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Chocolate-Oat Bat Cookies

 Chocolate-Oat Bat Cookies
—Edna Hall, Aitkin, Minnesota
18 ServingsPrep: 15 min. + chilling Bake: 10 min./batch

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.

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Chocolate-Oat Bat Cookies (continued)

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.