"outrageous" chocolate-oatmeal chipper (cookies)

1 1/2  cups          rolled oats
   1      stick         unsalted butter -- at room temperature
     1/2  cup           granulated sugar
     1/2  cup           light brown sugar -- firmly packed
   1                    egg
   1      teaspoon      vanilla extract
   1      cup           all-purpose flour
     1/2  teaspoon      baking powder
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
   2      ounces        semisweet chocolate chips -- * see note
   3      ounces        milk chocolate -- chopped
   3      ounces        white chocolate -- chopped
     1/2  cup           blanched almonds -- chopped

"The name of these triple chocolate cookies says it all- or almost. Serve them
only to guests who you don't want to have leave- ever!"

1. Preheat the oven to 375F.
2. Place 1 1/4 cups of the oats in the container of a food processor, and
process until fine, 1 minute.
3. Beat the butter with both sugars in the large bowl of an electric mixer
until smooth. Beat in the egg and vanilla.
4. Combine the processed oats with the flour, baking powder, baking soda, and
salt. Slowly add to the butter mixture. Then stir in the remaining 1/4 cup
oats, the chocolates, and the almonds.
5. Drop the dough by spoonfuls onto the ungreased baking sheets, and bake
until
golden brown, about 10 minutes. Cool slightly on the sheets before removing.
Makes about. 40 cookies