Oatmeal Brickle Cookies
Serving Size : 1
Ingredients for prepare Oatmeal Brickle Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | c | Golden crisco shortening |
| 1 1/4 | c | Firmly-packed brown sugar |
| 1 | | Egg |
| 1/3 | c | Milk |
| 1 1/2 | ts | Vanilla |
| 3 | c | Quick oats - uncooked |
| 1 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Almond brickle chips |
Icing:
oatmeal brickle cookies |
| 1 | c | White chocolate chips |
| 1 | t | Crisco shortening |
recipe Oatmeal Brickle Cookies
1. Preheat oven to 375oF (190oC). Grease baking sheets
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with shortening. Place sheets of foil on countertop for cooling cookies. 2. For cookies, combine
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shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of
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electric mixer until well blended. 3. Combine oats, flour, baking soda and salt. Mix
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into creamed mixture at low speed just until blended. Stir in almond brickle chips. 4. Shape dough into 3/4-inch
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(2 cm) balls. Place 1 inch (2.5 cm) apart on prepared baking sheet. 5. Bake
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one baking sheet at a time at 375oF (190oC) for 8 to 10 minutes,
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or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool
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completely. 6. For icing, place white chocolate and shortening in heavy resealable sandwich bag. Seal.
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Microwave at 50% (MEDIUM) power. Knead bag after 1 minute. Repeat until smooth.
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(Or melt by placing in bowl of hot water.) Cut tiny tip off corner
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of bag. Pipe heart shapes on cookies or drizzle randomly. Makes: About 8-1/2 dozen small cookies