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Chewy Drizzled Cinnamon Chip Cookies




Source of Recipe


Taste of Home


Recipe Introduction


You Can't eat just one!


List of Ingredients




3/4 CUP BUTTER, SOFTENED
1 CUP PACKED LIGHT BROWN SUGER
1/4 CUP LIGHT CORN SYRUP
1 EGG
1-2/3 CUPS CINNAMON CHIPS, DIVIDED
1-1/2 TSP SHORTENING
2-1/2 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING SODA
1/4 TSP SALT
1/CUP GROUND PECANS

CINNAMON CHIP DRIZZLE
PLACE 2/3 CUP CINNAMON CHIPS AND 1-1/2 TSP SHORTENING IN SMALL MICROWAVE-SAFE BOWL. MICROWAVE AT HIGH 1 MINUTE; STIR UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH.



Recipe



BEAT BUTTER AND BROWN SUGAR IN LARGE BOWL UNTIL FLUFFY. ADD CORN SYRUP AND EGG; MIX WELL. PLACE 1 CUP CINNAMON CHIPS IN MICROWAVE-SAFE BOWL. MICROWAVE AT HIGH 1 MINUTE; STIR. IF NECESSARY, MICROWAVE AT HIGH AN ADDITIONAL 15 SECONDS AT A TIME, STIRING AFTER EACH HEATING, JUST UNTIL CHIPS ARE MELTED WHEN STIRRED. STIR MELTED CHIPS INTO BUTTER MIXTURE. STIR TOGETHER FLOUR, BAKING SODA AND SALT; ADD TO CINNAMON CHIPS MIXTURE., BEATING JUST UNTIL BLENDED. COVER; REFRIGERATE DOUGH ABOUT 1 HOUR OR UNTIL FIRM ENOUGH TO HANDLE. HEAT OVEN 350 DEGREES. SHAPE DOUGH INTO 1-INCH BALLS; ROLL IN NUTS, LIGHTLY PRESSING NUTS UNTO DOUGH. PLACE ON UNGREASED COOKIE SHEET. BAKE 8-10 MINUTES OR UNTIL GOLDEN AROUND EDGES. COOL SLIGHTLY; REMOVE FROM COOKIE SHEET TO WIRE RACK. COOL COMPLETELY. DRIZZLE WITH CINNAMON CHIPS DRIZZLE.