I’m so glad that my amazing Mom (the original chocolate lady) shared this yummy recipe! My entire family loved them! (The last two are hiding in my freezer!)
It is Monday, time to make something for a snack for Bible Study. Flipping through my “cookie” file I find several choices.
Then I check the pantry to see what ingredients are setting on the shelves. I see a bag of milk chocolate/caramel swirl chips and then some oatmeal for a “healthy” balance to the sweet decadence of the chips!
Flavorful! Chocolate! Easy to hold in your hand with a cup of coffee or glass of milk! Decision made!
From Nana Shirley’s Kitchen
1 Cup Butter or Margarine, softened
1 ½ Cups Granulated Sugar
1 Cup Packed Brown Sugar
2 tsp. Vanilla
1 ½ Cups All-Purpose Flour
¾ Cup Unsweetened Cocoa Powder
1 tsp Baking Soda
½ tsp Salt
3 Cups Rolled Oats
12 Oz Chocolate Chips (any flavor)
½ Cup Chopped Nuts (optional)
Heat oven to 350°F. In large mixer bowl, beat butter & sugars until light and fluffy. Blend in eggs & vanilla. Combine flour, cocoa, baking soda & salt; add to butter mixture, mixing well. With spoon, stir in oats, chips & nuts. (Batter will be stiff)
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 11-12 minutes. Cookies will be slightly moist in the center. Do not over bake. Cool 1 minute. Remove from cookie sheet to wire rack. Cool completely. Yield: 4 doz. cookies.
Until next time,