1⁄2 cup butter or margarine
2 cups packed brown sugar
1⁄2 cup unsweetened evaporated milk or soy milk
4 tablespoons regular cocoa
2 teaspoons vanilla
1⁄2 cup semi sweet chocolate broken into small pieces
1/4 cup almonds with skin, toasted and broken into small pieces
3 cups plain dry quick-cooking oats
Add the first 6 ingredients into a large sauce pan.
Bring to a vigorous boil on high heat. Add the oats and stir quickly no more than 30-50 seconds.
Switch off flame and immediately add the chocolate pieces.
Stir quickly until smooth.
Stir in the toasted almonds until well incorporated.
Drop cookies by tablespoonfuls onto wax or parchment paper. Smoothen them with the back of a clean tablespoon. Keep refrigerated.
Let cool until set.
Miracle Chocolate Almond Oat cookies