Chocolate Oatmeal Cookies
1 cup (2 sticks) butter or margarine, softened
1-1/2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking rolled oats
1/2 cup chopped nuts
1. Heat oven to 350°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until light and
fluffy; blend in eggs and vanilla. Stir together flour, cocoa, baking soda and
salt; gradually add to butter mixture, mixing well. Stir in oats and nuts.
(Batter will be stiff.) Drop by rounded tablespoonfuls onto ungreased cookie
3. Bake 11 to 12 minutes or until set; cookies will be slightly moist in center.
Do not overbake. Cool 1 minute; remove from cookie sheet to wire rack. Cool
About 4 dozen cookies.