Double Chocolate Cookies

Double Chocolate Cookies
Mark Mattern, MBA, CEC
Ingredients

2 cups (12 ounces) semi-sweet chocolate chips, divided
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (2 sticks) margarine or butter, softened at room temp, not microwaved
3/4 cup firmly packed brown sugar
1 egg
2 teaspoon vanilla
2 cups Quaker® Oats (quick or old fashioned, uncooked)

Preparation
Heat oven to 350°F.

In small saucepan, melt 1 cup chocolate chips over low heat; cool.

In medium bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat margarine and sugar with electric mixer until creamy. Blend in melted chocolate, egg and vanilla. Gradually add flour mixture; mix well. Stir in oats and remaining 1 cup chocolate morsels. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered.

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