DOUBLE CHOCOLATE OATMEAL COOKIES

DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES
Yum!  Were spreading..put dough in fridge 15 min then okay.

1 cup butter, softened to room temp
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup oats
1 cup quick oats
2 cups semisweet chocolate chips

Preheat oven to 350.  Line two baking sheets with parchment paper or liners.

In a large bowl mix butter and sugars until light and fluffy (1-2 min).  Add vanilla and eggs and beat until creamy and light in color (2-3 min).

In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda, salt and both kinds of oats.

Add the dry ingredients to the batter and mix until a few streaks remain.  Add the chocolate chips and mix until everything is combined.

Drop by heaping tablespoon about 2" apart.  Bake for 10-11 minutes or until edges are just set but the middles are still soft.  Transfer to a cooling rack to cool completely.


DOUBLE CHOCOLATE OATMEAL COOKIES
We liked.  They are a rich, dry cookie.  Perfect with milk.  Would be good with peanut butter added.  Try next time only cooking 8 minutes - then 2 minutes on the cookie sheet then put in a covered container.  They might be more moist.

http://www.eatbetteramerica.com/recipes/double-chocolate-oatmeal-cookies/f3dce0db-3d51-4f44-a518-bbf45483cbd1

1 cup brown sugar
1/2 cup butter, softened
3/4 cup vanilla yogurt
1 egg
1 tsp vanilla
1/3 cup unsweetened baking cocoa
2/3 cup flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
3 cups oats (regular or quick or mixture)
1/3 cup mini chocolate chips or white chocolate chips

Heat oven to 350.  In a large bowl mix sugar, butter, yogurt, egg and vanilla.  Stir in remaining ingredients.  Drop by tablespoon 2" apart onto ungreased cookie sheet.

Bake 11-13 minutes or until almost no indentation remains when touched.