A chocolate dough studded with chocolate chips, yummy!

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (190 degrees C).

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  • Cream the together the butter or margarine, white sugar, vanilla, egg and water. Stir in the salt and the cocoa and beat well.

  • Combine the flour and the baking soda. Stir the flour mixture into the creamed mixture. Mix in the chocolate chips and oatmeal. Drop tablespoon sized drops onto an ungreased cookie sheet.

  • Bake at 350 degrees F (190 degrees C) for 12 to 14 minutes.

Nutrition Facts

201 calories; 11.7 g total fat; 27 mg cholesterol; 118 mg sodium. 24.5 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2003
This is a great cookie recipe. The cookies are a little flat but still delicious. I've also added peanut butter chips. Read More
(3)

Most helpful critical review

Rating: 3 stars
11/09/2009
SOmething is off in this recipe...I added 1/2 cup more flour...and 1/4 tsp more baking soda to make the cookies fluffier and that fixed the batter issue but next time I'll also add in more cocoa powder to make it more chocalatey...otherwise not too bad.. BTW if you eliminate the eggs and add milk (for thinness) instead you can make a great chocolate frosting! Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/23/2003
This is a great cookie recipe. The cookies are a little flat but still delicious. I've also added peanut butter chips. Read More
(3)
Rating: 5 stars
07/23/2003
This is a great cookie recipe. The cookies are a little flat but still delicious. I've also added peanut butter chips. Read More
(3)
Rating: 5 stars
09/18/2002
These are awesome. My family always asks me to make these when they know they are coming to visit. We have a "nut" allergy in our family and it is sure nice not to have to worry about it with these cookies. It makes a large batch and freeze well....if they make it to the freezer! Awesome. The recipe WAS on here incorrectly a while back. The measurements were not right. Glad they are correct now....Maragarine is better than butter in this recipe Read More
(2)
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Rating: 3 stars
11/09/2009
SOmething is off in this recipe...I added 1/2 cup more flour...and 1/4 tsp more baking soda to make the cookies fluffier and that fixed the batter issue but next time I'll also add in more cocoa powder to make it more chocalatey...otherwise not too bad.. BTW if you eliminate the eggs and add milk (for thinness) instead you can make a great chocolate frosting! Read More
Rating: 1 stars
08/29/2002
This recipe is obviously incorrect. I think too much butter.The batter was like cake batter (very tasty though) and when baked in the oven ran like water. I added more flour before baking the next batch but it was still no good. Please check and fix! I think they would be good if the ratios were correct. Read More
Rating: 4 stars
08/29/2002
These cookies are really crispy and chocolaty but...they do spread out a lot and you MUST let them set on the cookie sheet after baking for about 5 minutes. I don't know why the water is in the recipe and next time I will leave it out and see of that makes a more traditional cookie. Read More
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