Double Chocolate Cookies

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Double Chocolate Cookies
2 cups Hersheys Semi-Sweet Chocolate Chips
1¼ cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 lb. margarine or butter
3/4 cup brown sugar
1 egg
1 tsp. vanilla extract
2 cups Quaker Oats (quick or old-fashioned, uncooked)
Preheat oven to 350°F. Melt 1 cup Hersheys Semi-Sweet Chocolate Chips over
low heat in a small saucepan; let cool. Combine 1¼ cups all-purpose flour, 2 tsp.
baking powder, 1/4 tsp. baking soda and 1/4 tsp. salt in a medium bowl; mix
well. Beat 1/2 lb. margarine or butter and 3/4 cup brown sugar with an electric
mixer until creamy. Blend in melted chocolate, 1 egg and 1 tsp. vanilla extract.
Gradually add flour mixture; mix well. Stir in 2 cups Quaker Oats (quick or old-
fashioned, uncooked) and 1 cup Hersheys Semi-Sweet Chocolate Chips. Drop
rounded tablespoonfuls onto an ungreased cookie sheet. Bake for 12 to 14
minutes or until set. Cool for 2 minutes on a cookie sheet; remove to wire rack.
Store in a tightly covered container.

Makes 3½ dozen cookies.


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I am looking for the Double Chocolate Peanut Butter Cookies recipe featured in the Holiday 2009 SE Issue - cannot find?

Comment Number: 726


Hi Kate - the recipe is there now. Thanks! - Alyssa Lulie

Comment Number: 727