1 1/2 c. rolled oats, divided
1/2 c. unsalted butter
1/2 c. sugar
1/2 c. brown sugar
1 lg. egg
1 tsp. vanilla
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 oz. (1 c.) semisweet chocolate chips
2 oz. (1/3 c.) milk chocolate chips
1/2 c. chopped blanched almonds

Preheat oven to 375°F. Place 1 1/4 cups rolled oats in the container of a food processor, process 1 minute. Cream butter with both sugar and brown sugar in a large bowl with an electric mixer until smooth. Beat in the egg and vanilla.

Combine the processed oats with the flour, baking powder, baking soda and salt in large bowl. Slowly add to the butter mixture. Stir in the remaining 1/4 cup rolled oats, semisweet and milk chocolate chips and almonds. Drop the cookie batter by tablespoonfuls on ungreased cookie sheets.

Bake 10 minutes. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool.