Another spin on a regular

You all know I love monster cookies.  It's just so much fun to look in the cabinet, see what I have, and throw all kinds of things into a cookie.  So satisfying.  I came across this recipe, called "Chocoholic Cookies", and I knew I had to make it.  It didn't really start out as a monster cookie -- the original recipe only calls for semi-sweet chocolate chips, but I knew I could easily change that.  Also, the original suggests dipping half of each cookie into melted white chocolate, but I opted to (sloppily) drizzle the white chocolate on instead.  I prefer the more even coverage.

There is a note in the recipe that says not to alter the order in which the ingredients are added.  I'm not entirely sure why, but I went with it.  I didn't notice that these cookies were any different from regular cookies, but whatever.  I don't really want to find out what happens when you do alter the order, because that could result in a sad loss of a whole batch of cookies.

Chocoholic (Monster) Cookies
Source: Life Happening and Fun on the Farm
Makes a few dozen.

2 cups rolled oats (old-fashioned, not quick)
2 cups of your favorite add-ins (chocolate chips, peanut butter chips, etc) - more if you like
1 cup butter, softened
1 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened cocoa
2 large eggs, slightly beaten
1 tbsp milk
1 1/2 tsp vanilla extract
9 oz white chocolate
1 1/2 tbsp vegetable oil

Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or lightly grease with butter. Author's note: Do not alter the order in which the ingredients are combined.

In a large bowl, combine the oats and other mix-ins; set aside. In the bowl of a stand mixer, beat together the butter and sugars until creamy. In a medium bowl, sift or whisk the flour, baking soda, salt, and cocoa, then slowly add to the butter mixture. Stir until combined.

The dough will be very stiff at this point.  Do not fear. Combine the milk, vanilla, and eggs. Stir slightly. Slowly add to the butter mixture and mix until thoroughly combined. Pour in the oats and other add-ins; stir until well mixed.

Using a medium cookie scoop, drop batter 2 inches apart on parchment lined sheets. Bake 9-12 minutes, longer if your cookies are larger, until cooked through. Cool on pan until completely cool, or transfer to a wire rack after a few minutes.

Once cookies are completely cooled, melt the white chocolate with the veggie oil in a bowl set over a pan of simmering water.  You can either dip the cookies in the melted chocolate, or drizzle it over the top of the cookies, using a fork.  Cool completely, and let the white chocolate set up.  Store between layers of wax paper in an airtight contained in a cool place.