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Chocoholic Cookies: Submitted by: | Date Added: 13 Sep 2011
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2 cups rolled oats
12 ounces semisweet chocolate chips
1 cup unsalted butter softened
1 cup dark brown sugar packed
½ cup granulated sugar
1 ½ cups flour, all-purpose
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsweetened cocoa
2 large eggs slightly beaten
1 Tablespoon milk
1 ½ teaspoons vanilla extract
9 ounces white chocolate
1 ½ Tablespoons vegetable shortening

Cooking Instructions

1) Preheat over to 350°F. Butter 2 cookie sheets. Do not alter the order in which the ingredients are combined.

2) In a large bowl, combine the oats and chocolate chips; set aside. In another large bowl, beat the butter and sugars until creamy. Sift together the flour, baking soda, and cocoa, then add to the butter mixture, stirring until thoroughly combined. The batter will be very stiff. Stir the milk and vanilla into the eggs, then stir this mixture into the butter mixture until thoroughly combined. Add the chips and oats; stir until well mixed.

3) Using a two-tablespoon scoop, drop batter 2 inches apart on cookie sheets. Bake 9-12 minutes, until cooked through. Cool on pan 1 minute; transfer to wire racks to cool completely.

4) Melt the white chocolate with the shortening in the top of a double boiler over simmering water. Holding a cooled cookie between your thumb and forefinger, dip the edge into the warm white chocolate to cover the top third of the cookie. Place on a rack over wax paper to cool completely. Store between layers of wax paper in an airtight container in a cool place.

NOTE: Hershey's Premium European-Style cocoa
Lindt Swiss White Confectionery Bar

Diane Mott Davidson; The Main Corpse

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