Double Chocolate Oat Cookies
Yield
2 dozenPrep
15 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
chocolate chips
|
|
| ½ | cup |
margarine
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| ¾ | cup |
rolled oats
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
chocolate chips
|
|
| 118 | ml |
margarine
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1.3 | ml |
vanilla extract
|
|
| 177 | ml |
rolled oats
|
|
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
Directions
Heat oven to 375℉ (190℃) F Melt 1 cup chocolate chips in small saucepan; set aside. Beat margarine and sugar until fluffy; add melted chocolate, egg and vanilla. Add combined flour, oats, baking powder, salt and baking soda; mix well. Stir in remaining chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Cool 3 minutes on cookie sheet; remove to wire rack.
