I don’t like oatmeal cookies.
Maybe it’s because of the raisins.
Sometimes they’ve tricked me into thinking they were chocolate chips from afar.
Huge letdown, if you ask me.
So, I guess if they were oatmeal cookies with chocolate chips, they would be ok.
But I found something even better– a recipe for these chocolate oatmeal cookies.
And guess what? I added chocolate chips, just to annoy the raisins in the world. 🙂
Everyone loved them—even me!!
You actually can’t even tell they’re oatmeal cookies.
They are very chocolatey– and so chewy in the middle.
I got really good feedback for these, but the best was my 9-year-old’s.
I asked him what he thought and he replied, “They’re like… you need to make them 500 more times.”
Well, that sounds like he really liked them!
And it sounds exhausting.
So I probably won’t be making them 500 more times…
But I will definitely make them again!!
Chocolate Oatmeal Cookies with Chocolate Chips (adapted from Hershey’s Kitchens)
- 1 cup (2 sticks) butter or margarine, softened
- 1-1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup chocolate chips
Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy.
Blend in eggs and vanilla.
Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well.
Stir in oats and chocolate chips. (Batter will be stiff.)
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake at 350°F for 10 minutes or until set; cookies will be slightly moist in center. Do not overbake.
Cool 1 minute; remove from cookie sheet to wire rack.
(This recipe makes a lot of cookies. I actually halved it when I made mine, and it worked out well.)