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Chocoholic Cookies*

2 cups rolled oats
12 oz. package semisweet chocolate chips
1 cup butter, softened to room temperature
1 cup firmly packed dark brown sugar
1/2 cup sugar
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened cocoa (preferably Hershey's Premium European-Style)
2 eggs, slightly beaten
1 Tbsp milk
1 1/2 tsp vanilla extract
9 oz (3 3-oz bars) white chocolate (preferably Swiss White Confectionery Bar)
1 1/2 Tbsp Crisco

Preheat oven to 350°. Butter 2 cookie sheets. DO NOT alter the order in which the ingredients are combined. In a large bowl, combine the oats and chips; set aside. In another large bowl, beat together the butter and sugars until creamy. Sift together the flour, baking soda, salt and cocoa and 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 mixed well.

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

Melt the white chocolate with the Crisco 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 dry completely. Store between layers of wax paper in an airtight container in a cool place.

Makes 5 dozen

The Main Corpse by Diane Mott Davidson
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