Recipe by Sailin' Babe
A semi-soft cookie that is rich and addictive. I requested this recipe from a work mate after she brought them to work. I hoped there was leftovers that day but it wasn't to be. I'm not sure where she got it from. There are no eggs but uses sweetened condensed milk.
Top Review by HMacCook
This might be one of the best cookies I've ever tasted. I was making them from the recipe in Crisco Cookies and Pies and was having some trouble because the dough seemed too sticky, and they came out of the oven REALLY, really soft - so soft that they fell through the cookie sheet. I searched for it online just to compare, and found this. They're identical except the other recipe calls for 3 cups of oats and this one calls for 3 1/2. So I threw in some more oats, which sort-of fixed the sticky dough problem, BUT I also figured out that it works (for me at least) to let them cool for a few minutes on the cookie sheet before moving them to the cooling rack. So try that if you get discouraged. Hang in there, though - these cookies are worth it! And they're worth the calories, too!
- 1 cup Butter Flavor Crisco
- 1 cup sugar
- 1 cup brown sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla
- 1 3⁄4 cups flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3 1⁄2 cups oats
- 1 cup almond brickle chips
- 1 cup chocolate chips (I prefere dark chocolate)
Directions See How It's Made
- milk and vanilla, mix well. Combine flour, salt and soda. Stir into creamed mixture, stir in oats.
- Shape dough into balls (approx. 2 T). Press tops into Brickle Chips (flatten as you do so, use bottom of a glass if you wish). Place brickle side up on baking sheet. Bake at 350* for 7-10 minutes.
- Remove from sheet and cool completely.
- When all cookies are baked, place chocolate chips in a microwave safe ziplock type bag. Microwave med-hi for 1 minute. Knead chips in bag, cut small tip off of corner of bag and drizzle chocolate over cookies. A nice pattern makes them look professional. Eat and enjoy.