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Рецепт Chocoholic Cookies
by Global Cookbook

Chocoholic Cookies
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Ингредиенты

  • 2 c. Rolled oats
  • 12 ounce Pk semisweet chocolate chips
  • 1/2 lb Unsalted butter soften
  • 1 c. Dark brown sugar pack hard
  • 1/2 c. Sugar
  • 1 1/2 c. All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 c. Unsweeted cocoa preferably Hershey's Premium European Style
  • 2 lrg Large eggs slightly beaten
  • 1 Tbsp. Lowfat milk
  • 1 1/2 tsp Pure vanilla extract
  • 3 x Bars white chocolate 3oz ea preferably Lindt Swiss White Confectionery Bars
  • 1 1/2 Tbsp. Crisco

Инструкции

  1. Preheat oven to 350 . Butter 2 cookie sheets. Don't alter the order in that 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 till creamy. Sift together the flour, baking soda, salt and cocoa and then add in to the butter mix, stirring till thoroughly combined. The batter will be very stiff. Stir the lowfat milk and vanilla into the Large eggs, then stir this mix into the butter mix till thoroughly combined. Add in the chips and oats; stir till mixed well. Using a 2-tb scoop, drop batter 2" apart on cookie sheets. Bake 9-12 min, till cooked through. Cold on pan 1 minute; transfer to wire racks to cold completely. Heat 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 hot white chocolate to cover the top third of the cookie.
  2. Place on a rack over wax paper to dry completely. Store between layers of wax paper in an airtight container in a cold place.
  3. by Diane Mott Davidson.