as we all sit down to watch the saints go marching in, the colts go for a stampede, and some hilarious commercials, i cant help but wonder which will be better: the super bowl, or the super bowl of cookies i have here. i am definitely a football fan, but i have no loyalty nor disdain for either team; i am also definitely a cookie fan, and i do have some loyalty to oatmeal, chocolate and cinnamon.
yesterday my friend shannon posted on her facebook status that she just made the most delicious cookies ever, which of course resulted in me inquiring about what kind they were. she had modified the standard quaker oatmeal vanishing cookie recipe by swapping out cocoa powder for 1/3 of the flour, craisins for raisins, and added chocolate chips. while i do love craisins (i eat them in trail mix on most days), i am not wild about them with chocolate, and a lot of people in my office do not like fruit in their cookies. so… i took that recipe and threw in white chocolate chips in place of the dried fruit. i contemplated leaving the cinnamon out, but then i remembered how good the cinnamon chocolate hazelnut oat bars were–yum!!! while i am glad i left the cinnamon in, it may be a little too much for some people, so adjust to your liking.
these cookies came out wonderfully- not too chewy, not too soft, not too crunchy, not too flat, and not too puffy. the batter looked almost identical to the pudding cookies until i put the oats in, so that may explain why i like these so much. if you liked the pudding cookies and enjoy oatmeal, these are the cookies for you!
Triple Chocolate Oatmeal Cookies Recipe:
1/2 lb (2 sticks) margarine or butter, softened.
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon (this may be too much if you do not like spiced chocolate)
1/2 teaspoon salt
3 cups Quaker Oats
1/2 cup white chocolate chips
1 cup semisweet chocolate chips
Heat oven to 350 degrees
Beat together magarine/butter and sugars until creamy.
Add eggs and vanilla, beat well.
Add combined flour, cocoa powder, baking soda, cinnamon and salt; mix well.
Stir in oats, then chocolate chips, mixing until everything is incorporated, scraping sides of bowl to make sure you get all possible goodness.
Drop by rounded tablespoonful (I use a Pampered Chef scoop) onto ungreased (or parchment paper covered) cookie sheet.
Bake 12 minutes- the cookies will be set, but still moist; Cool 1 minute on cookie sheet; remove to wire rack.
Makes 3-4 dozen, depending on your “tablespoonfuls.” Store in airtight container, if they last that long.
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