Navigation Menu

Double Chocolate Cookies

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.

6 ratings


  • 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

  1. Heat oven to 350°F.
  2. In small saucepan, melt 1 cup chocolate chips over low heat; cool.
  3. 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. 
  4. 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.
  5. Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered.

Variations: Double Chocolate Bar Cookies: Heat oven to 375°F. Press dough evenly onto bottom of greased 13 x 9‑inch baking pan. Bake about 25 minutes or until wooden pick inserted in centre comes out clean. Cool completely in pan; cut into bars. Store tightly covered. 32 BARS.