INGREDIENTS

INSTRUCTIONS

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
Recipe by: Diane Mott Davidson, The Main Corpse
Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 28, 1997

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