Source: Cookies at the Academy. California Culinary Academy.
Makes 96 servings.
Preparation time: 1 hour
Tips: Recipe makes nearly 100 cookies, so you may freeze some!
Ingredients
Preparation
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon each: salt and baking soda
1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1/4 cup water
3 cups quick-cooking rolled oats
12 ounces semisweet chocolate chips
1. In a bowl stir together flour, cocoa, baking soda, and salt to combine thoroughly; set aside.
2. Preheat oven to 350F degrees. In mixer bowl combine butter and sugars; beat until fluffy and well blended. Beat in egg. Add vanilla extract and mix well.
3. Add flour mixture alternately with the water, mixing until smooth after each addition. Stir in rolled oats, then chocolate chips.
4. Drop by rounded teaspoons, placed about 1.5-inches apart, onto ungreased baking sheets. Bake until almost no indentation remains when tops of cookies are touched lightly ( 10 to 12 minutes). Let stand on baking sheets for 1 to 2 minutes, then remove to wire racks to finish cooling.
NOTES : Cookies can be kept in the freezer for 3 or 4 months. Package cookies in an airtight enclosure of freezer wrap, freezer-weight plastic bags, heavy aluminum foil, or a foil-lined container.
Makes about 8 dozen (2.5-inch) cookies
Double Chocolate-Chip
Oatmeal Cookies
