Chunky Double Chocolate Cookies

So I have been out of town this past week for work.  Need proof....

Vegas baby!  The land of casinos, drunk people, and XXX rated escort cards thrown everywhere. Really, I was working.  Just made a quick trip to the strip so I could say I have been and grab a magnet for my mom.  Hi Mom!

With it being a really long week (where my flights to and from were both messed up and my luggage didn't show up till 6 hours after me), I wanted to bake something simple this weekend.  So I scoured my cabinets for ingredients and found another recipe in the 500 Cookies, Biscuits, and Bakes cookbook that I could throw together without having to venture to the grocery store.

I have to apologize first.  Apparently, not only wasn't I in the mood to go to the grocery store, I wasn't in the mood to take quality photos this morning either.   Luckily, this is a straight-forward recipe.

What you will need:
1/2 cup of unsalted butter (1 stick), softened
1/2 cup of light brown sugar, packed
1 egg
1 teaspoon of vanilla extract
1 1/4 cups of self-rising flour, sifted
3/4 cup of rolled oats
4 ounces of semi-sweet chocolate
4 ounces of white chocolate

Chop up your chocolate and combine in a small bowl with your rolled oats.  If you don't have bars of chocolate, feel free to use chocolate chips.  I wasn't running out to the grocery store when I have 500 bags of chocolate chips sitting in my cabinets.  Set the bowl aside until you can mix your cookie dough.

Not my best camera work.....but you were warned.

Cream the brown sugar and softened butter in a bowl.  Once that is light and fluffy, add your egg and vanilla.

Pour your sifted flour into your wet ingredients.  Fold the flour in with a heavy spoon until it is completely mixed in.  Pour in the oats and chocolate and combine.  These cookies are going to be on the drier side when it comes to the final product.  But that's just really an excuse to grab a glass of milk to go with them.

Now spoon the cookie dough in small mounds onto a cookie sheet leaving space between your cookies in case they spread while baking. Bake at 375 degrees for 12 to 15 minutes until the edges are golden brown.  Let cool for a few minutes on the sheet until you can transfer them to a cooling rack. I was able to get about 24 cookies out of this recipe.

TIP:  If you have a small oven and can't fit two cookie sheets in at the same time, keep your cookie dough in the fridge until needed.   Keeping the dough cold will slow down the chemical process of the baking powder found in the recipe (which is already in your self-rising flour in this case).  If you keep your dough out and it gets warm, you run the risk of making your cookies taste a little funny after they are baked.

Not bad for rummaging through the cabinets on a lazy Sunday morning, eh?

Chunky Double Chocolate Cookies - Print Recipe