You can use any kind of chip or baking piece in this recipe, but I used milk chocolate chips, and they are OH SO GOOD! 🙂

What’s different about this recipe is you use corn syrup in the dough. The corn syrup gives these cookies a nice texture! This recipe is a real keeper!

1 cup Butter (no substitutes)
¾ cup Packed light brown sugar
½ cup Granulated sugar
¼ cup Light corn syrup
1 Egg
2 teaspoons Vanilla extract
2½ cup All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt
1 pack HERSHEY’S Chips or Baking Bits (any flavor; 10-12 oz) – I used milk chocolate chips!

Heat oven to 350’F. In large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add corn syrup, egg and vanilla; beat well. Stir together flour, baking soda and salt. Gradually add to butter mixture, beating well. Stir in chips or bits. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until lightly browned and almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Cookies will be softer the second day.

FOR CHOCOLATE COOKIES: Decrease flour to 2 1/4 cups and add 1/4 cup HERSHEY’S Cocoa or HERSHEY’S European Style Cocoa. For best results use HERSHEY’S/REESE’S Baking Chips and HERSHEY’S Cocoa.

So, pour yourself a nice, tall, cold glass of milk…

and ENJOY! 🙂

~Cecelia Dowdy~