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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups unsalted butter, softened
2 cups sugar
1 cup firmly packed brown sugar
4 eggs
1 tbsp vanilla extract
4 & 1/4 cups flour, divided into 4 cups and 1/4 cup
2 tsp baking soda
1 tsp salt
1/2 cup cocoa
2 cups quick or old-fashioned oats, divided into 1 cup and 1 cup
2 cups semi-sweet chocolate chips, divided into 1 cup and 1 cup
Combine 4 cups flour, baking soda, and salt. In a separate bowl, beat butter, sugar, and brown sugar until creamy. Add eggs and vanilla, mixing well. Add flour mixture and mix well.
Divide dough in half. To one half add cocoa and mix. To the other half add 1/4 cup flour and mix. Stir into each dough 1 cup oats and 1 cup chocolate chips. Cover and refrigerate for 2 hours.
Preheat oven to 375. Combine 1 tbsp of each dough, twisting together to make one cookie. Place 2 inches apart on ungreased baking sheets. If dough becomes too warm, refrigerate for a few minutes then resume forming cookies.
Bake about 10 minutes or until lighter dough is golden brown. Cool on sheets for 2 minutes. Then, remove cookies to wire racks to cool completely. Makes about 4 dozen large cookies.
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MARBLED CHOCOLATE CHIP OATMEAL COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups unsalted butter, softened
2 cups sugar
1 cup firmly packed brown sugar
4 eggs
1 tbsp vanilla extract
4 & 1/4 cups flour, divided into 4 cups and 1/4 cup
2 tsp baking soda
1 tsp salt
1/2 cup cocoa
2 cups quick or old-fashioned oats, divided into 1 cup and 1 cup
2 cups semi-sweet chocolate chips, divided into 1 cup and 1 cup
Combine 4 cups flour, baking soda, and salt. In a separate bowl, beat butter, sugar, and brown sugar until creamy. Add eggs and vanilla, mixing well. Add flour mixture and mix well.
Divide dough in half. To one half add cocoa and mix. To the other half add 1/4 cup flour and mix. Stir into each dough 1 cup oats and 1 cup chocolate chips. Cover and refrigerate for 2 hours.
Preheat oven to 375. Combine 1 tbsp of each dough, twisting together to make one cookie. Place 2 inches apart on ungreased baking sheets. If dough becomes too warm, refrigerate for a few minutes then resume forming cookies.
Bake about 10 minutes or until lighter dough is golden brown. Cool on sheets for 2 minutes. Then, remove cookies to wire racks to cool completely. Makes about 4 dozen large cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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