• Oatmeal Cookie Drops With Milk Chocolate And Almonds

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    • 2 x Hershey's lowfat milk chocolate with
    •     Almonds
    •     Chocolate bars (7 ounce. each)
    • 3/4 c. Butter or possibly margarine softened
    • 1/2 c. Packed light brown sugar
    • 1/2 c. Granulated sugar
    • 3 Tbsp. Light corn syrup
    • 2 x Large eggs
    • 1 tsp Vanilla extract
    • 1/2 tsp Almond extract
    • 2 1/4 c. All-purpose flour
    • 1 tsp Baking soda
    • 1/2 tsp Salt
    • 1 1/2 c. Old-fashioned oats
    •     Or possibly quick-cooking rolled oats
    • 1/2 c. Toasted minced almonds*


    1. Heat oven to 350F. Cut chocolate into approximately 1/2-inch pcs. In large bowl, beat butter, brown sugar and granulated sugar till well blended. Add in corn syrup, Large eggs, vanilla and almond extracts; beat well. Stir together flour, baking soda and salt; add in to butter mix, beating till well blended. Stir in oats, chocolate and almonds, if you like. Drop by heaping tsp. onto ungreased cookie sheet. Bake 9 to 11 min or possibly till edges begin to brown and cookie is set. Cold slightly. Remove from cookie sheet to wire rack. Cold completely. About 4 dozen cookies.
    2. * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 min, stirring occasionally, till light golden; cold.

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