Chocolate Oatmeal Cookies
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 144.
These were not what I expected but they are delicious. The chocolate oatmeal cookies I remember were the ones my mother made and the ones in our school cafeteria. They were very moist and chewy. These are very crisp. They should be stored in an airtight container or they can be frozen (thaw before unwrapping) to keep them crisp.
2/3 cup sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 1 TBS. unsweetened coca powder (preferably Dutch process0
2 2/3 oz. (5 1/3 TBS.) sweet butter
1 1/2 tsp. vanilla extract
1 1/4 cups granulated sugar
1 large egg
1/3 cup milk
2 1/2 cups quick-cooking (not instant) oatmeal
Preheat oven to 350 degrees. Line cookie sheets with aluminum foil.
|Sift together the flour, baking powder, salt and cocoa and set aside.|
|Cream the butter in large mixer bowl.|
|Add the vanilla.|
|Add the sugar. Mix well.|
|Add the egg and beat until mixed.|
|On low speed, add half of the dry ingredients.|
|Add the milk. |
|Add the remaining dry ingredients (you will need to scrape the bowl with a plastic spatula to thoroughly mix.|
|Mix in the oatmeal.|
|Use a tablespoon (or slightly larger) scoop to make mounds of dough for each cookie. Place them about 2 inches apart. The cookies will rise and flatten as they bake.|