1 1/2 c Sugar 1 c Margarine; softened 1 Egg 1/4 c Water 1 ts Vanilla 1 1/4 c All-purpose flour 1/3 c Cocoa 1/2 ts Baking soda 1/2 ts Salt 3 c Quick-cooking oats 6 oz Semisweet chocolate chips Recipe by: Betty Crocker 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 5 1/2 dozen cookies. -----
How To make Double Chocolate Oatmeal Cookie's Videos
Double Chocolate Oatmeal Cookies | Vegan + Gluten-Free
Vegan double chocolate oatmeal cookies. These delicious cookies are vegan, gluten-free AND nut-free. They’re soft on the inside and crisp on the outside. The perfect cookie for chocolate lovers!
EASY HOLIDAY OATMEAL COOKIES 1/2 cup melted salted butter 3/4 cup brown sugar 1 whole egg 1/2 teaspoon baking soda 1/2 teaspoon cinnamon powder 1 cup all-purpose flour 1 1/2 cups oatmeal (whole) 1 cup raisins or cranberries 1/2 cup coarsely chopped walnuts
Double Chocolate Oatmeal Cookies
Recipe for double chocolate oatmeal cookies. This video was done as part of the Recipe Sunday series for Crasstalk.
Episode 2: Double Chocolate Oatmeal Cookies by Chef Chito
INGREDIENTS:
1/2 cup butter 1/2 cup brown sugar 1/4 cup white sugar 1/2 teaspoon vanilla 1 pc whole egg 3/4 cup all-purpose fllour 1/2 tsp baking soda 1/2 tsp baking powder 1 1/4 cup oatmeal/whole rolled oats 1/2 cup dark chocolate chips
This cookie dough is very flexible. You may replace or mix chocolate chips with nuts, raisins, or dried fruits! Dip in melted dark or white chocolate for variety!
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Make delicious Double Chocolate Oatmeal Cookies
Ingredients: 1/2 cup butter (120 g) 1/2 cup cocoa powder (50 g) 1 cup chocolate chips (150 g) 2 eggs 1/3 cup all purpose flour (50 g) 1/4 cup spelt flour (30 g) 2/3 cup brown sugar (135 g) 1/2 teaspoon baking powder 2 teaspoons vanilla extract 1/2 cup rolled oats (50 g)
Method: In a medium bowl combine cocoa powder, all purpose flour, spelt flour and baking powder. Combine butter and brown sugar in a heatproof bowl. Place the bowl over a pan of gently simmering water (double boiler) and mix until the butter is melted. Let the mixture cool for few minutes and transfer it to a large mixing bowl. Add eggs and mix well, until combined. Add vanilla extract and mix shortly, until combined. Gradually add the dry ingredients, mixing gently with a wooden spoon, until absorbed. At the end add the oats and then the chocolate chips. Mix just until distributed in the dough. Cover the bowl with cling film and let the dough chill in the fridge for 30-60 minutes. Preheat oven to 350 degrees F (180 degrees C). Line two large baking tins with parchment paper. Using an ice cream scoop make balls out of the dough and arrange them on the baking paper, not too close one next to another. Bake for 10-12 minutes or until the cookies are just set but still very soft. Let them cool on a wire rack.