I made a few sandwich cookies using Warren Brown’s Italian Meringue Buttercream Frosting that I had left over from making the Chocolate Butter Cupcakes.
I hadn’t seen my in-laws in a while. So I decided that for my visit today that I would make cookies for them…well my mother-in-law (My father-in-law is gearing up for surgery and cannot have any). Since she loves oatmeal-raisin cookies, I decided to make them with a twist. I found a recipe for cocoa oatmeal cookies from Allrecipes.com that I thought would be great to try.
My mother-in-law loved them. She just called us a few minutes while munching on them. That means the cookies are a new addition to my recipe book. I will probably make them for Operation Baking Gals this month!
The original recipe yields 4 dozen cookies, but I decided to half it to make 2 dozen. Half of the batch I made, I used to make sandwich cookies using some leftover frosting I had made on Thursday.
Here is the recipe below, yielding 24 cookies:
Cocoa Oatmeal Cookies
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons + 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups rolled oats
- 1/2 cup raisins
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool – store tightly covered.