Chocoholic Cookies

Yields:	1 batch
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	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

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Ingredients

2	cups	rolled oats
12	ounces	chocolate chips (semi-sweet)
1/2	pound	butter	unsalted, softened
1	cup	brown sugar	dark, pack firm
1/2	cup	sugar
1 1/2	cups	flour, all-purpose
1/2	teaspoon	baking soda
1/2	teaspoon	salt
1/4	cup	cocoa powder
2	large	eggs	slightly beaten
1	tablespoon	milk
1 1/2	teaspoons	vanilla extract	pure
3	Bars	white chocolate
1 1/2	tablespoons	vegetable shortening

Directions

Preheat oven to 350F.

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 inches 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.