Chocolate Chocolate Chip Cookies: This recipe comes from Diane Mott Davidson's "culinary murder mystery", The Main Corpse. Bob & Idelle gave me the book, so they should get credit too! Being a chocoholic from way back, I loved them. 2 c rolled oats 2 c semisweet chocolate chips 1 c butter softened to room temperature 1 c firmly packed dark brown sugar 1/2 c white sugar 1-1/2 c all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/4 c unsweetened cocoa 2 large eggs 1 Tbsp milk 1-1/2 tsp vanilla (9 oz white chocolate (3 3oz bars), 1-1/2 tsp solid vegetable shortening -- This is for a sort of frosting for the cookie which I didn't bother with and didn't miss) Preheat oven to 350. Butter cookie sheets. Do not alter order in which ingredients are combined. Combine oats and chocolate chips. Set aside. In another bowl, beat together butter and sugars until creamy. Sift together the flour, baking soda, salt and cocoa, then add to the butter mixture stirring until completely combined. (I never sift anything, just stir with a fork.) The batter will be very stiff. Stir the milk and vanilla into the eggs, then add to butter mixture and stir until thoroughly combined. Add the chips and oats and mix well. Drop cookies onto cookie sheets about 2 inches apart (she says 2 Tbsp each, but I made them smaller.) Bake 9 to 12 minutes until cooked through. Cool on pan a minute then transfer to wire racks to cool completely. Melt white chocolate with veg. shortening in double boiler over simmering water. Holding a cookie between your thumb and forefinger, dip the edge into the warm white chocolate to cover the top third of the cookie. Place on rack over wax paper to dry completely. Store between layers of wax paper in airtight container in cool place.