A plate of chocolate oatmeal cookies on a rustic wooden table, featuring rich, dark cookies with a chewy texture, made with hearty oats and melted chocolate chips. Some cookies are drizzled with extra chocolate, while others have a sprinkle of sea salt for contrast. A few broken cookies reveal their soft, gooey interior, with scattered oats, chocolate chips, and cookie crumbs adding to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Chocolate Oatmeal Cookies

Portions:4 dozen cookies
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Ingrediënten

  • 1 cup butter or margarine, softened
  • 1½ cups granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups quick-cooking rolled oats
  • ½ cup chopped nuts

Instructies

  • Heat oven to 350°F.
  • Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla.
  • Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well.
  • Stir in oats and nuts. (Batter will be stiff.)
  • Drop by rounded tablespoonfuls onto ungreased cookie sheet.
  • Bake 11 to 12 minutes or until set; cookies will be slightly moist in center.
  • Do not overbake.
  • Cool 1 minute; remove from cookie sheet to wire rack.
  • Cool completely.
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Recipe Category Chocolate / Coockies / Biscuit / Nuts
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