Oatmeal Cookie Drops with Milk Chocolate & Almonds

Directions

Heat oven to 350℉ (180℃).

Cut chocolate into approximately ½-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.

To toast almonds: Heat oven to 350℉ (180℃).

Spread almonds in thin layer in shallow baking pan.

Bake 8 to 10 minutes, stirring occasionally, until light golden brown, cool.