3/4 c. sugar
1/3 c. butter, softened
1/3 c. light corn syrup
2 egg whites, slightly beaten
1 tsp. almond extract
2 1/4 c. Quaker oats
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt, optional
3 tbsp. sliced almonds

Heat oven to 350 degrees. Beat sugar, butter and corn syrup until fluffy. Add egg whites and extract; mix well. Gradually add combined remaining ingredients; mix well.

Drop by 1/4 cup measure about 2 inches apart onto ungreased cookie sheet. Press into 3 inch circles. Bake 14-16 minutes or until light golden brown. Cool 1 minute; remove.