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Jim Coleman Recipes

White Chocolate Dipped Chocolate Cookies

For this recipe you will need:

  • 1 Cup rolled oats
  • 1 Cup semisweet chocolate chips
  • 1 stick unsalted butter, softened to room temperature
  • 1/2 Cup firmly packed dark brown sugar
  • 3/4 Cup granulated sugar
  • 3/4 Cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons unsweetened cocoa, preferably Hershey's Premium European-Style
  • 1/2 Tablespoon milk
  • 3/4 teaspoon pure vanilla extract
  • 2 large eggs, slightly beaten
  • 5 ounces (3 3-ounce bars) "white chocolate"
  • 3/4 Tablespoon vegetable shortening

To prepare this recipe:

Preheat oven to 350o Fahrenheit. Butter cookie sheets. In a large bowl, combine the oats and chocolate chips, set aside. In another large bowl, beat together the butter and sugars until creamy. Sift together the flour, baking soda, salt and cocoa, then add to the butter mixture, stirring until thoroughly combined. 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 well mixed. Using a two-tablespoon scoop, drop batter 2 inches apart on cookie sheets. Bake 9-12 minutes, until cooked through. Cool on pan one minute, transfer to wire racks to cool completely. Melt the white chocolate with the vegetable shortening on 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. Yields 2 1/2 Dozen Cookies

©2005 WHYY