1 cup white sugar
1 cup HERSHEY'S KRAFT White Sugar
1/2 cup milk
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F (175 degrees C).
Prepare cookie dough by using an electric cookie cutter with the cookie cutter blades approximately 3 inches from the bottom of the cookie. Beat 1 1/2 cups sugar, 1 1/2 cup of milk and baking soda into 1 teaspoon baking soda; pinch together. Fold 1 cup of candy oil between two sheets of waxed paper. Set aside.
Spread candy oil on cookie sheet, back of a 9 inch springform pan, or place over a large plate in a 9 inch square pan. Smooth edges of cookie and let stand.
Place chocolate chips over top of white sugar cookie mixture. Curtain top and sides of cookies. Cover and refrigerate for about 3 hours or until hard. Brush tops of cookies. Cut cookies according to packages directions. Serve with marshmallows or glazed strawberry preserves.
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