Double Chocolate Oatmeal Cookie
Yield
5 1/2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
sugar
|
|
1 | cup |
margarine
softened |
|
1 | each |
eggs
|
|
¼ | cup |
water
|
|
1 | teaspoon |
vanilla extract
|
|
1 ¼ | cups |
all-purpose flour
|
|
⅓ | cup |
cocoa powder
|
|
½ | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
3 | cups |
oats, quick cooking
|
|
6 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
sugar
|
|
237 | ml |
margarine
softened |
|
1 | each |
eggs
|
|
59 | ml |
water
|
|
5 | ml |
vanilla extract
|
|
296 | ml |
all-purpose flour
|
|
79 | ml |
cocoa powder
|
|
2.5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
7.1E+2 | ml |
oats, quick cooking
|
|
173.4 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
Directions
Heat oven to 350 degreeF.
Mix sugar, margarine, egg, water and vanilla.
Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake until almost no indentation remains when touched, 10 to 12 minutes.
Immediately remove from cookie sheet.
About 5½ dozen cookies.