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