Chocoholic Cookies Recipe

Name: Chocoholic Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350F (180C).
2
Butter 2 cookie sheets.
3
DO NOT alter the order in which the ingredients are combined.
4
In a large bowl, combine the oats and chips; set aside.
5
In another large bowl, beat together the butter and sugars until creamy.
6
Sift together the flour, baking soda, salt and cocoa and then add to the butter mixture, stirring until thoroughly combined.
7
The batter will be very stiff.
8
Stir the milk and vanilla into the eggs, then stir this mixture into the butter mixture until thoroughly combined.
9
Add the chips and oats; stir until mixed well.
10
Using a 2-tb scoop, drop batter 2 inches apart on cookie sheets.
11
Bake 9 to 12 minutes, until cooked through.
12
Cool on pan 1 minute; transfer to wire racks to cool completely.
13
Melt the white chocolate with the Crisco in the top of a double boiler over simmering water.
14
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.
15
Place on a rack over wax paper to dry completely.
16
Store between layers of wax paper in an airtight container in a cool place.

2016

kcal

Calories

105

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups rolled oats, 12 ounces chocolate chips (semi-sweet), 1/2 pound butter unsalted, softened, 1 cup brown sugar dark, pack firm, and more.

Yes, Chocoholic Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocoholic Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions