1 cup unsalted butter, 2 sticks1 cup granulated sugar1 cup brown sugar1/2 cup rolled oats1 1/2 cups sliced almonds1/4 cup all purpose flour1 1/4 teaspoon salt1 large egg1 teaspoon vanilla extract10-11 ounce bag semi-sweet chocolate chips
Preheat the oven to 375 degrees F and line several baking sheets with parchment paper. Pre-measure all the ingredients. Then place the butter and sugars in a large sauce pot over medium heat.As the butter melts, stir the mixture. Once the sugars look mostly dissolved, stir in the oats, almonds, flour, salt, egg, and vanilla. Stir well to combine, then turn off the heat.Spoon the batter onto the cookies sheet with a teaspoon. Place them at least 3 inches apart or they will run together.
Bake for 6-8 minutes, then cool on the baking sheets at least 5 minutes before moving. Repeat with remaining dough. Rewarm the dough if needed.Once the lace cookies are baked and cooled, melt the chocolate chips over a double-boiler. You can also melt them in the microwave, cooking in 30 second increments, stirring in between until smooth.Turn the cookie over and use a spatula to spread a paper-thin layer of chocolate over the bottom. Flip the cookies back to top-side-up and let the chocolate harden before moving. Store in an air-tight container is a cool place.