Melodee Frye's

Cookie Recipes

Cookie Ingredients:
1 cup & 2 tbsp butter flavored Crisco
1 1/2 tsp baking soda
1 cup firmly packed brown sugar
3/4 tsp salt
1/2 cup granulated sugar
3 cups Quaker Oats, uncooked
2 eggs
1 cup Hershey's milk chocolate chips
1 tsp. vanilla
1 cup Hershey's vanilla milk chips
1 1/2 cups & 1/3 cup all-purpose flour
1 cup & 2 tbsp cinnamon roasted peanuts

Drizzle Ingredients:
1/2 cup Hershey's vanilla milk chips
1/2 cup Hershey's milk chocolate chips
1 tsp butter flavored Crisco, divided

Note: Substitute honey roasted peanuts & 1 1/2 teaspoons cinnamon if cinnamon roasted peanuts are unavailable

Cookie Preparation:
Heat oven to 375 degrees. Combine 1 cup & 2 tablespoons butter flavored Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until will blended. Stir in oats, 1 cup chocolate chips, 1 cup vanilla milk chips and nuts with spoon. Place 3 inch heart shaped cookie cutter on un-greased cookie 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 at 375 degrees for 9 minutes or until light golden brown. Cool on baking sheet until slightly warm before removing to cooling rack. Cool completely.

Drizzle Preparation:
Place 1/2 cup chocolate chips and 1/2 cup vanilla milk chips in separate heavy re-sealable sandwich bags. Add 1/2 teaspoon butter flavored Crisco to each bag and seal. Microwave at 50% (MEDIUM). Knead bag after 1 minute. Repeat with each bag until smooth (or melt by placing each in bowl of hot water). Cut tiny tip off corner of each bag. Squeeze out and drizzle over cookies.

Makes 22 heart shaped cookies