Double Chocolate Oatmeal Cookies

Name: Double Chocolate Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Yield: 50
Ingredients: 1 cup (250 mL) butter, melted; 1 cup (250 mL) packed brown sugar; 1/2 cup (125 mL) sugar; 2 eggs; 1 tsp (5 mL) vanilla extract; 3 cups (750 mL) Robin Hood® Oats Robin Hood® Quick Oats; 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1/2 cup (125 mL) cocoa powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 1 cup (250 mL) semi-sweet chocolate chips

Prep Time 15 mins

Cook Time 10 mins

Serves 50

Difficulty N/A

Ingredients

1 cup (250 mL) butter, melted
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) sugar
2 eggs
1 tsp (5 mL) vanilla extract
3 cups (750 mL) Robin Hood^® Oats
1 1/2 cups (375 mL) Robin Hood^® Original All Purpose Flour
1/2 cup (125 mL) cocoa powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) semi-sweet chocolate chips

Robin Hood^® Quick Oats

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Step 2:

Beat butter and sugars until combined. Add eggs and vanilla. Beat in remaining ingredients.

Step 3:

Roll 1 tbsp (15 mL) of dough into a ball and place onto prepared baking sheets, about 2” (5 cm) apart.

Step 4:

Bake in preheated oven, 8-10 minutes. Cookies should still be soft to the touch. Let sit on baking sheets for 1-2 minutes until more firm. Transfer to wire cooling rack until cool.