Chocoholic Cookies
2 cups rolled oats
2 cups (1 12-ounce pkg) semisweet chocolate chips
1 cup (2 sticks) unsalted butter, softened to room temp
1 cup firmly packed dark brown sugar
½ cup granulated ;sugar
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsweetened cocoa, preferably Hershey’s Premium European-Style
2 large eggs, slightly beaten
1 tablespoon milk
1 ½ teaspoons pur vanilla extract
9 ounces (3 3-ounce bars) “white chocolate”, preferably Lindt Swiss White Confectionery Bar
1 ½ tablespoons solid vegetable shortening such as 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 & chocolate chips; set aside. In another large bowl, beat together the butter and sugars until creamy. Sift together the flour, baking soda, salt, 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. And the chips and oats; stir until well mixed.
Using a 2-tablespoon scoop, drop batter 2 inches apart on cookie sheets. Bake 9 to 12 minutes, until cooked through. Cool on a pan 1 minute; transfer to wire tracks to cool completely.
Melt the white chocolate with the solid vegetable 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 dry completely. Store between layers of wax paper I an airtight container in a cool place. Makes 5 dozen.
From The Main Corpse by Diane Mott Davidson