Hershey’s Almond Oatmeal Cookies Recipe

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Ingredients
  • 2/3 cup butter , softened (150 mL) butter
  • 1 cup packed brown sugar 1 1cup cup(250 mL)  – to lessen sweetness – lessen sugar or add quaker oats
  • 1 egg
  • 2 tsp vanilla
  • 1-1/2 cups large-flake rolled oats
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 10 pcs Hershey’s Kisses with Almonds (chop)

 Preparation
  1. Line rimless baking sheets with parchment paper; set aside.
  2. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt – stir into butter mixture until combined. Stir in chocolate chips.
  3. Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. (You can lessen the minutes to bake).
  4. Transfer to rack; let cool.
(Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
 
 
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