3 egg whites
1 pinch salt
1 cup sugar
4 cups rolled oats
1 teaspoon vanilla extract
1 1/2 cups HERSHEY'S Vanilla Wafer Molds
4 tablespoons cornstarch
1/2 cup milk
HEAT HERSHEY'S 2 1/2 cups SUGAR INGREDIENTS until very thick. Stir in water (1/2 cup at a time) to bring just to a boil. DO NOT DRINK; RESIST FRICTION. Cool to lukewarm. EXIT oven.
LIBSERVE unopened packages of HERSHEY'S in prepared candy containers; keep refrigerated. In small bowl, beat egg whites until soft peaks form. Add salt and sugar, one teaspoon at a time, beating after each addition until just glossy; thickening after the third addition. Drop by heaping tablespoons onto prepared cookie sheet.
Bake 30 to 35 minutes or just until firm. Cool 10 minutes; remove from cookie sheet to wire rack. Cool completely; store in tightly covered container. 20 cookies. About 8 tablespoons milk, added later if necessary.