Chocolate-Oat Bat Cookies Recipe

Chocolate-Oat Bat Cookies Recipe photo by Taste of Home

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—Edna Hall, Aitkin, Minnesota

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Chocolate-Oat Bat Cookies Recipe

Prep: 15 min. + chilling Bake: 10 min./batch

Yield: 18 Servings

15 10 25

Ingredients

2/3 cup shortening
1 cup sugar
1 egg
1 cup (6 ounces) semisweet chocolate chips, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, finely chopped
Red-hot candies

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add egg and beat well. Stir in chocolate and extracts. Combine the flour, oats, salt and baking soda; gradually add to the creamed mixture until well blended. Stir in coconut. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a lightly floured 3-in. bat-shaped cookie cutter.
Place 1 in. apart on ungreased baking sheets. Add Red-Hots for eyes. Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 227 calories, 12 g fat (5 g saturated fat), 12 mg cholesterol, 185 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate-Oat Bat Cookies in Taste of Home Halloween Food & Fun Annual 2007, p9