Double Chocolate Oatmeal Cookies

I love a good original Oatmeal cookie, but when you add chocolate to an American favorite, you just can’t go wrong. And as long as you are going to be adding chocolate once, you might as well add it twice and make it a Double Chocolate Oatmeal Cookie!

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix the salt, baking soda, flour and cocoa until well blended. Set aside dry ingredients.

3. In a large bowl, mix the butter and sugar together until they are creamy.

4. Add egg and beat until well blended.

5. Add milk and vanilla and mix well.

6. Slowly add the dry ingredients, about 1/2 a cup at a time and mix well until all ingredients are blended.

7. Add the Oats, one up at a time, scraping the bowl as you mix.

8. Add semi-sweet chocolate chips, more or less to taste. Continue to scrap the bowl as you mix to get everything well blended.

9. Use a medium sized melon ball scoop, or make rounded teaspoon full scoops of dough and place 1 1/2 to 2 inches apart onto a cookie sheet or baking stone. There is no need to grease either one.

10. Bake for about 12-14 minutes.

11. Cool for a few minutes and remove to a platter.

This recipe will make 4-5 dozen cookies depending on the size.

A variation: Add or subtract up to 1/4 cup of flour to taste. Less flour will make flatter chewier cookies, while this version will make denser cake-like cookies.

These Double Chocolate Oatmeal Cookies are great for chocolate lovers and makes a healthier alternative for children. At this moment, it is the only cookie asked for in my home.