Amber's Heath Bar Chocolate Chip Cookies

This is a recipe I found from Paula Deen. I adapted it to my liking and made it a little sweeter! The cookie can be time consuming, but it is well worth it!! It is easiest to mix with a stand mixer. It can me made with a hand held mixer, but is very tiring. The low temperature of the oven helps to keep the cookies soft.

• Ready In: 35 mins
• Yields: 4 dozen

Ingredients

• 1⁄2 cup Crisco shortening
• 1  cup margarine
• 3 3⁄4 cups all-purpose flour
• 3⁄4 cup sugar
• 1 3⁄4 cups brown sugar (firmly packed)
• 1  teaspoon salt
• 2  teaspoons baking soda
• 3  eggs
• 1  teaspoon vanilla extract
• 1 (12 ounce) bag  semi-sweet chocolate chips
• 1 (12 ounce) bag  milk chocolate chips
• 1 (8 ounce) bag  almond brickle chips

Directions

1. Pre-heat oven to 315 degrees F. Spray cookie sheets with butter flavored cooking spray.
2. Mix butter and crisco at medium speed with and electric mixer. Slowly, add sugars beating mixture very well. Add eggs and vanilla, mixing well.
3. Combine flour, baking soda and salt in a separate bowl.
4. Slowly add flour mixture to butter mixture beating well.
5. Stir in chocolate chips and almond brickle.
6. Drop cookies onto cookie sheet measuring with a tablespoon.
7. Bake for 12-15 minutes or until golden brown.
8. Remove and cool on cooling rack or kitchen towel.