Double Chocolate Cookies
- 2 C. (12 oz.) semi-sweet chocolate chips, divided
- 1 1/4 C. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt (optional)
- 1/2 lb. (2 sticks) margarine or butter, softened
- 3/4 C. firmly packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 2 C. Quaker® Oats, quick or old fashioned, uncooked
Heat oven to 350 degrees. In small saucepan, melt 1 C. chocolate chips over low heat; cool. In medium bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat margarine and sugar with electric mixer until creamy. Blend in melted chocolate, egg and vanilla. Gradually add flour mixture; mix well. Stir in oats and remaining 1 cup chocolate morsels. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered.
Variations: Double Chocolate Bar Cookies: Heat oven to 375 degrees. Press dough evenly onto bottom of greased 13x9-inch baking pan. Bake about 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; cut into bars. Store tightly covered.