Chocoholic Cookies
2 cups rolled oats
2 cups (1 12-ounce package) semisweet chocolate chips
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsweetened cocoa, preferably Hershey’s Premium European-Style
2 large eggs, slightly beaten
1 tablespoon milk
1½ teaspoons pure vanilla extract
9 ounces (3 3-ounce bars) “white chocolate,” preferably Lindt Swiss White Confectionery Bar
1½ tablespoons solid vegetable shortening such as 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 chocolate chips; set aside. In another large bowl, beat tog
