Tad’s Chocolate Fountain Cookies

For Fathers’ Day, my wife did a chocolate fountain for our fathers. I wondered what to do with the left over chocolate/oil mixture. I schemed a bit then came up with this recipe.  The cookies are dense and have a very pleasing chew.  The oats add an interesting texture and the cinnamon richness in taste. They made me proud enough to put my own name on them.

Recipe By:

Tad

Serving Size:

60

Ingredients:

3½ cups  flour, 15.75 oz
1 teaspoon baking powder
1 teaspoon soda
½ teaspoon salt
2 teaspoons cinnamon
1 cup  butter, softened
2 cups  brown sugar
⅔ cup  sugar
2 large eggs
12 ounces milk chocolate, melted over double boiler
2 tablespoons vegetable oil
1 tablespoon vanilla
3½ cups  oats, 10.5 oz
3 cups  chocolate chips

Directions:

1. Heat oven to 350 degrees.

2. Combine flour, baking powder, soda, salt, cinnamon. Set aside.

3. Whip butter and sugars.

4. Stir vegetable oil into melted chocolate.

5. Mix eggs, chocolate mixture and vanilla into sugar mixture.

6. Blend in flour mixture until just combined.

7. Stir in oats.

8. Stir in chocolate chips.

9. Scoop into 2-tablespoon balls. Place on baking sheets lined with parchment.

10. Partially flatten each ball with the bottom of a drinking glass that has been buttered then dipped in sugar. Dip the glass bottom again in sugar before flattening each subsequent ball.

11. Bake about 13 minutes. Don’t bake them until they look done or they will be over-done (as is true with almost all cookies.)