2 cups smaller, pre-browned Oreos
1/4 cup butter, softened
2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon evaporated milk
1 tablespoon milk in espresso
1 quart milk chocolate syrup
1 cup finely chopped almonds
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, 1 cup brown sugar and white sugar until smooth. Beat in the creamed sugar, mixing briefly but vigorously. Mix in the white sugar, vanilla and evaporated milk, stopping until completely incorporated. Fold in the milk chocolate syrup and almonds. Drop by weight into unbaked cookie sheets.
Bake at 400 degrees F (200 degrees C) for 12 to 15 minutes in the preheated oven or just until crisp enough to check at first glance. Cookies should be slightly brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.