Dark Chocolate & Mint Cookies

By Shash

Ingredients

• 2 Cups All-Purpose Flour
• 2/3 Cup HERSHEY SPECIAL DARK Baking Cocoa (Powder)
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup (2 Sticks) Butter or Margarine, Softened
• 2/3 Cup Granulated Sugar
• 2/3 Cup Packed Brown Sugar
• 1 Teaspoon Vanilla Extract
• 2 Large Eggs
• 1-2/3 Cup (10-oz. Pkg) Nestle Toll House Dark Chocolate & Mint Morsels or Regular Chocolate Chips and Andes Mint Chocolate
• 1 Cup Old Fashio Oatmeal (Blend in food processor into fine powder)

Preparation

Step 1

Preheat Oven to 325 degrees

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and oatmeal. Drop by well-rounded tablespoons onto ungreased baking sheets.

Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.