Oatmeal Brickle Cookies

Name: Oatmeal Brickle Cookies
Yield: 8
Cuisine: Fusion
Ingredients: vegetable shortening; brown sugar; eggs; milk; vanilla extract; oats, quick cooking; flour; baking soda; salt; almond brickle chips; white chocolate chips; vegetable shortening

YIELD

8 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

CUP VEGETABLE SHORTENING *

1 ¼

CUPS BROWN SUGAR
firmly-packed *

EACH EGGS

⅓

CUP MILK

1 ½

TEASPOONS VANILLA EXTRACT

CUPS OATS, QUICK COOKING *

CUP ALL-PURPOSE FLOUR

TEASPOON BAKING SODA

TEASPOON SALT

CUP ALMOND BRICKLE CHIPS *

Icing

CUP WHITE CHOCOLATE CHIPS *

TEASPOON VEGETABLE SHORTENING *

Directions

Preheat oven to 375oC. Grease baking sheets with shortening.

Place sheets of foil on countertop for cooling cookies.

For cookies, combine shortening, brown sugar, egg, milk and Beat at medium speed of electric mixer until well blended.
Combine oats, flour, baking soda and salt. Mix into creamed mixture at low speed just until blended.

Stir in almond brickle chips.

Shape dough into ¾ inch (2 cm) balls. Place 1 inch (2½ cm) apart on prepared baking sheet.
Bake one baking sheet at a time at 375oC for 8 to 10 DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
For icing, place white chocolate and shortening in heavy Seal. Microwave at 50% (MEDIUM) power. Knead bag after 1 minute. Repeat until smooth. (Or melt by placing in bowl of hot water.) Cut tiny tip off corner of bag. Pipe heart shapes on cookies or drizzle randomly.