Double Chocolate Oatmeal Cookie |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I always loved the cinnamon & clove in my mom's chocolate zucchini cake. I decided to make an oatmeal cookie which included these. Ingredients:
1/2 cup margarine |
1/2 cup shortening |
1 cup brown sugar |
1 cup white sugar |
2 eggs |
2 tablespoons milk |
1 1/2 teaspoons vanilla extract |
1 cup all-purpose flour |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking soda, salt, cinnamon & cloves;.
2. Set aside.
3. In a large bowl, cream together the margarine, shortening, brown sugar and white sugar. Beat in the egg, vanilla & milk. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips.
4. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
5. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.
6. Allow cookies to cool on baking sheet for 5 minutes before removing to a.
7. wire rack to cool completely.
8. Or bake in large bar pan for 18 minutes.
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