Double-Chocolate Oatmeal Cookies

Fill your cookie jar with a classic drop cookie that's super satisfying. Chocolate lovers will love the two chocolates, and whole-grain seekers will appreciate the natural oats.

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Servings 36

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( 15 ) Ratings

15 Ratings

5 Stars 12%

4 Stars 12%

3 Stars

2 Stars 12%

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ingredients 12
Prep Time 20 min
Total Time 1 hr 30 min

Ingredients

1: cup packed brown sugar

1/2: cup butter or margarine, softened

3/4: cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)

1: egg or 1/4 cup fat-free egg product

1: teaspoon vanilla

1/3: cup unsweetened baking cocoa

2/3: cup all-purpose flour

2/3: cup whole wheat flour

1/2: teaspoon baking soda

1/4: teaspoon salt

3: cups old-fashioned or quick-cooking oats

1/3: cup miniature semisweet chocolate chips or white chocolate chips

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Directions

1 Heat oven to 350ºF. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
2 Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.

EXPERT TIPS

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Expert Tips

Quick-cooking and old-fashioned rolled oats work equally well in this recipe. Quick-cooking oats are simply old-fashioned oats that have been ground to a finer texture. Use the old-fashioned oats if you prefer chewier cookies.