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| 12 x ca. 30 g | Semisweet chocolate pieces divided |
| 1 Tasse | butter or margarine, softened |
| 3/4 Tasse | brown sugar firmly packed |
| 1 | egg |
| 1 Teelöffel | vanilla |
| 1 1/4 Tasse | all-purpose flour |
| 2 Teelöffel | baking powder |
| 1/4 Teelöffel | Baking soda |
| 1/4 Teelöffel | Salt optional |
| 2 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
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Heat oven to 350 F. In small saucepan, melt half the chocolate pieces (1 cup) over low heat; cool. Beat margarine and sugar until creamy.
Blend in melted chocolate, egg and vanilla. Gradually add combined dry ingredients except oats; mix well. Stir in oats and remaining 1 cup chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered.
Nutrition Information (1 cookie): * Calories 120
* Fat 7g
* Sodium 85mg
* Dietary Fiber 0g
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 center comes out clean. Cool completely; cut into bars. Store tightly covered. (32 bars)
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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