Whip up these HERSHEY Gluten-Free Chocolate Nut Cookies in no time and please guests who are ready for the dessert course. The earthy nuttiness of walnuts pairs perfectly with the richness of HERSHEY'S Cocoa.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Mix together HERSHEY'S Cocoa and vegetable oil in 20 qt. bowl of mixer fitted with paddle attachment until smooth. Add sweetened condensed milk, vanilla and walnuts, mixing until well blended. Using #20 scoop, drop dough 2 inches apart on prepared sheet pans.
Bake 8 to 10 minutes* or until set. Remove from sheet pans to wire rack. Cool completely.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking. Additional Directions: ALWAYS READ LABELS OF EACH INGREDIENT TO ENSURE THAT THEY ARE GLUTEN-FREE PRIOR TO USE.