Marbled Chocolate Chip Oatmeal Cookies

April 25, 2003

* Exported from MasterCook *

Serving Size : 12 Preparation Time :0:00

Categories : *To Be Posted Cookies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter or margarine (2 sticks) -- softened

1 cup sugar

1/2 cup brown sugar -- firmly packed

2 eggs

1 1/2 teaspoons vanilla extract

2 cups plus 2 tablespoons all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup baking cocoa

1 cup oats (quick or old-fashioned, uncooked) -- divided

1 cup semisweet chocolate chips -- divided

In a large bowl, beat the butter and sugars until creamy. Add the eggs and

vanilla and beat well.

In a separate bowl, combine 2 cups flour, the baking soda, and the salt,

mixing well. Stir the dry mixture into the batter.

Divide the dough evenly between 2 bowls. Mix the baking cocoa into one

batch and the remaining 2 tablespoons flour into the other. Stir 1/2 cup of

oats and 1/2 cup chips into each batch, then cover and chill both doughs 2

hours or overnight.

Heat the oven to 375º. To shape the cookies, combine 1 tablespoon of each

dough into a golf ball-size ball, twisting or smooshing the doughs together

(a great step for kids). Place the balls 2 inches apart on an ungreased

cookie sheet and bake 10-11 minutes or until the light-colored dough is

golden brown.

Allow the cookies to cool 2 minutes on cookie sheet, then transfer them to

wire racks to cool completely. Store leftovers in a tightly covered

container. Makes about 2 dozen.

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NOTES : This was printed in Family Fun Magazine Dec/Jan 2003. January is

Oatmeal month.

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