Title: Oatmeal Cookie Drops with Milk Chocolate and Almonds
Categories: Cookie
Yield: 48 Servings

2		HERSHEY'S w/Almonds Bars
2		-(7 oz.) Milk Chocolate With Almonds
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 rolled oats OR quick-cooking
1/2	c	Toasted chopped almonds -(optional)*

Heat oven to 350øF. 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 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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