Chocoholic Cookies



2 cups rolled oats
2 cups (1 12-ounce package) semisweet chocolate chips
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa, preferably Hershey’s Premium European-Style
2 large eggs, slightly beaten
1 tablespoon milk
1 1/2 teaspoons pure vanilla extract
9 ounces (3 3-ounce bars) "white chocolate," preferably Lindt Swiss White Confectionery Bar
1 1/2 teaspoons solid vegetable shortening such as Crisco


1. Preheat the oven to 350 degrees. Butter 2 cookie sheets.
2. Do not alter the order in which the ingredients are combined. In a large bowl, combine the oats and chocolate chips; set aside.
3. In another large bowl, beat together the butter and sugars until creamy.
4. 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.
5. Stir the milk and vanilla into the eggs, then stir this mixture into the butter mixture until thoroughly combined.
6. Add the chips and oats; stir until well mixed.
7. Using a two-tablespoon scoop, drop batter 2 inches apart on cookie sheets. Bake 9 to 12 minutes, until cooked through.
8. Cool on pan 1 minute; transfer to wire racks to cool completely.
9. Melt the white chocolate with the solid vegetable shortening in the top of a double boiler over simmering water.
10. 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.
11. Place on a rack over wax paper to dry completely.
12. Store between layers of wax paper in an airtight container in a cool place.


Makes 5 dozen cookies.