Double Chocolate Easter Cookies |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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These are extemely delicious double chocolate cookies with my favorite Easter chocolate candies sitting prettily on top of each one. Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup oatmeal (ground) |
3/4 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup semi-sweet chocolate chips |
1 1/2 cups granulated sugar |
1 cup unsalted butter |
1/4 cup vegetable shortening |
1 teaspoon vanilla extract |
2 eggs |
1 cup milk chocolate chips |
1/2 cup chopped pecans (optional) |
3 cups miniature chocolate eggs (cadbury) |
Directions:
1. Put 3/4 cup oatmeal in a food processor and pulse until the oatmeal looks finely ground up. You can use oat bran as an alternative.
2. Combine flour, ground oatmeal, cocoa, baking soda, and salt; set aside.
3. Melt semi sweet chocolate chips in microwave or over double boiler.
4. With an electric mixer, cream together sugar, vegetable shortening, butter, and vanilla.
5. Slowly add the melted chocolate.
6. Beat in eggs until fully incorporated.
7. Slowly beat dry mixture into wet mixture.
8. Fold in chocolate chips and pecans by hand.
9. Let batter sit in the fridge for half an hour to set properly.
10. Drop batter by heaping teaspoonfuls onto ungreased cookie sheets.
11. Garnish each cookie with a Cadbury mini egg.
12. Bake in a 350 degree oven for 10 minutes.
13. Allow to cool on cookie sheets for 6 minutes, then transfer to a wire rack to cool completely.
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