1 pkg. (8 oz.) Baker's semi-sweet chocolate or 2 pkgs. (4 oz. each) Baker's German sweet chocolate
1/4 c. butter
2/3 c. Karo light or dark corn syrup
2 eggs, lightly beaten
1 c. coarsely chopped walnuts (or pecans)
Melted chocolate for dipping (optional)
1/4 tsp. salt
4 c. quick oats
2/3 c. firmly packed brown sugar

In a 2-quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt. In large bowl, combine remaining ingredients. Pour chocolate mixture over dry ingredients and mix well.

Drop by tablespoons on greased cookie sheets. Bake in 350 degree oven 15 minutes. (Cookies will not change much during baking.) Cool 5 minutes on cookie sheet. Remove, cool completely. Makes 36.

Chocolate Dipped Gems: Dip half of each cookie in 4 ounce melted Baker's semi- sweet or Baker's German sweet chocolate. Dips 18.