member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Chocoholic Cookies


    Source of Recipe


    Diane Mott Davidson

    List of Ingredients




    2 c Rolled oats
    1 12 oz Pk semisweet chocolate chips
    1/2 lb Unsalted butter -- soften
    1 c Dark brown sugar -- pack firm
    1/2 c Sugar
    1 1/2 c All-purpose flour
    1/2 t Baking soda
    1/2 t Salt
    1/4 c Unsweeted cocoa -- preferably
    - Hershey's Premium European
    - Style
    2 lg Eggs -- slightly beaten
    1 tb Milk
    1 1/2 ts Pure vanilla extract
    3 Bars white chocolate -- 3oz ea
    - preferably Lindt Swiss
    - White Confectionery Bars
    1 1/2 tb Crisco

    Recipe



    Preheat oven to 350ºF. Butter 2 cookie sheets. DO NOT alter the order in which the ingredients are combined. In a large bowl, combine the oats and chips; set aside. In another large bowl, beat together the butter and sugars until creamy. Sift together the flour, baking soda, salt and cocoa and 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. Add the chips and oats; stir until mixed well. Using a 2-tb scoop, drop batter 2" apart on cookie sheets. Bake 9-12 minutes, until cooked through. Cool on pan 1 minute; transfer to wire racks to cool completely.

    Melt the white chocolate with the Crisco 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 in an airtight container in a cool place.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â