Chocolate-Oat Bat Cookies Recipe

Chocolate-Oat Bat Cookies Recipe
Chocolate-Oat Bat Cookies Recipe photo by Taste of Home
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Chocolate-Oat Bat Cookies Recipe

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Oatmeal cookie fans will love this variation that combines oats, chocolate and coconut. They're different then average cutouts, and the bat shape is so cute! —Edna Hall, Aitkin, Minnesota
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
Originally published as Chocolate-Oat Bat Cookies in Taste of Home Halloween Food & Fun Annual 2007, p9

Nutritional Facts

2 each: 227 calories, 12g fat (5g saturated fat), 12mg cholesterol, 185mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.

  • 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 sweetened shredded coconut, finely chopped
  • Red-hot candies
  1. 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.
  2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a lightly floured 3-in. bat-shaped cookie cutter.
  3. 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.
Originally published as Chocolate-Oat Bat Cookies in Taste of Home Halloween Food & Fun Annual 2007, p9

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