These cookies are a chewy chocolate mouthful. The recipe is simple to follow and can be whipped up quickly to satisfy that chocolate craving (every day occurence for me)!
We are having stormy weather here in CA-lots of rain and wind. We even had thunder and lightning at 6:00 this morning! This happens so rarely here that it brought a smile to my face; made me feel like I was back in MI. Makes for a good day to bake...may even make Ham and Potato Chowder for dinner!
Ingredients: 1 cup butter (2 sticks) butter, 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 (I used 3/4 cup because I like it a bit more chocolatier), 1 teaspoon baking soda, 1/2 teaspoon salt, 3 cups quick-cooking or regular rolled oats, 1/2 cup chopped nuts.
Instructions: Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour, cocoa, baking soda and salt together in bowl, then pour into sifter over wet mixture and combine thoroughly. By hand, stir in oats and nuts (batter will be stiff).
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in preheated 350 degree oven for 10-11 minutes. Cookies should be slightly moist in center and should not be overbaked. Remove from oven and allow to cool on baking sheet for 1 minute before transfering to cooling racks.
Makes about 4 dozen scrumptious snacks.
I found this recipe in a hard-cover small book put out by Hershey's in 1991 called "Hershey's Homemade".