Marbled Chocolate
Chip Oatmeal Cookies
- 1 pound (4 sticks) butter
or margarine, softened
2 cups granulated sugar
1 cup firmly packed brown sugar
4 large eggs
1 tablespoon vanilla extract
4 1/4 cups all-purpose flour, divided use
2 teaspoons baking soda
1 teaspoon salt (optional)
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
2 cups Quaker Oats® (quick or old fashioned, uncooked), divided
use
2 cups (12 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Morsels, divided use
- In large bowl, beat butter
and sugars until creamy. Add eggs and vanilla; beat well. Add
combined 4 cups flour, baking soda and salt; mix well.
- Divide dough evenly between
two bowls. Add cocoa to one bowl and add remaining 1/4 cup flour
to second bowl; mix well. Add 1 cup chocolate morsels and 1 cup
oats to each bowl; mix well. Cover and chill both doughs 2 hours.
- Heat oven to 375°F.
To shape cookies, remove small portion of each dough; keep remainder
refrigerated. Combine 1 tablespoon of each dough, twisting doughs
together to form a single cookie. Place 2 inches apart on ungreased
cookie sheets.
- Bake 10 to 11 minutes
or until light colored dough is golden brown. Cool 2 minutes
on cookie sheets; remove to wire rack. Cool completely. Store
tightly covered.
Makes 4 dozen.
Nutritional Information:
1 cookie: Calories 240, Calories From Fat 100, Total Fat 12g,
Saturated Fat 7g, Cholesterol 25mg, Sodium 170mg, Total Carbohydrates
32g, Dietary Fiber 1g, Protein 3g, Total Sugars 18g.
Recipe provided courtesy
of The Quaker Oat Company.
