Shelly's Recipe

CHOCOHOLIC COOKIES

Category: Cookies

2 cups rolled oats and semi-sweet chocolate chips
1 cup unsalted butter, at room temperature and packed brown sugar
1/2 cup sugar
1 1/2 cups flour
1/2 tsp baking soda and salt
1/4 cup unsweetened cocoa
1 tbsp milk
1 1/2 tsp vanilla extract
2 large eggs, slightly beaten
3 oz white chocolate
1 1/2 tbsp vegetable shortening

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 chocolate chips; set aside.

In another bowl, beat together the butter and sugars until creamy. Sift the dry ingredients then add to the butter mixture and stir until thoroughly combined. The batter will be very stiff. Stir in 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.

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

Melt white chocolate and shortening. Holding a cooled cookie between your fingers, dip edge into warm chocolate to cover top 3rd of 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.