3/4 cup butter, softened
1/2 cup shortening
2 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup rolled oats
1 1/2 teaspoons vanilla extract
2 cups rolled oats
2 teaspoons salt
1 cup semisweet chocolate chips
1/2 cup brown sugar
1/4 cup chocolate shortening
2 cups semisweet chocolate chips
1/2 cup butter
1/4 cup heavy cream
1/2 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Combine chocolate shortening, eggs, and brown sugar. Beat shortening and chocolate mixture only until smooth and creamy. Stir in flour, salt, and 1/2 teaspoon of salt; beat until smooth. Gradually stir in oats, vanilla, and oats. Drop cookies by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
1 cup left-over chocolate ounces from a flakeie roll
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch glass baking pan. In a small bowl, mix together chocolate and 1 1/2 ounces of rolled oats. Spread evenly over bottom of pan.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool completely before removing from baking sheet. Drizzle over cooled cookies.
For the glaze: In a medium bowl, stir together 1/2 cup brown sugar, 1/4 cup chocolate shortening and 2 tablespoons milk. Spread over cooled cookies.