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]

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