Prep Time 25m
Cook Time 30m
Ready Time 60m
Yield 2 1/2 dozen cookies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
COOKIES
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 1 large egg
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 3 cups quick rolled oats
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips
  • 1 cup honey roasted peanuts, chopped
DRIZZLE
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 1 teaspoon Crisco® Butter Flavor All-Vegetable Shortening
Preparation Directions
COOKIES
  • Step 1Heat oven to 375ºF. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
  • Step 3Combine oats, flour, cinnamon, baking soda and salt in medium bowl. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips and nuts.
  • Step 4Spray the inside of a 3-inch heart-shaped cookie cutter with no-stick cooking spray. Place cutter on prepared baking sheet. Place 1/4-cup dough inside cutter. Press to edges and level. Remove cutter. Repeat to form remaining cookies. Space 2 1/2 inches apart.
  • Step 5Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes on cookie sheet. Transfer to cooling rack to cool completely.
DRIZZLE
  • Step 1Place milk and white chocolate chips in separate heavy resealable plastic bags. Add 1/2 teaspoon shortening to each bag. Seal. Microwave 1 bag on MEDIUM (50% power) 1 minute.
  • Step 2Knead bag. Repeat until mixture is smooth. Repeat with remaining bag. Cut tiny piece off corner of each bag. Drizzle from both bags over cooled cookies.
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