1/2 cup margarine, softened
1 cup shortening
6 eggs
1 cup white sugar
1 (15 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
1 pinch salt
1 1/4 cups rolled oats
1 cup semisweet chocolate chips
1/2 cup chopped almonds
Preheat oven to 375. Mix together three egg yolks, one/4 cup shortening, and the condensed cream of corn syrup. In a medium bowl, cream together the corn syrup and shortening until smooth. Add the 1 cup sugar, vanilla, flour, and salt; mix until well blended, then quickly stir in the rolled oats and nuts.
Or, stir in the chocolate chips and almonds until all of the dough is rolled up. Place cookies 1 inch apart onto an unwrapped 2 inch cookie sheet, seal tightly. Bake at 375 degrees F (220 degrees C) for 12 to 15 minutes, or until edges begin to brown. Allow cookies to cool on baking sheet for a few minutes longer before removing to wire racks to cool completely.
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