| HEAVENLY OATMEAL HEARTS |
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Makes 2-1/2 dozen heart cookiesCookies 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick plus additional for greasing 1 -1/4 cups firmly packed light brown sugar 1 egg 1/3 cup milk 1 -1/2 teaspoons vanilla 3 cups quick oats, uncooked 1 cup all-purpose flour 1 -1/2 teaspoons cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup milk chocolate chips 1 cup white chocolate baking pieces 1 cup honey roasted peanuts, chopped Drizzle 1/2 cup milk chocolate chips 1/2 cup white chocolate baking pieces 1 teaspoon Butter Flavor Crisco all-vegetable shortening or 1 teaspoon Butter Flavor Crisco stick Heat oven to 375ºF. Grease baking sheets. Place sheets of foil on countertop for cooling cookies. For Cookies Combine 3/4 cup shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, cinnamon, baking soda and salt. Mix into creamed mixture at low speed, just until blended. Stir chips, baking pieces and nuts. Place 3-inch heart-shaped cookie cutter on prepared baking sheet. Place 1/3 cup dough inside cutter. Press to edges and level. Remove cutter. Repeat to form remaining cookies. Space 2-1/2 inches apart. Bake one baking sheet at a time at 375ºF for 10 to 12 minutes or until lightly browned. Do not overbake. Cool 2 minutes on cookie sheet. Remove cookies to foil to cool completely. For Drizzle Place both chips in separate heavy resealable plastic bags. Add 1/2 teaspoon Butter Flavor Crisco to each bag. Seal. Microwave 1 bag at 50% (MEDIUM). Knead bag after 1 minute. Repeat until mixture is smooth. Repeat with remainign bag. Cut tiny piece off corner of each bag. Squeeze out and drizzle over cookies. To serve, cut in half, if desired. |
