Chewy Drizzled Cinnamon Chip Cookies

Directions

1. Prepare COOKIES: Mix together butter and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add corn syrup and eggs, mixing until fully incorporated.
2. Place HERSHEY'S Cinnamon Chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.
3. Blend together flour, baking soda and salt in large bowl. Gradually add to cinnamon chip mixture, mixing just until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.
4. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Using #60 scoop, shape into 1-inch balls; roll each ball in nuts, lightly pressing nuts into dough. Place 2 inches apart on prepared sheet pans (flatten cookies slightly if using convection oven).
5. Bake 8 minutes* or until edges are firm. Cool slightly; remove from sheet pans to wire rack. Cool completely.
6. Prepare CINNAMON CHIP DRIZZLE: Place HERSHEY'S Cinnamon Chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle evenly over cooled cookies.
*If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.