These buttery cookies contain oats and brickle and are topped with waves of chocolate.
Ingredients: 1 1/4 cups firmly packed light brown sugar, 3/4 cup butter flavor shortening, 1 egg, 1/3 cup milk, 1 1/2 teaspoons vanilla, 3 cups quick oats, uncooked, 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup almond brickle chips (or broken-up Heath bars), 1 cup chocolate chips, 1 teaspoon butter flavor shortening.
Instructions: Preheat oven to 375 degrees. Lightly grease baking sheets. Combine brown sugar, 3/4 cup shortening, egg, milk, and vanilla in large mixing bowl and beat at medium speed until well blended.
Combine oats, flour, baking soda, and salt in small bowl. Mix into shortening mixture at low speed just until blended. Stir in brickle chips. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Remove to wire racks to cool completely.
Make drizzle as follows: Place chocolate chips and 1 teaspoon shortening in microwaveable bowl and heat for 2 minutes, stopping after 1 minute to stir. Continue heating until chocolate is thoroughly melted and smooth. Drizzle chocolate over cookies in desired pattern and allow to harden.
Makes 6 dozen small cookies.
"Treasury of Holiday Cookies" published by Publications International LTD, Lincolnwood, IL, 1994.
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