If your round chocolate chip cookies won't fit in your milk glass, don't give up -- these cookie sticks are here to save the day!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. In a large bowl stir together the cookie dough, flour, egg, and cinnamon (use hands, if necessary). Divide dough in half. Shape each half into 5x4-inch rectangle on the prepared cookie sheet, spacing about 3 inches apart.

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  • Bake about 15 minutes or until brown. Cool on cookie sheet on a wire rack.

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  • Preheat oven to 300°F. Cut rectangles crosswise into 1/2-inch slices. Turn slices, cut sides up, on cookie sheet. Bake for 8 minutes. Cool on cookie sheet on a wire rack.

Instructions Checklist
  • Transfer cookies to a sheet of waxed paper. In a small microwave-safe bowl combine semisweet chocolate and shortening. Microwave, uncovered, on 100% power (high) for 30 seconds; stir. Continue to microwave at 10-second intervals until smooth, stirring after each interval. Drizzle over cookies. Let stand until set.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

130 calories; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 15 mg cholesterol; 53 mg sodium. 57 mg potassium; 18 g carbohydrates; 1 g fiber; 1 g sugar; 2 g protein; 0 g trans fatty acid; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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