2 cups semisweet chocolate, chopped
1 cup shortening
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-release baking powder
1 teaspoon baking soda
1 cup rolled oats
1 cup buttermilk
1/3 cup rolled oats
2 eggs, beaten
1/4 cup boiling water
1 cup raisins
1/2 cup flaked coconut
Preheat oven to 375 degrees F (190 degrees C). On a medium bowl, melt chocolate and shortening together. Beat in the remaining shortening, sifted food coloring and vanilla. Sift together the flour, baking powder and baking soda; mix well. Set aside.
In a large bowl, mix the cooled chocolate mixture with oats, brown sugar and salt and flour mixture. Stir in the baking powder, baking soda and baking soda, buttermilk and buttermilk mixture. Stir in the oats, almonds, coconut, eggs, water and vanilla.
Drop by rounded spoonfuls onto prepared cookie sheets. Cookies should be at least 3 inches apart. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
Really great cookie recipe! Homemade butter and egg replacer! I did leave out the brownies but it was still a great recipe
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