Double Chocolate Cookies

Dinner’s done. The family is together at the table. Plates are empty. Stomachs are full and yet there’s always a little room for something sweet. Chocolate is good but double chocolate is better. Double chocolate is always better.

Ingredients

2 cups (12 ounces) semi-sweet chocolate chips, divided
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 pound (2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
2 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)

How to make it

Heat oven to 350°F.
In small saucepan, melt 1 cup chocolate chips over low heat; cool.
In medium bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat margarine and sugar with electric mixer until creamy.
Blend in melted chocolate, egg and vanilla. Gradually add flour mixture; mix well. Stir in oats and remaining 1 cup chocolate morsels. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered.