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This batter can be refrigerated for an hour to firm it up before baking. An additional cup of chocolate chips and 1/2 cup chopped of walnuts are also good in this soft and chewy cookie. From the American Profile section of the newpaper submitted by Jolene Hookie of David City, NE.
- Preheat oven to 350°. Lightly grease a cookie sheet.
- Combine sugar and butter in a large bowl. Beat with a mixer at medium speed until fluffy. Stir in egg and vanilla.
- Sift together flour, cocoa, baking soda and salt. Stir into creamed mixture.
- Add oats and chocolate chips. Dough will be very stiff. Add up to 1/4 cup water if needed. Form tablespoon-size balls and place on prepared cookie sheet. Flatten slightly.
- Bake 10 to 12 minutes.