| 1 | Preheat oven to 375°F. |
| 2 | Line cookie sheets with parchment paper or leave ungreased. |
| 3 | Beat butter and brown sugar in large bowl until creamy. |
| 4 | Beat in egg and almond extract. |
| 5 | Combine flour, baking soda and salt in small bowl. |
| 6 | Blend in butter mixture. |
| 7 | Stir in semisweet and vanilla milk chips and almonds. |
| 8 | Drop dough by rounded tablespoonfuls, 3" apart, onto prepared cookie sheets. |
| 9 | Bake 8-10 minutes or until light brown. |
| 10 | Do not overbake. |
| 11 | Cool 2 minutes on cookie sheets; remove to wire racks to cool completely. |
| 12 | Makes about 3 dozen cookies. |
