Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Chocoholic Cookies

  3. Categories: Cookies

  4. Yield: 5 Dozen


  6. 2 c Rolled oats

  7. 12 oz Pk semisweet chocolate chips

  8. 1/2 lb Unsalted butter; soften

  9. 1 c Dark brown sugar; pack firm

  10. 1/2 c Sugar

  11. 1 1/2 c All-purpose flour

  12. 1/2 ts Baking soda

  13. 1/2 ts Salt

  14. 1/4 c Unsweeted cocoa; preferably

  15. -Hershey's Premium European

  16. -Style

  17. 2 lg Eggs; slightly beaten

  18. 1 tb Milk

  19. 1 1/2 ts Pure vanilla extract

  20. 3 Bars white chocolate;

  21. 3oz ea -preferably Lindt Swiss

  22. -White Confectionery Bars

  23. 1 1/2 tb Crisco

  24. 2 cookie sheets. DO NOT alter the order in

  25. 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

  26. and then add to the butter mixture, stirring until thoroughly combined. The

  27. batter will be very stiff. Stir the milk and vanilla into the eggs, then

  28. stir this mixture into the butter mixture until thoroughly combined. Add

  29. the chips and oats; stir until mixed well. Using a 2-tb scoop, drop batter

  30. 2 apart on cookie sheets. Bake

  31. 9-12 minutes, until cooked through. Cool on

  32. pan 1 minute; transfer to wire racks to cool completely. Melt the white

  33. chocolate with the Crisco in the top of a double boiler over simmering

  34. water. Holding a cooled cookie between your thumb and forefinger, dip the

  35. edge into the warm white chocolate to cover the top third of the cookie.

  36. Place on a rack over wax paper to dry completely. Store between layers of

  37. wax paper in an airtight container in a cool place. Source: The Main Corpse

  38. by Diane Mott Davidson. MM Waldine Van Geffen vghc42a

  39. --


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