1 c. all purpose flour
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. rolled oats (quick or old fashioned), uncooked
1/2 tsp. baking soda
1/2 tsp. salt (optional)
3 tbsp. sliced almonds

Preheat oven to 350 degrees. Beat together sugar, butter and corn syrup until light and fluffy. Add egg whites and almond extract; beat until well blended. Combine oats, flour, baking soda and salt. Gradually add to first mixture. Stir in nuts. Drop by scant 1/4 cup onto ungreased cookie sheet. Gently press into 3" circles. Bake 14 to 16 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to aluminum foil. Store tightly covered. Makes 1 dozen cookies at 230 calories each, 0 cholesterol, 7 grams of fat.