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. —–