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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double-Chocolate Oatmeal Cookies Recipe

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This recipe for Double-Chocolate Oatmeal Cookies is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. packed brown sugar
1/2 c. margarine or butter, softened
3/4 c. creamy vanilla yogurt (from 2-lb container)
1 egg
1 tsp. vanilla
1/3 c. unsweetened baking cocoa
2/3 c. all-purpose flour
2/3 c. whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
3 c. old-fashioned or quick-cooking oats
1/3 c. miniature semisweet or white chocolate chips
Directions:
Directions:
1. Heat oven to 350ºF. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet.

2. Bake 11-13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.
Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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