Oatmeal cookie drops with milk chocolate and
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | HERSHEY'S w/Almonds Bars (7 oz.) Milk Chocolate With Almonds | |
| ¾ | cup | Butter or margarine softened |
| ½ | cup | Packed light brown sugar |
| ½ | cup | Granulated sugar |
| 3 | tablespoons | Light corn syrup |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
| 2¼ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1½ | cup | Old-fashioned rolled oats OR quick-cooking |
| ½ | cup | Toasted chopped almonds (optional)* |
Directions
Heat oven to 350øF. Cut chocolate into approximately ½-inch pieces.
In large bowl, beat butter, brown sugar and granulated sugar until well blended. Add corn syrup, eggs, vanilla and almond extracts; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in oats, chocolate and almonds, if desired. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 9 to 11 minutes or until edges begin to brown and cookie is set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. * To toast almonds: Heat oven to 350øF. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
[Meal-Master recipe format courtesy of Karen Mintzias]