Double Chocolate Oatmeal Cookies

I find baking cookies to be very therapeutic especially the kind requiring basic ingredients and not too many bowls.  In the span of eight to twelve minutes baking time a delicious aroma fills the kitchen giving an almost immediate reward of enjoying a few warm, freshly baked cookies with plenty left over for later.

It was a cookie baking kind of day today and although there’s no shortage of cookie recipes in my collection this recipe for Double Chocolate Oatmeal Cookies I came across in a grocery store pamphlet caught my attention.

Making a chocolate oatmeal cookie was a first for me but interesting enough to give a try.  After all what could possibly go wrong with ingredients like butter, chocolate, sugar and oats?

Apparently these ingredients get along very well producing a delicately crisp exterior and soft, chewy middle... chocolatey and delicious!

Double Chocolate Oatmeal Cookies
1 cup butter, melted
1 cup packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoons vanilla extract
3 cups rolled oats
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt   
1 cup semi-sweet chocolate chips

1. Sift together flour, cocoa, soda and salt, add rolled oats and mix well.
2. Beat butter and sugars until combined.
3. Add eggs and vanilla and blend until well combined.
4. Stir dry ingredients into wet ingredients stirring until well blended.
5. Roll 1 tablespoon of dough into a ball and place onto parchment lined cookie sheet about 2 inches apart.
6. Bake in a preheated 350 degree F. oven for 10 to 12 minutes.  Cookies will still be soft to the touch, let sit on cookie sheet for about two minutes until a little more firm.
7. Transfer to a cooling rack to cool completely. 
8. Makes about 50 cookies.

 

 

 

 

 

 

  

Notes, Tips and Suggestions 

• There will definitely be some coconut going into these cookies the next time I make them.
• I used approximately 1 1/2 tablespoons of dough for each cookie making an average size cookie as opposed to the 1 tablespoon specified in the recipe. Using this amount gave a yield of 40 cookies instead.
• Remember to let cookies rest for a couple of minutes on the cookie sheet after removing from oven to firm up.
• As always use a good quality cocoa powder for best results.