Cocoa Oatmeal Cookies
Yield
24 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
butter
softened |
|
1 | cup |
brown sugar
packed |
* |
½ | cup |
sugar
white |
|
2 | each |
eggs
|
|
1 | teaspoon |
vanilla extract
|
|
1 ½ | cups |
all-purpose flour
|
|
⅓ | cup |
cocoa powder
unsweetened |
|
1 | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
3 | cups |
rolled oats
|
|
1 | cup |
raisins, seedless
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
butter
softened |
|
237 | ml |
brown sugar
packed |
* |
118 | ml |
sugar
white |
|
2 | each |
eggs
|
|
5 | ml |
vanilla extract
|
|
355 | ml |
all-purpose flour
|
|
79 | ml |
cocoa powder
unsweetened |
|
5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
7.1E+2 | ml |
rolled oats
|
|
237 | ml |
raisins, seedless
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Beat butter or margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, cocoa powder, baking soda and salt; mix well.
Stir in oats and raisins, mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes, until cookies are almost set.
Do not overbake.
Cool 1 minute on cookies sheets, then move to wire racks.
Cool - store tightly covered.