2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: Heat oven to 450~
1: Lightly spoon flour into measuring cup; level off
2: In large bowl, combine flour, sugar, cinnamon, and baking soda
3: Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs; stir in raisins
4: Stirring with fork, add enough buttermilk until mix leaves sides of bowl and soft dough forms
5: Turn dough out onto floured surface; knead lightly until no longer sticky
6: Roll out 1/2" thick; cut with 2-1/2" round, flour covered cutter
7: Place on ungreased cookie sheet with sides touching
8: Bake for 10-15 minutes or until light golden brown
9: Cool 5 minutes on wire rack
10: Meanwhile, in small bowl, combine powdered sugar and enough milk for desired consistency
11: Frost warm biscuits and serve immediately
12: HIGH ALTITUDE: Above 3500 feet - no change
13: NOTE: Regular all purpose flour can be used by adding 3 tsp baking powder and 1 tsp salt to ingredients
14: Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy
15: net> on Sep 25, 1997