Monday’s Mystery Recipe Episode 6: Chocoholic Cookies

by Amy

 I think most people know one of my favorite things to bake is cookies.  I don’t know what it is about them, but they are just so warm and comforting and typically give quick results for your efforts.  So, when I found this recipe for Chocoholic Cookies in The Main Corpse, by Diane Mott Davidson, I was more than excited.

As I said last week, I recently finished that book and am now on to The Cereal Murders, but have a couple more recipes to share from The Main Corpse, first.  This particular recipe might look intimidating due to the lengthy instructions and list of ingredients, but please give them a try.  I was pleasantly surprised at how tasty they were.  Don’t get me wrong, I knew people would like them, I just wasn’t sure how much I would like them. Call me crazy, but I’m not a huge fan of rich chocolate, especially in cookies.  When I make chocolate chip cookies, I usually go with milk chocolate chips because I don’t like the semi-sweet chocolate.  And brownies? Eh, they’re okay, but I could easily pass them over for something else.

So, when I decided that this was the recipe I was going to try this week, I was just a little skeptical about how my taste buds would react.  And I’m happy to say, my taste buds are happy.  Very happy in fact.  A little surprise at the end of the recipe led me to white chocolate, something I love more than milk chocolate!

This week’s Monday’s Mystery Recipe is Chocoholic Cookies, from Diane Mott Davidson’s, The Main Corpse.  The flavor of these delectable delights is a combination between brownie and monster cookie.  They are chewy and delicious and that extra white chocolate gives them the perfect balance.  Enjoy!

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Chocoholic Cookies

February 6th, 2012


2 cups rolled oats (Old-fashioned, not quick)
2 cups semi-sweet chocolate chips (12 oz package)
1 cup butter, softened
1 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened cocoa, preferably Hershey's Premium European-Style  (I used Hershey's Cocoa, original)
2 large eggs, slightly beaten
1 tbsp milk
1 1/2 tsp pure vanilla extract (I used vanilla bean paste)
9 oz white chocolate, preferably Lindt Swiss White Confectionery Bar (I used white baking bits)
1 1/2 tbsp solid vegetable shortening such as Crisco (I forgot to add this and mine turned out fine.)


Preheat oven to 350°.  Line cookie sheets with parchment paper or lightly grease with butter.  Author's Note: Do not alter the order in which the ingredients are combined.

In a large bowl, combine the oats and chocolate chips; set aside.  In the bowl of a stand mixer, beat together the butter and sugars until creamy.  In a medium bowl, sift or whisk the flour, baking soda, salt, and cocoa, then slowly add to the butter mixture.  Stir until combined.

This dough is very stiff at this point, so don't worry.  Combine the milk, vanilla, and eggs.  Stir slightly.  Slowly add to the butter mixture and mix until thoroughly combined.  Pour in the oats and chocolate chips; stir until well mixed.

Using a small cookie scoop, drop batter 2 inches apart on parchment lined or buttered cookie sheet.  Bake 9 to 12 minutes, until cooked through.  (I baked mine 12-13 minutes because my cookie scoop was a little larger.)  Cool on pan until completely cool.  You can cool on pan 1 minute, then transfer to a cooling rack, but I let mine cool completely on the cookie sheet. (I prefer to do that so the shape of my cookie isn't compromised during the transfer.)

Once cookies are completely cooled, melt the white chocolate with the vegetable shortening.  (I forgot to add the shortening to mine.  This just helps the chocolate maintain a smooth consistency, so if you forget too, your cookies will still taste good.)  Dip 1/2 to 1/3 of the cookie into the melted chocolate and shake to remove excess.  Place dipped cookie on a sheet of wax paper to cool completely.  Store between layers of wax paper in an airtight container in a cool place.

Makes 4-5 dozen, depending on size.

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{ 15 comments… read them below or add one }

Russell at Chasing Delicious February 6, 2012 at 5:22 pm

Yum! What an awesome recipe. I love cookies like this.


Amy February 6, 2012 at 6:58 pm

Thanks Russell! It really was a great recipe!


Cindy B. February 6, 2012 at 9:09 pm

Wow! These look soooooooooo goooooood!!! I love chocolate!!


Simply Tia February 7, 2012 at 6:07 am

Send me some now! These cookies look really really delicious! If I wasn’t on a break from baked goodies until next week, I would go to my kitchen and make this right now!!!!


Elmyra February 7, 2012 at 11:58 am

Hi. It looks delicious and I tryed it yet, but my cookies don’t hold the form, after baking they are very flat and slim.

Is there a trick? Thanks!


Amy February 7, 2012 at 12:05 pm

No, there’s no special trick, 🙂 but the first thing I look at when my cookies turn out flat is the butter. If it’s too soft, they will definitely spread out. My dough was also fairly stiff when I scooped it. What was the consistency of yours?


Elmyra February 7, 2012 at 12:10 pm

Yeah might be, but the butter should be creamy…. how to get it creamy and make sure it’s not to soft….


Elmyra February 7, 2012 at 12:17 pm

Would be great if you have a trick for creamy butter which is not to soft. Did you use cold butter or is the butter in room temperature ?
THANKS for helping!


Amy February 7, 2012 at 12:57 pm

I let my butter sit out on the counter for 45 minutes before I use it. That’s what I always do when making anything that calls for “softened” or “room temperature” butter. (My kitchen is usually around 70° F.)
It’s still firm, but when you press on it, your fingers should leave a slight indention. If you can do that, you’re good to go!

Elmyra February 7, 2012 at 1:54 pm

Amy, sorry but that’s exactly what I do. I put all in the dustbin and try again… same result… flat cookies….frustrating for me… once again for the dustbin….


Amy February 7, 2012 at 9:02 pm

I’m so sorry you’re having this trouble! Let’s look at a couple of other ideas…what about the rolled oats. Are you using old fashioned oats? I have not tried this recipe with quick oats, so if you’re using those it may make a difference. Also, did you use 1 and 1/2 cups of flour? I just reviewed the recipe to make sure the measurements were correct and they were. The only other thought I have is possibly your baking soda is out of date. I’m sorry, if try this recipe again, let me know if any of those suggestions helped!


Elmyra February 9, 2012 at 12:28 pm

Sooo Amy, I tryed the 3!
And good news I found the ‘problem’ was not you and not me. Was google 😀

Why google? Here in germany we don’t use cup’s for measuring, so I googled what 1 cup sugar is in gramms, the same for oats, for brown sugar and so own.

And the list with the conversion factors was not correct…great… but okay today I bought measuring cups and that’s not as easy as it sounds; as I said we don’t use this…. but after checking some shops I found one and this time they look perfect!


Amy February 13, 2012 at 7:56 pm

Oh Elmyra, that’s wonderful news! I’m so glad you were able to find the issue. I had been thinking about you and hoping you would be able to try it again! So glad to hear the cookies turned out!!! 🙂


Michael February 15, 2012 at 4:12 pm

I made these last night for an anti-Valentine’s Day party. They were a hit! I actually preferred them without the white chocolate as I don’t like things that are too sweet. Thanks for the recipe!


Amy February 15, 2012 at 7:14 pm

That is too funny! Glad everyone liked them. My husband also prefers them without the white chocolate…thanks for visiting!!!


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