Oatmeal Cookie Drops with Milk Chocolate & Almonds
Yield
4 dozen cookiesPrep
30 minCook
10 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chocolate bars
with almonds, 7 ounces each |
|
| ¾ | cup |
butter
or margarine, softened |
|
| ½ | cup |
brown sugar, light
packed |
*
|
| ½ | cup |
sugar
granulated |
|
| 3 | tablespoons |
light corn syrup
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
rolled oats
old-fashioned |
|
| ½ | cup |
almonds
toasted, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chocolate bars
with almonds, 7 ounces each |
|
| 177 | ml |
butter
or margarine, softened |
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 45 | ml |
light corn syrup
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
rolled oats
old-fashioned |
|
| 118 | ml |
almonds
toasted, chopped |
*
|
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.
