Marbled Chocolate Chip Cookies (adapted from Quaker Oatmeal)
1 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 tbs vanilla extract
2 cups all-purpose flour (divided half)
1 tsp baking soda
1 tsp salt
1/4 cup cocoa
1 cup quick or old-fashioned oats (divided half)
1 cup semi-sweet chocolate chips (divided half)
1. Combine flour, baking soda, and salt. In a separate bowl, beat butter and brown sugar until creamy. Add eggs and vanilla, mixing well. Add flour mixture and mix well.
2. Divide dough in half. To one half, add cocoa and mix. Stir into each dough 1/2 cup oats and 1/2 cup chocolate chips. Cover and refrigerate for 2 hours.
3. Preheat oven to 180 C. Combine 1 tablespoon of each dough, twisting together to make one cookie. Place 2 inches apart on prepared baking sheets. If dough becomes too warm, refrigerate for a few minutes then resume forming cookies.
4. Bake about 10 minutes or until lighter dough is golden brown. Cool on sheets for 2 minutes. Then, remove cookies to wire racks to cool completely.
1 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 tbs vanilla extract
2 cups all-purpose flour (divided half)
1 tsp baking soda
1 tsp salt
1/4 cup cocoa
1 cup quick or old-fashioned oats (divided half)
1 cup semi-sweet chocolate chips (divided half)
1. Combine flour, baking soda, and salt. In a separate bowl, beat butter and brown sugar until creamy. Add eggs and vanilla, mixing well. Add flour mixture and mix well.
2. Divide dough in half. To one half, add cocoa and mix. Stir into each dough 1/2 cup oats and 1/2 cup chocolate chips. Cover and refrigerate for 2 hours.
3. Preheat oven to 180 C. Combine 1 tablespoon of each dough, twisting together to make one cookie. Place 2 inches apart on prepared baking sheets. If dough becomes too warm, refrigerate for a few minutes then resume forming cookies.
4. Bake about 10 minutes or until lighter dough is golden brown. Cool on sheets for 2 minutes. Then, remove cookies to wire racks to cool completely.
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