Chocolate Oatmeal Cookies

Approximately 48 cookies

Ingredients

1 cup (2 sticks) butter or margarine, softened
1 & 1/2 cups packed brown sugar (light or dark is fine)
1 cup sugar
2 eggs plus one egg yolk
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups quick-cooking rolled oats
1 & 1/2 cups oat flour
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon baking powder
1cup chocolate chips

Instructions

1. Beat butter and sugars in large bowl until light and fluffy. Blend in eggs, egg yolk and vanilla.

2. In a separate bowl, Stir together oat flour, oats, cocoa, baking powder and salt; gradually add to butter mixture, mixing well. Stir in chocolate chips.

3. Chill dough covered (I wrap mine tightly in plastic wrap) in your refrigerator for 12-24 hours.

4. When ready to bake, remove dough from fridge to sit at room temperature while oven preheats to 350 degrees F.

5. Using hands, shape dough into balls slightly smaller than a golf ball. Place on an ungreased cookie sheet, about 2" apart.

6. Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. Do not overbake. Cool 10 minutes then remove from cookie sheet to wire rack.

7. Cool completely. Makes about 48 cookies. Store covered.