Oatmeal Toffee Lizzies

• 1 c. sugar
• 1 c. brown sugar
• 1 c. butter flavored Crisco
• 2 eggs, beaten
• 1 Tbsp. milk
• 1 tsp. vanilla
• 2 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2 c. quick oats
• 2 c. chocolate chips
• 3/4 c. Heath bar chips
• 1/2 c. pecans, chopped

1. Combine sugar and shortening with a spoon.
2. Add eggs, milk and vanilla.
3. Mix well.
4. Add flour, soda and salt gradually, mixing well.
5. Stir in oats, chips and nuts.
6. Mix well.
7. Refrigerate 15 to 30 minutes or until dough handles easily.
8. (If you are in a hurry, spray your hands with cooking spray and shape.)
9. Shape dough into 1 1/4-inch balls.
10. Place 2 inches apart on greased baking sheet. Flatten with a glass bottom.
11. Bake at 350u0b0 until brown around the edges.
12. Bake 12 minutes for crisp cookies, 10 minutes for soft. Remove; cool and store airtight.
13. Makes 4 to 5 dozen.

sugar, brown sugar, butter, eggs, milk, vanilla, flour, baking soda, salt, oats, chocolate chips, bar chips, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264039 (may not work)