Oatmeal Brickle Cookies
Yield
8 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 ¼ | cups |
brown sugar
firmly-packed |
*
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
oats, quick cooking
|
*
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
almond brickle chips
|
* |
| Icing | |||
| 1 | cup |
white chocolate chips
|
*
|
| 1 | teaspoon |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 296 | ml |
brown sugar
firmly-packed |
*
|
| 1 | each |
eggs
|
|
| 79 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
oats, quick cooking
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
almond brickle chips
|
* |
| Icing | |||
| 237 | ml |
white chocolate chips
|
*
|
| 5 | ml |
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.
