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Preheat oven to 325 degrees. Beat 1 c shortening with an electric
mixer until creamy; gradually add sugars, beating well. Add eggs
and almond; beat well. In another bowl, combine flour, baking
soda, baking powder, and salt; stir until blended. Add flour mixture
to sugar mixture mixing until just blended. Slightly crush corn
cereal, only to the point there aren't large pieces (but not too small,
you'll lose the 'crunch') Carefully stir in oats and cereal.
Using an ice cream scoop, drop dough on a cookie sheet 2 inches
apart. Bake at 325 degrees 12 to 14 minutes. Cool for 2 minutes on
cookie sheet before removing to a wire rack to cool completely.
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