Ingredients
1cupshortening
¾cupgranulated sugar
¾cuplight brown sugar,firmly packed
2eggs
1tspalmond extract
2cupsall purpose flour
2tspbaking soda
1tspbaking powder
¼tspsalt
1½cupregular oats,or quick cooking oats
1½cuprice chex cereal
4ozwhite almond bark
Preparation
In a stand mixer, beat shortening and sugars until creamy. Add eggs and almond extract.
In a separate bowl, combine flour, baking soda, baking powder, and salt until blended. Add to shortening mixture until just blended.
Gently crush cereal without making the pieces too small. Mix in oats and using a spatula, carefully add this to a stand mixer.
Drop dough 2 inches apart on a greased cookie sheet.
Bake at 325 degrees F for 12 to 14 minutes. Cool on a wire rack and drizzle melted almond bark over the tops.
