Double Chocolate Oatmeal Cookies 1-1/2 c. sugar 1 c. butter, softened 1 egg 1 tsp vanilla 1-1/4 c. all-purpose flour 1/3 c. cocoa powder 1/2 tsp baking soda 1/2 tsp salt 3 c. uncooked quick-cooking oats 6-oz. semisweet chocolate chips
Preheat oven to dg350. Lightly grease cookie sheet. In large bowl combine sugar and butter. Beat with mixer at medium speed until fluffy. Beat in egg and vanilla. Sift together flour, cocoa, baking soda and salt. Stir into creamed mixture. Add oats and chocolate chips. Dough will be very stiff. Add up to 1/4 cup of water if needed. Form tablespoon-size balls and place on prepared cookie sheet. Flatten slightly. Bake 10 to 12 minutes. Note: This batter can be refrigerated for an hour to firm it up before baking. An additional cup of chocolate chips and 1/2 cup of chopped walnuts are also good in this soft, chewy cookie.
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