Chocolate-Oat Bat Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 18 |
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âEdna Hall, Aitkin, Minnesota Ingredients:
2/3 cup shortening |
1 cup sugar |
1 egg |
1 cup (6 ounces) semisweet chocolate chips, melted |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 cup king arthur unbleached all-purpose flour |
1 cup quick-cooking oats |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup flaked coconut, finely chopped |
red-hot candies |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add egg and beat well. Stir in chocolate and extracts. Combine the flour, oats, salt and baking soda; gradually add to the creamed mixture until well blended. Stir in coconut. Cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a lightly floured 3-in. bat-shaped cookie cutter.
3. Place 1 in. apart on ungreased baking sheets. Add Red-Hots for eyes. Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool. Yield: about 3 dozen.
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