Decadent Cocoa Oatmeal Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered.

Steps:

• Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.

Steps:

• Preheat oven to 350°F.
• In a stand mixer, cream the softened butter, shortening, and Splenda (or sugars).
• When creamy, add eggs, vanilla, and instant coffee granules.
• Mix together baking soda, baking powder, salt, and flours.
• Gradually add flour mixture to mixer.
• Gradually add remaining ingredients until it just comes together.
• Drop batter by tablespoonfuls onto parchment paper or silicone lined baking sheets, about 2 inches apart.
• Flatten dough with a buttered spatula.
• Bake at 350F for about 12 minutes or until golden brown.
• Pull parchment paper with cookies on it onto cooling racks, and allow to cool before storing in an airtight container.