1/2 cup shortening
1/3 cup white sugar
2 egg whites
1 teaspoon vanilla extract
1/3 cup milk
1 cup rolled oats
1/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup flaked coconut, toasted
1 cup rolled oats
1 egg yolk
1/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder and salt. Set aside.
In a large bowl, beat egg whites until medium peaks form. Gradually add sugar, continuing to beat until stiff peaks hold, then fold in the nuts, adding 1/4 cup at a time until all the sugar is incorporated. Spread the batter into the prepared cookie sheet.
Drop 3 inches from the top of the oven. Bake for 7 minutes, poring the bottoms repeatedly with a wooden toothpick. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the icing, combine 1 1/2 cups rolled oats, 1/2 cup chopped walnuts and water. Beat until light and fluffy. Sift sugar and remaining 1 cup rolled oats together in a large bowl. Pour the mixture over the cookie sheets, spreading slightly. Using a 2 quart glass or plastic bowl, pipe the icing onto the cooled cookies.
To make the topping: In a medium bowl, cream together 1/2 cup rolled oats and chocolate chips. Stir into the cream mixture just until all the ingredients are well blended. Spread the coated cupcakes onto the prepared cookie sheet, then sprinkle the remaining 1 cup rolled oats over the top. Enjoy!
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