1 1/2 c. chopped or sliced natural almonds, not salted
3/4 c. all purpose flour
1/2 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
3 c. quick cooking oats, not cooked
1/2 pkg. (12 oz. size) chocolate mini chips (1) or 1 pkg. (6 oz.) regular semi sweet chocolate pieces, chopped

Spread almonds in shallow pan. Toast in 350 degree oven for 10 minutes, stirring once until golden. Cool. Mix flours, salt and baking soda. Cream butter with sugars, eggs, vanilla and almond extract until fluffy. Blend in flour mixture. Stir in oats, almonds and chocolate pieces. Divide dough in half. Turn each half onto a piece of waxed paper. Shape into two 12 x 2 inch logs, using the paper to help shape if necessary. Wrap and chill until firm. Slice thin, 1/8 to 1/4 inch thick. Place on lightly greased baking sheet and bake at 350 degrees for 10 minutes. Cookies should not be crisp in oven, they will harden when cool. Makes 8 dozen.