This recipe comes from The Quaker Oats Company, the book I got it from is called The Quaker Oats Treasury of Best Recipes. The people at work like it, especially one lady, who asked for the recipe. She either made it at home, or brought some of mine, because her family, particularly her young son, liked them too. Her son liked them so much, he thought that he'd try to make them himself. So, she came home one evening to find the smell of freshly baked cookies filling her home. But, and you knew there was a but, she soon discovered that the young amateur baker, had used salt instead of the sugar called for in the recipe! And, he ate them anyways! Now, that's how good they are!Really, though, they make a good chocolatey oatmeal cookie, chewy and soft in the center, and dead easy to make.Double Chocolate Oat Cookies
12-ounce package semi-sweet chocolate pieces, divided, about 2 cups
1/2 cup butter, softened
1/2 cup sugar
1/4 tsp vanilla
3/4 cup all-purpose flour
3/4 cup oats
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
Heat oven to 375F. Melt 1 cup chocolate pieces in small saucepan or double boiler; set aside. Beat butter and sugar until fluffy; add melted chocolate, egg and vanilla. Add combined flour, oats, baking powder, salt and baking soda; mix well. Stir in remaining chocolate pieces.
Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 3 dozen.