1 BUTTER FLAVOR CRISCO Stick or
1 cup BUTTER FLAVOR CRISCO all-vegetable shortening (this was the brand name part)
1 cup granulated sugar
1 cup firmly packed brown sugar
1 14 ounce can sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups quick-cooking oats uncooked
1 cup almond brickle chips (Heath Bar chips)
Drizzle: 1 cup milk chocolate chips
Preheat oven to 350 degrees and grease cookie sheet with shortening
Combine shortening, granulated sugar and brown sugar in large bowl. Stir until well blended and creamy. Stir in condensed milk and vanilla. Mix well.
Combine flour, salt and baking soda in a separate bowl. Stir into creamed mixture and stir in oats.
Shape dough into 1" balls. Press tops into brickle chips. Place, brickle side up on cookie sheet, 2" apart
Bake for 9-10 minutes until set but not brownd. Remove to wire rack and cool.
For drizzle, place chocolate chips in resealable ziploc bag. Microwave at medium (50%). Knead bag after 1 minute. Repeat until smooth. (You can also do this by dipping the bag into hot water until the chocolate melts). Cut tip of plastic bag and squeeze out chocolate in drizzles on the cookies.
These are really tasty cookies. They are thin and crunchy and the combination of oatmeal and brickle chips reminds me of cold autumn days with the sweetness of pralines. We didn't get to the drizzle, but they were good without them too.
A crunchy treat on an autumn kinda day.