Can you tell I have an abundance of oats on hand? I wanted to bake some chocolate cookies for a friend, but didn't want to make a trip in to the grocery store. So, searched online and found this recipe -
Hershey's Kitchens - Chocolate Oatmeal Cookies
Since this was a new recipe, I assembled all of my ingredients while my butter was softening. Ever done that? It makes you feel like a cook on the Food Network! I had some Hershey's Special Dark Chocolate Cocoa on hand that needed to be used up, so this was a perfect recipe. I think you could add chocolate chips if you wanted, and I did not add any nuts to my version. I also didn't have quite enough Special Dark Cocoa, so I made up the difference with regular cocoa. Click the link above for the original recipe and here's how I tweaked it.
Chewy Chocolate Oatmeal Cookies
1 cup butter, softened
1 and 1/2 cups granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 and 1/2 cups self-rising flour
1/2 cup Hershey's Special Dark Cocoa
3 cups old-fashioned oats
Pre-heat oven to 350 degrees. Beat butter and sugars in a large bowl until creamy. Blend in eggs and vanilla. Sift flour and cocoa together in a separate bowl to remove any lumps. Gradually add flour mixture and mix well. Stir in oats. Drop by rounded tablespoon onto greased cookie sheet. Bake 11 minutes. Allow to cool on cookie sheet 2-3 minutes. Then remove to a clean linen towel to cool completely. Be careful not to overcook the cookies as they will not look done when you pull them from the oven. This makes 4 dozen.