In a medium bowl, cream butter and sugar until light and fluffy. Beat in corn syrup and vanilla.
Sift flour with salt and baking powder. Add flour to creamed mixture, alternating with milk, beating until smooth. Stir in rolled oats and almonds.
Drop by rounded teaspoonfuls onto a lightly-greased cookie sheet. (Space 3 inches apart to allow for spreading.)
Bake at 325 degrees, 12 to 14 minutes or until edges are well browned and cookies are bubbling.
Let cool slightly. Remove from pan to racks to cool completely.
In a microwave oven or in a double boiler over hot water, melt chocolate.
Spread the melted chocolate on the bottoms of the cookies, or dip half of each cookie into melted chocolate. Place cookies on waxed paper.
YIELD: 4 dozen