Double Chocolate Oatmeal Cookies
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Double Chocolate Oatmeal Cookies
High Cotton Food Styling and Photography
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1 1/2 cups sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked quick oats
6 ounces semi-sweet chocolate chips
Instructions
1 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked quick oats
6 ounces semi-sweet chocolate chips
1. Preheat oven to 350F. Lightly grease a cookie sheet.
2. Combine sugar and butter in a large bowl. Beat with a mixer at medium speed until fluffy. Stir in egg and vanilla.
3. 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 water if needed. Form tablespoon-size balls and place on prepared cookie sheet. Flatten slightly. Bake 10 to 12 minutes. Makes 4 dozen.
Tips from the Test Kitchen
2. Combine sugar and butter in a large bowl. Beat with a mixer at medium speed until fluffy. Stir in egg and vanilla.
3. 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 water if needed. Form tablespoon-size balls and place on prepared cookie sheet. Flatten slightly. Bake 10 to 12 minutes. Makes 4 dozen.
Tips From Our Test Kitchen:
This batter can be refrigerated for an hour to firm it up before baking. An additional cup of chocolate chips and 1/2 cup chopped of walnuts are also good in this soft and chewy cookie.
Nutritional Information
This batter can be refrigerated for an hour to firm it up before baking. An additional cup of chocolate chips and 1/2 cup chopped of walnuts are also good in this soft and chewy cookie.
Nutritional facts per cookie: 100 calories, 5g fat, 2g protein, 13g carbohydrates, 1g fiber, 65mg sodium.
first appeared: 5/24/2009
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