Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 HERSHEY'S w/Almonds Bars
2 -(7 oz.) Milk Chocolate
- With Almonds
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 rolled oats
-OR quick-cooking
1/2 c Toasted chopped almonds
--(optional)*

Heat oven to 350øF. 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
350øF. Spread almonds in thin layer in shallow baking pan. Bake 8 to
10 minutes, stirring occasionally, until light golden brown; cool.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.

[Meal-Master recipe format courtesy of Karen Mintzias]

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