---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocoholic Cookies
  Categories: Cookies
       Yield: 5 Dozen
  
 -------------------------WALDINE VAN GEFFEN
 VGHC42A-------------------------
       2 c  Rolled oats
      12 oz Pk semisweet chocolate chips
     1/2 lb Unsalted butter; soften
       1 c  Dark brown sugar; pack firm
     1/2 c  Sugar
   1 1/2 c  All-purpose flour
     1/2 ts Baking soda
     1/2 ts Salt
     1/4 c  Unsweeted cocoa; preferably
            -Hershey’s Premium European
            -Style
       2 lg Eggs; slightly beaten
       1 tb Milk
   1 1/2 ts Pure vanilla extract
       3    Bars white chocolate; 3oz ea
            -preferably Lindt Swiss
            -White Confectionery Bars
   1 1/2 tb Crisco
  
   Preheat oven to 350~. Butter 2 cookie sheets. DO NOT alter the order in
   which the ingredients are combined. In a large bowl, combine the oats
 and
   chips; set aside. In another large bowl, beat together the butter and
   sugars until creamy. Sift together the flour, baking soda, salt and
 cocoa
   and then add to the butter mixture, stirring until thoroughly combined.
 The
   batter will be very stiff. Stir the milk and vanilla into the eggs,
 then
   stir this mixture into the butter mixture until thoroughly combined.
 Add
   the chips and oats; stir until mixed well. Using a 2-tb scoop, drop
 batter
   2 apart on cookie sheets. Bake 9-12 minutes, until cooked through.
 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. Source: The Main
 Corpse
   by Diane Mott Davidson. MM Waldine Van Geffen vghc42a@prodigy.com.
  
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