These gems substitute chocolate and peanut butter flavored chips instead instead of raisins.
48 cookies
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla
- 3 cups quick-cooking rolled oats
- 1 cup semisweet chocolate piece
- 1 cup peanut butter chip
In a medium mixing bowl, combine flour, cocoa powder, baking soda and salt.
Set aside.
In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Add the sugar and beat mixture till combined, scraping sides of bowl occasionally.
Beat in egg, water and vanilla till combined.
Beat in as much of the flour mixture as you can.
Using a wooden spoon, stir in any remaining flour mixture and the rolled oats.
Stir in chocolate pieces and peanut butter pieces.
Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet.
Bake in a 350 oven for 10 to 12 minutes or till the edges are set.
Transfer cookies to a wire rack and cool.
Set aside.
In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Add the sugar and beat mixture till combined, scraping sides of bowl occasionally.
Beat in egg, water and vanilla till combined.
Beat in as much of the flour mixture as you can.
Using a wooden spoon, stir in any remaining flour mixture and the rolled oats.
Stir in chocolate pieces and peanut butter pieces.
Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet.
Bake in a 350 oven for 10 to 12 minutes or till the edges are set.
Transfer cookies to a wire rack and cool.
