Chocoholic Cookies

Ingredients

300 gr rolled oats
350 gr semisweet chocolate chips
130 gr butter
220 gr dark brown sugar
100 gr sugar
190 gr all purpose flour
2 gr baking soda
1 gr salt
50 gr unsweeted cocoa
2 eggs
16 ml milk
7 gr pure vanilla extract
3 bars chocolate
1 1/2 crisco preheat oven
2 cookie shee do alter the order in which the ingredients are combined
2 scoop
2 on cookie shee bake

Instructions

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.