Ingredients
3/4 c. Butter Flavored Crisco
1 1/4 c. firmly packed Billington’s Light Brown Muscovado Sugar
3 TBSP. Milk
1 TBSP. Pure Vanilla Extract
1 egg
1 1/2 c. flour
1/4 c. Valrhona Cocaoa
1 tsp. Ceylon Cinnamon
1 tsp. salt
3/4 tsp. baking soda
1 c. Quick Oats
1 pkg. Heshey’s Cinnamon Chips
Preparation
1.Heat oven to 375. 2.Combine criso, brown sugar, mil and vanilla in large bowl. Beat at medium speed in electric mixer until well blended. Beat egg into creamed mixture. 3.Combine dry ingredients and mix into creamed mixture until blended. Add cinnamon chips. 4.Use mini scoop and drop dough onto ungreased cookie sheet 3 inches aprt. Bake @ 375 for 8 minutes. Cool 2 minutes and transfer cookies to a piece of foil or spare cookie sheet to cool completely.
