Country Sampler Special Edition

Chocolate-Dipped Yankee Oatmeal Crispies


Makes 4 dozen

Fabiana of Ciao Newport Beach says these light and lacy cookies are a family favorite. The recipe came from her mother-in-law, Joan, who may have originally clipped it from a newspaper in the 1960s. Fabiana modified the recipe with a chocolate touch that heightens the flavor and visual appeal.


1 cup sugar

1 cup brown sugar 1 cup butter, softened 2 eggs

1¼ cups flour, sifted 1 teaspoon baking


1 teaspoon salt 1 teaspoon vanilla 1½ cups sliced almonds 3 cups quick cooking


½ cup semisweet

chocolate chips 1 tablespoon coconut

oil, melted


1. Cream the sugars and butter with an electric mixer.

2. Beat in the eggs until the mixture is fluffy.

3. Add sifted flour, baking soda and salt to the mixture and stir until combined.

4. Stir in vanilla, almonds and oats until evenly combined.

5. Divide the dough in half and shape into two separate logs. Wrap each log with waxed paper. Refrigerat­e until firm, at least 2 hours.

6. Preheat oven to 350°F.

7. When the dough is firm enough, cut into thin slices and place on a cookie sheet. Bake 8 to 10 minutes for a chewy cookie; add 1 to 2 minutes to your bake time for a crispy cookie.

8. While the cookies are cooling, melt the chocolate chips and coconut oil in a microwave-safe bowl by heating for 15 to 20 seconds at a time. Stir and repeat heating until it is smooth and melted.

9. Dip the cookies in the chocolate mixture and place back on the cookie sheet or on a plate and then refrigerat­e for 30 to 60 minutes to allow the chocolate to harden.


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