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Chocolate Cookies - Davidson

Author/Submitted by: Diane Mott Davidson, The Main Corpse
Servings: 60
Categories: Chocolate / Cookies / Desserts

2  cups  rolled oats
2  cups  semisweet chocolate chips
1  cup  unsalted butter, softened
1  cup  packed brown sugar
1/2  cup  sugar
1 1/2  cups  flour
1/2  teaspoon  salt
1/4  cup  cocoa
2  large  eggs, slightly beaten
1  tablespoon  milk
1 1/2  teaspoons  vanilla
9  ounces  white chocolate
1 1/2  tablespoons  shortening

Preheat oven to 359 degrees. Butter 2 cookie sheets. Do not alter the order in which the ingredients are combined. In a large bowl, combine the oats and the chocolate chips and 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. Stir until thoroughtly mixed. The batter will be very stiff. Stir the milk and vanilla into the eggs., then stir this mixture into the flour mixture, until combined. Add the chips and oats and stir until well mixed. Using a 2 tablespoon scoop, drop batter 2" apart on the cookie sheets. Bake 9-12 mins. until cooked through.Cool on pan 1 min. then transfer to a wire rack. Melt the white chocolate with the 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 1/3 of cookie. Place on a rack over wax paper to dry completely. Store between layers of wax paper. in an airtight container, in a ccol place. Source-The Main Corpse by Diane Mott Davidson Formatted for Mastercook by Carol

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