ONE Preheat oven to 375°. Process almonds in a food processor until they are ground to a fine and even consistency.    

TWO Melt butter in small saucepan over medium heat. Reduce heat and simmer for 4 minutes to evaporate any moisture.

THREE Stir sugar, corn syrup and salt into the melted butter. Cook and stir for 2 minutes or just until ingredients are blended.

FOUR Remove from heat and stir in oats, flour, vanilla. Fold in almonds. The batter will be soft, but easy to handle.

FIVE Drop batter by heaping teaspoons onto parchment-lined baking pans. Lace cookies spread, so leave 4" between them.    

SIX Bake 1 sheet at a time for 8-10 minutes, or until cookies are browned and set. Cool for 1 minute on sheet before shaping.