---------- Recipe via Meal-Master (tm) v8.05
       Title: Oatmeal Cookie Drops with Milk Chocolate and Almonds
  Categories: Cookies, Chocolate
       Yield: 48 servings
       2    Hershey’s milk chocolate
            Chocolate bars (7 oz. each)
     3/4 c  Butter or margarine;
     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.