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Chocolate Cookies - Davidson
Author/Submitted by: Diane Mott Davidson, The Main Corpse
Servings: 60
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 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
Directions:
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 Floyd-c.floyd@arnprior.com
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