Oatmeal Cookie Drops With Milk Chocolate And Almonds

Ingredients

2 hersheys milk chocolate
170 gr butter
110 gr packed brown sugar
100 gr granulated sugar
65 gr corn syrup
2 eggs
4 gr vanilla extract
1 gr almond extract
280 gr all purpose flour
5 gr baking soda
1 gr salt
230 gr old fashioned oats
60 gr almonds

Instructions

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. ----