Salty Dawgs

December 31, 2006

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon French vanilla extract
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

3 cups quick-cooking oats (do not use instant oatmeal)
1 cup coarsely chopped cashews
1/2 teaspoon of kosher salt

For chocolate:

1 tablespoon of shortening
1 (12-ounce) bag of milk chocolate chips

Preheat oven to 350 degrees. Using an electric mixer and a large bowl, cream butter and shortening, gradually adding the sugar, egg and French vanilla extract. With the mixer on low speed, stir in flour, baking powder and baking soda. Mix in oats and nuts by hand, kneading them until evenly blended. Remove half the batter from the bowl. Using a rolling pin, flatten dough to about an 1/8-inch thickness. Cut into 2-inch squares and place onto a greased cookie sheet. Sprinkle half the salt lightly onto the tops of the cookies, more or less to taste. Repeat steps with the remaining batter. Bake for 8 to 10 minutes. Allow to cool to touch.


While cookies are baking, combine shortening and chocolate chips in a bowl. To melt, place bowl in a pot of water and heat until melted or use a double-boiler. An alternate method: Put bowl of chips and shortening in the microwave on the highest power for 1 minute. Remove and stir. Continue to cook in microwave at 15-second intervals until the chocolate has melted.

Take baked cookies and dip one end into the chocolate, covering about half of the cookie. Place dipped cookies on a cookie sheet covered in parchment paper. Chill cookies in freezer until chocolate is firm.

Makes about three dozen.

- Recipe courtesy of Bonnie Baine

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