Oatmeal cookies are always the right choice and so is chocolate, so why not combine the two? These delightful chocolate oatmeal cookies are fun to create because you can add additional morsels like chocolate chips, chopped nuts or dried fruit. With HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa as the base ingredient, these oatmeal cookies are full of chocolaty deliciousness and ready for lunch boxes, cookie jars, dessert tables and goodie bags. Have this recipe ready when you’re in the mood for moist, chocolaty cookies packed full of oats!
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 over bake. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Try substituting chocolate or peanut butter chips for the nuts.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Recipe calls for 1/2 cup chopped nuts - pecans have been used for nutrition information. Specific tree nut allergen depends on nuts used.