Oatmeal Cookie Drops with Milk Chocolate and Almonds

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Title: Oatmeal Cookie Drops with Milk Chocolate and Almonds
Categories: Cookies, Chocolate
Yield: 48 servings

2 Hershey's milk chocolate
-with
Almonds
Chocolate bars (7 oz. each)
3/4 c Butter or margarine;
-softened
1/2 c Packed light brown sugar
1/2 c Granulated sugar
3 tb Light corn syrup
2 Eggs
1 ts Vanilla extract
1/2 ts Almond extract
2 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 1/2 c Old-fashioned oats
Or quick-cooking rolled oats
1/2 c Toasted chopped almonds*

Recipe by: www.hersheys.com
Heat oven to 350F. Cut chocolate into approximately
1/2-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 350°F. Spread almonds
in thin layer in shallow baking pan. Bake 8 to 10 minutes,
stirring occasionally, until light golden brown; cool.
JMHershey's is a registered trademark of Hershey Foods
Corporation. This recipe may be reprinted (with
attribution) courtesy of the Hershey Kitchens.

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