1/2 cup brown sugar
1/2 cup butter
1 1/2 cups rolled oats
1 cup buttermilk
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 (20 ounce) can crushed pineapple, drained
1 cup semisweet chocolate chips
1/2 cup buttermilk cream, divided
1 (12 ounce) jar apricot jam
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the brown sugar and butter. Stir in oats, buttermilk, and 2 eggs. Stir in vanilla extract, 1/2 cup of the flour mixture, and the fruit mixture until well blended. Fold in the sheets of chocolate and almond halves. Pour into two 8x12 nonporous baking sheets.
Bake for 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.