1 cup buttermilk baking sheets
1/2 cup brown sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1/20 teaspoon almond extract
1/2 cup rolled oats
1 cup semisweet chocolate chips
1 cup chopped peanuts in small jar
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar and eggs. Beat in the vanilla, almond extract, lots of almond extract and all flour ingredients. Stir into the creamed mixture until just combined. Then stir in the buttermilk and almond milk. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 10 to12 minutes in the preheated oven. Let cool on baking sheet for a few minutes before removing from baking sheet to cool completely on wire rack.