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Oatmeal cookie drops with milk chocolate and almonds
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| Artist: |
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| Categories: |
Cheese & Eggs, Chocolate, Cookies & Bars, Dairy, Desserts, Milk |
| Yield: |
48 |
| Rating: |
0 |
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Ingredients:
| 2
| | HERSHEY'S w/Almonds Bars | | 2
| | -(7 oz.) Milk Chocolate | | | - With Almonds | | 3/4
| cup | Butter or margarine | | | -- softened | | 1/2
| cup | Packed light brown sugar | | 1/2
| cup | Granulated sugar | | 3
| tbsp | Light corn syrup | | 2
| | Eggs | | 1
| tsp | Vanilla extract | | 1/2
| tsp | Almond extract | | 2 1/4
| cup | All-purpose flour | | 1
| tsp | Baking soda | | 1/2
| tsp | Salt | | 1 1/2
| cup | Old-fashioned rolled oats | | | -OR quick-cooking | | 1/2
| cup | Toasted chopped almonds | | | --(optional)* |
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Procedures:
| 1 | Heat oven to 350°F. | | 2 | Cut chocolate into approximately ?inch pieces. | | 3 | In large bowl, beat butter, brown sugar and granulated sugar until well blended. | | 4 | Add corn syrup, eggs, vanilla and almond extracts; beat well. | | 5 | Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. | | 6 | Stir in oats, chocolate and almonds, if desired. | | 7 | Drop by heaping teaspoons onto ungreased cookie sheet. | | 8 | Bake 9 to 11 minutes or until edges begin to brown and cookie is set. | | 9 | Cool slightly. | | 10 | Remove from cookie sheet to wire rack. | | 11 | Cool completely. | | 12 | About 4 dozen cookies. | | 13 | * to toast almonds: heat oven to 350°F. | | 14 | Spread almonds in thin layer in shallow baking pan. | | 15 | Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. |
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