Recipe: Honey Roasted Chocolate Chippers (using oats and honey-roasted peanuts)

HONEY ROASTED CHOCOLATE CHIPPERS

3/4 cup butter-flavored shortening
1 cup packed brown sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1 teaspoon milk
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1/2 cup rolled oats
1 cup semi sweet chocolate pieces (6 ounces)
1/2 cup honey-roasted peanuts
3 bars (1.6 to 2 ounce each) chocolate-coated caramel candy bars or chocolate-coated nougat bars with peanuts, chopped

Preheat oven to 350 degrees F. Grease cookie sheets.

In a large bowl, beat shortening with an electric mixer on medium to high speed 30 seconds. Add brown sugar, cinnamon, baking powder, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk and vanilla. Beat in as much flour as you can with mixer.

Stir in remaining flour and oats. Stir in chocolate pieces, peanuts and chopped candy bars. Roll dough into balls about 2-inches
in diameter. Place 1-inch apart on prepared cookie sheets.

Bake in a 350 degree F oven about 10 minutes or until golden brown. Cool on cookie sheets 2 minutes. Transfer to wire rack; cool.

Makes 36 large cookies