---------- Recipe via Meal-Master (tm) v8.05
Title: Chocoholic Cookies
Categories: Cookies
Yield: 5 Dozen
-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
2 c Rolled oats
12 oz Pk semisweet chocolate chips
1/2 lb Unsalted butter; soften
1 c Dark brown sugar; pack firm
1/2 c Sugar
1-1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 c Unsweeted cocoa; preferably
-Hershey's Premium European
-Style
2 lg Eggs; slightly beaten
1 tb Milk
1-1/2 ts Pure vanilla extract
3 Bars white chocolate; 3oz ea
-preferably Lindt Swiss
-White Confectionery Bars
1-1/2 tb 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-tb 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.
Source: The Main Corpse by Diane Mott Davidson.
MM Waldine Van Geffen
[email protected].
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