Ingredients
- 3 bars chocolate (white)
- 2 on cookie shee bake (apart)
- 2 scoop
- 2 cookie shee do alter the order in which the ingredients are combined (not)
- 2 eggs
- 1 1/2 crisco preheat oven
- 12 oz semisweet chocolate chips
- 2 c rolled oats
- 1 c dark brown sugar
- 1 1/2 c all purpose flour
- 1/2 lb butter (unsalted)
- 1/2 c sugar
- 1/4 c unsweeted cocoa
- 1 tb milk
- 1 1/2 ts pure vanilla extract
- 1/2 ts baking soda
- 1/2 ts salt
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.
