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
- 350 gr semisweet chocolate chips
- 300 gr rolled oats
- 220 gr dark brown sugar
- 190 gr all purpose flour
- 130 gr butter (unsalted)
- 100 gr sugar
- 50 gr unsweeted cocoa
- 16 ml milk
- 7 gr pure vanilla extract
- 2 gr baking soda
- 1 gr 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.
