Chocolate Oat Cookies



Prep: 10 min, Cook: 10 min.

* 3/4 lb. semisweet chocolate chips

* 1/2 cup unsalted butter, softened

* 1/2 cup sugar

* 1 egg

* 1/4 tsp. vanilla extract

* 3/4 cup all purpose flour

* 3/4 cup quick or old fashioned oats, uncooked

* 1 tsp. baking powder

* 1/4 tsp. baking soda

* 1/4 tsp. salt (optional)

Preheat oven to 375 degrees F. Melt 1 cup chocolate chips in a saucepan over low heat and set aside. Beat butter and sugar in a bowl until fluffy. Add melted chocolate, egg and vanilla. Combine remaining ingredients in another bowl. Stir in chocolate mixture and remaining chocolate chips. Place rounded tablespoonfuls on an ungreased cookie sheet and bake 8-10 minutes. Cool 1 minute on cookie sheet before removing to a wire rack.

If you wish to freeze dessert: Cool quickly to retain freshness. (Dairy and egg based dishes should cool in refrigerator.) Place the amounts you will use at one time in freezer-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place dessert where you wish in the freezer. Freeze up to 2 months. Thaw completely at room temperature before unwrapping.

Must-Have Recipe For Southern Chocolate Cobbler:

Ever heard of a recipe for Southern chocolate cobbler? You'll be very, very glad you did. True chocoholics strive to experience chocolate in all its forms and this is one not to be missed!

Chocolate Cobbler

1 cup self-rising flour

1/2 cup sugar

2 tablespoons baking cocoa, plus

1/4 cup baking cocoa, divided

1/2 cup milk

3 tablespoons vegetable oil

1 cup packed brown sugar

1 3/4 cups hot water

vanilla ice cream (optional)

6-8 servings

1 hour 10 mins prep

1. In a bowl, combine the flour, sugar and 2 Tbsp cocoa.

2. Stir in milk and oil until smooth.

3. Pour into a greased 6 inch square baking pan.

4. Combine the brown sugar and remaining cocoa; sprinkle over batter.

5. Pour hot water over top.

6. Do not stir.

7. Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched Serve warm with ice cream if desired.

8. Serves 6-8.

Egg Sauce:

Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at a time, one cupful of powdered sugar. When smooth and light, add one teaspoonful of vanilla and the yolks of two eggs.

Beat the mixture a little longer; then stir in one cupful of whipped cream or three tablespoonfuls of milk. Serve at once.