Mechelle s Chocolate Cookies

1 cup blanched slivered almonds, toasted

4 (1 ounce) squares bittersweet chocolate, chopped

1 ½ cups semisweet chocolate chips

4 (1 ounce) squares milk chocolate, chopped

2 cups rolled oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup butter, softened

1 cup packed brown sugar

1 cup white sugar

2 eggs

2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease or butter cookie sheets.

In a small bowl, toss together almonds, bittersweet, semisweet and milk chocolate pieces, and oats; set aside. Sift together flour, baking powder, baking soda, and salt; set aside.

In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Stir in the flour mixture until just blended; Mix in oats, nuts, and chocolates. Drop dough by tablespoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheets for 2 minutes before transferring to a wire racks to cool completely.