Double Chocolate Oatmeal Cookies

by Millie Bentley

Greetings. Here is one of my favorite recipes for chocolate chip cookies. While looking for a cookie recipe, I discovered that I actually have several favorites that uses chocolate chips. The advent of chocolate chunks added to monster cookies pushed my old Toll House cookies out of the spotlight and added a new dimension to the chocolate chip cookies arena. So try this one out!

Chocolate Chocolate Oatmeal Cookies

2 sticks (1/2 pound or 1 cup) unsalter butter, softened

½ cup white sugar, granulated

1 cup brown sugar, firmly packed

2 eggs

1 teaspoon vanilla

2 tablespoons water

1 cup flour, all purpose white

2 tablespoons cocoa powder, unsweetened

½ teaspoon baking soda

¼ teaspoon, or 1 pinch salt, optional

4 cups oatmeal (old fashioned is best), dry uncooked

1 cup semi-sweet chocolate pieces

2 milk chocolate candy bars (1 ½ – ounce size), chopped

1 cup chopped pecans, optional

Preheat oven to 350˚F for about 15 minutes or while preparing dough. Cream together butter and sugars. Add eggs, vanilla and water, continuing to beat well. Combine flour, cocoa, baking soda, and salt, if used. Stir with wire whip to blend cocoa in well. Add dry mixture to butter, sugar, egg mix. Stir well to combine, but don’t beat. Stir in chocolate pieces, chopped chocolate candy and nuts, if used. Drop by rounded tablespoons onto shiny cookie sheets without rims, about 2 inches apart.

Bake about 13 or 14 minutes or until lightly browned (no more than 15 minutes maximum). Cook for 1 minute on cookie sheet, remove with spatula and place on wire rack. Cool completely before storing. Wrap individually in plastic wrap while still warm if freezing. Makes about 3 dozen cookies.

I bid you adios, vaya con Dios until next week.