3/4 cup butter or margarine, softened
3/4 cup packed light brown sugar
1/2 tsp almond extract
1-1/2 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 cup semi-sweet chocolate chips
1 cup vanilla milk chips
1/2 cup slivered blanched almonds
1. Preheat oven to 375 F. Line cookie sheets with parchment paper or leave ungreased.
2. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds.
3. Drop dough by rounded tablespoonfuls, 3" apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
4. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.