Chocolate Oatmeal Cookies
Ingredients
- 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
- 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick-cooking rolled oats
- 1/2 cup chopped nuts
Instructions
- 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.