#57. Elaine Blass's Chocolate Chip Cookies

For my last cookie recipe, I decided to come full circle and honor the person who taught me how to make cookies in the first place and the cookie recipe that launched my fascination with round baked goods.

Ingredients

• 1 cup (2 sticks) butter, softened

• 1 cup brown sugar

• 1/4 cup white sugar

• 2 eggs

• 2 tsp vanilla extract

• 2 1/4 cups flour

• 1 tsp baking soda

• 2 cups semi-sweet chocolate chips, preferably Toll House

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. In a large bowl, cream butter, browner sugar, and white sugar using a hand-held mixer.

3. Add in eggs, then vanilla extract. Set aside.

4. In a separate bowl, combine flour and baking soda.

5. Gradually beat in dry ingredient mixture into wet ingredients.

6. Using a spatula, add in chocolate chips.

7. Form dough into spheres roughly 1 inch in diameter. Line evenly spaced on sheets.

8. Bake for until just brown on top and mushy on inside.

9. Remember to save beaters with extra dough to lick alongside cookies.

#51. Pillsbury Baking Blitz, Part V: White Chocolate Snowflakes

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Part V: White Chocolate Snowflakes

Ingredients

• 1 16-ounce roll of Pillsbury sugar cookie dough

• 1/4 cup flour

• White melting chocolate

• Blue sprinkles

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. In a large bowl, knead cookie dough with flour.

3. On a floured surface, roll out dough.

4. Using a snowflake cookie cutter…well, if you don’t know how to use a cookie cutter, you probably shouldn’t be using an oven.

5. Line snowflake cookies 1 inch apart on sheets. Bake for 8-11 minutes until just brown around the edges.

6. Cool completely.

7. Place your melting chocolate (you can use wafers but I prefer bars) in a microwave-safe bowl. Melt the chocolate in the microwaves in 30-second intervals and remove when chocolate is just transitioning from solid to liquid form. Stir vigorously.

8. Dip top half of snowflake cookie into chocolate. Dust immediately with sprinkles.

9. Cool until chocolate hardens.

#50. Pillsbury Baking Blitz, Part IV: Triple Delight Peanut Butter Cookies

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Thank you, sir, for your passionate pursuit of all things peanut!!

If you have a nut allergy, you should probably stop reading now.

These cookies boast a trifecta of peanut butter flavors, starting with the mild nuttiness of the dough, then to the creamy, sweet butter ball nestled inside, and ending with the chunky bits of PB cup on the exterior.

Part IV: Triple Delight Peanut Butter Cookies

Ingredients

• 1/2 cup chopped peanut butter cups (and leftover chocolate candies)

• 1/4 cup granulated sugar

• 1/2 chunky peanut butter

• 1/2 cup powdered sugar

• 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies, well chilled

Peanut butter wrapped in peanut butter….whoa.

Directions

1. Heat oven to 375°F. Line two cookie sheets with parchment paper. In small bowl, mix chopped candies and granulated sugar. Set aside.

2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

4. Roll each covered ball in candy mixture; gently pat mixture completely onto balls.

5. Place balls approximately 1 inch apart on cookie sheets.

6. Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Look left to see peanut ball inside!

#49. Pillsbury Baking Blitz, Part III: Marshmallow M&M Gingerbread Mounds

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Part III: Marshmallow M&M Gingerbread Mounds

I love these cookies for the balance of bold spice (nutmeg, ginger, cinnamon) and heady semi-sweet chocolate. Fluff is the perfect adherent for the M&Ms because it seriously sticky and superficially sweet, so the cookies aren’t cloying.

Ingredients

• 1 roll (30 oz) Pillsbury refrigerated gingerbread cookies

• 1 jar marshmallow fluff

• Green and red M&Ms

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Using a sharp knife, cut vertical slides approximately 1/4 inch thick from dough log.

3. Form each slice into even sphere.

4. Space evenly apart on cookie sheets and bake 10-12 minutes, until just set.

5. Cool completely. Glaze with marshmallow fluff and decorate with M&Ms.

#42. Chocolate-Dipped Sugar Wafers

Tis the season for freezing temperatures and melting chocolate! I am a fan of pretty much chocolate-dipped anything; a solid cocoa coating can do wonders to enhance plain pretzels, and of course, cookies.

The hardest aspect of this recipe is melting the chocolate in a perfectly dry bowl. A single drop of water left over from the dishwasher can (I kid you not) cause your chocolate to ‘seize’ and become totally worthless.

Directions

1. First, make the wafers, and allow them to cool completely.

2. Line two baking sheets (not the ones you used for the cookies, duh) with wax paper.

3. Place your melting chocolate (you can use wafers but I prefer bars) in a microwave-safe bowl. Melt the chocolate in the microwaves in 30-second intervals and remove when chocolate is just transitioning from solid to liquid form. Stir vigorously.

4. Dip wafers halfway into chocolate. Leave plain or sprinkle with additional chopped candy bars. Set on baking sheets to allow chocolate to re-harden.

#39. Avocado Candy Bar Cookies

Yes, you read correctly. These cookies have a split personality: wholesome for their use of healthful avocado fats (instead harmful animal ones from butter) YET chock full o’ chunks of candy bars.

Does the latter vice cancel out the former virtue? I think not.

The plant lipids take the suppleness of these cookies to eleven and only contribute the mildest of botanical flavor.

Ingredients

• 1 ripe mashed avocado, finely mashed

• 1/2 cup brown sugar

• 1 egg

• 1 tsp vanilla extract

• 1 1/4 cup flour

• 1/2 tsp baking soda

• 1 cup chocolate candy bars and M&Ms, chopped
  

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Combine avocado, sugar, egg, and vanilla extract in large mixing bowl. Set aside.

3. In separate smaller bowl, whisk together flour and baking soda.

4. Gradually incorporate dry ingredient mixture into wet ingredients.

5. Fold in candy bar chunks.

6. Using a spoon, place golfball-size scoops evenly spaced on baking sheets.

7. Bake 8-10 minutes until just set.

#38. Chocolate-Covered Halloween Sandwich Cookies

This blog post not sponsored by Nabisco.

I’m old enough to remember a time in which the only “limited edition” Oreos available were those that emerged in mid-September double-stuffed with orange (in color never in flavor) creme.

Orange is my favorite hue and Halloween, my favorite holiday. How could I not lust after these heavily processed yet insanely delicious cookies?

Each year I purchase a family-size package (hey, I have a husband and two cats—that counts as a clan) and nosh all month long. This year, I put aside a few cookies to make some chocolate-covered cookie sammies. Hey, not every recipe has to involve a lot of heavy-lifting.

Ingredients

• Halloween Oreos (or generic Halloween-theme chocolate cookie sandwiches if you have no soul)

• Melting chocolate (chocolate chips or bar)

• Halloween sprinkles

Directions

1. Line two cookie sheets with wax paper.

2. Melt chocolate in microwave-safe bowl in 30-second intervals. Make sure bowl is absolutely devoid of any water or else chocolate will ‘seize up’ and fail to melt smoothly.

3. Dunk Halloween Oreos one by one in melted chocolate and place on wax paper.

4. Decorate immediately with theme sprinkles.

5. Cool in fridge until chocolate is hardened.

#34. Mocha Crunchy Espresso M&Ms Brookies

Guys, guys, guys!!! IT’S THE MOST WONDERFUL TIME OF THE YEAR!

I’m talking about Halloween, my favorite season. Because it’s not just a “holiday” as in a singular 24-hour celebration but rather a month-long festival.

[I would seriously be this excited even if I hadn’t eaten several coffee-infused baked goods.]

I could and probably should write a book on why I so adore Halloween. However, since brevity is the soul of wit, I will simply say any occasion that sanctions pumpkins, the color orange, and the copious consumption of candy deserves my love.

In the spirit of Halloween (get ready, that’s the first of many puns), I’m baking as much as possible with candy for the next 30 days.

Some recent stress led to less-than-restful slumber the last few nights, so to ensure the pep in my step, I decided to supplement my liquid caffeine intake with some edibles in the form of these brookies.* Using brownie mix to make the dough is a cookie hack I had also been wanting to try for a while, and fortunately, it was not a #pinterestfail.

Ingredients

• 1 19.8 oz brownie mix

• 1/3 cup flour

• 2 Tablespoons ground coffee

• 2 eggs

• 3 Tablespoons water

• 2 cups Crunchy Espresso M&Ms

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Line two baking sheets with parchment paper.

3. In a large bowl, combine brownie mix, flour, and ground coffee. Set aside.

4. In a smaller bowl, beat eggs with water.

5. Gradually add dry mixture to wet ingredients.

6. When thick batter has formed, stir in M&Ms.

7. Chill dough in fridge for 20 minutes.

8. Use an ice cream scoop to form dough spheres the size of golf balls.

9. Place spheres on baking sheets approximately 1.5 inches apart.

10. Bake for 15-18 minutes.

*Betty and I disagree with regards to what constitutes a brookie. I think the composition should reflect the portmanteau and be a true hybrid, not just an unblended part-cookie, part-brownie confection.

#32. Raspberry Chocolate Chip Sugar Cookies

I have this thing about fruit in desserts.

Empirical experience (i.e., a lifetime of eating and enjoying pies and tarts) has shown me that apples, strawberries, peaches, etc., etc., can form the basis of absolutely terrific desserts.

For some reason, however, the healthfulness of fruit leads me to have an irrational hang-up about its ability to bring a confection to the next level.  

But that's exactly what the addition of fresh raspberries did to a standard sugar cookie.  Their slight tartness was well-matched by the tang of the cream cheese (the key, btw, to an exceptionally moist cookie). Furthermore, the berries' innocent botanical sweetness was also a lovely contrast to the headier sugary notes of the chocolate chips. 

Serve with chilled milk during an early evening picnic or hot Earl Grey tea if consuming them in the comfort of your highly air-conditioned home.

Ingredients

• 3 cups all-purpose flour 

• 1 and 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup room temperature unsalted butter

• 2 ounces room temperature cream cheese

• 1 cup  granulated sugar

• 1 large egg, at room temperature

• 2 tsp pure vanilla extract

• 1 cup fresh raspberries

• 1 cup milk chocolate chips

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, and salt. Set aside.

3. In a mixer bowl, cream butter, cream cheese, and sugar using an electric mixer.

4. Add in egg and vanilla extract until thoroughly combined.

5. Gradually (a good rule of thumb is 1/4 cup at a time) beat in dry ingredient mixture.

6. Add in raspberries and chocolate chips using a spatula.

7. Place golf-ball size scoops on baking sheets about 1.5 inches apart.

8. Bake for 12 minutes or until edges are brown but middle are moist.

#26. Golden Kiss Surprises

Guys, I PROMISE more exciting recipes are coming but I need to make at least a small dent in my insane supply of Hershey's Kisses. In addition to the gigundo jar (a picture of which I included in my last post), I also have these puppies.

Sadly, the wrapper does not reflect any sort of wonderful mottled chocolate because then I would use them front and center in some sort of PRIDE treat. Instead, I will hide them in "surprise" cookies with some exterior gilding for flair. 

Ingredients

• 1 cup butter (softened)

• 1/2 cup white sugar

• 1 tsp vanilla extract

• 2 1/4 cups white flour

• 1/2 teaspoon baking soda

• 1 twelve-ounce bag of Hershey Kisses 

• 1 jar gold sprinkles (5 oz or so)

Directions

1. Using a hand-held mixer, cream butter, sugar, and vanilla until smooth.

2. In a separate bowl, combine flour and baking soda thoroughly.

3. Add dry goods mixtures gradually to wet ingredients, beating on medium speed until thoroughly combined.  (If your mixture seems too dry/granulated, ditch the beaters and use your hands to massage butter into mixture to form soft dough.)

4. Refrigerate dough at least 2 hours.

5. Preheat oven to 400 degree Fahrenheit. Remove dough from fridge and shape around unwrapped (duh) Kisses to form spheres.

6. Roll liberally in gold sprinkles.

7. Bake on cookie sheets lined with parchment paper approximately 10-12 minutes.

8. Consume while listening to Bruno Mars.

#20. Barbara Bush's Chocolate Chip Cookies

Growing up in a very liberal family of card-carrying Democrats, I wasn't, to say the least, conditioned to develop an adulation of the Bush clan and its matriarch Barbara Bush. But as is so often the case, I read a great deal about her after her recent passing and found much to admire with regards to her life-long dedication to childhood education and literacy. 

By making these cookies, I am not tacitly endorsing every damn thing she (or her husband) did or said. She wasn't perfect. But these cookies come close.

Many thanks to my dear friend, Alicia Dietrich for sending me the recipe.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 cup firmly packed light brown sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 2 cups quick-cooking oats (not instant)

• 1 (12 ounces) bag semisweet chocolate chips, preferably Valrhona

Directions

1. Heat oven to 350 degrees F. Sift together flour, baking soda, and salt onto waxed paper. Set aside.

2. Beat together butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until fluffy. Stir in flour mixture until well blended. Stir in oats and chocolate chips.

3. Drop batter by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.

4. Bake at 350 degrees for 10 minutes or until lightly browned. Transfer cookies to wire rack to cool.

#13. Chocolate Mint Sandwich Cookies

St. Patrick's Day is fast approaching and as a woman of second-generation Irish descent it is my cultural duty to consume as many green things as possible in the days approaching March 17th. Tinging cookies simply with some food coloring is a cheap trick, but one, I think, made more forgivable if the the source of the flavor of your baked goods is naturally green.  Like mint!

This is why I give zero fucks about coaxing an emerald hue out of the frosting for these cookies via a few drops of McCormick food coloring. 

And for all the omadhauns who will cry foul at this post for its lack of 'authenticity' when it comes to a 'real' Irish cookie, look for my #14 post.

Ingredients (Cookies)

• 1 cup  flour

• 1/4 cup baking cocoa

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup butter, softened

• 1/2 cup packed light brown sugar

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

Ingredients (Frosting)

• 4 cups powdered sugar

• 1/2 cup butter, softened

• 1/8 tsp salt

• 1 tsp mint extract

• 4 tbs milk

Save some for the sandwiches!!

Directions

1. Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Combine flour, cocoa, baking soda, and salt in medium bowl. Set aside

3. In a separate (larger bowl), cream butter, brown sugar, and granulated sugar with hand-held mixer. Add egg and vanilla extract until thoroughly combined.

4. Gradually add dry ingredient mixture until thoroughly incorporated.

5. Drop equal-size scoops of dough evenly apart on sheets. Using an ice cream scoop really helps! Place in oven and bake approximately 17 minutes until surface is a bit wrinkly and cookies are only slightly soft to touch.

6. Transfer cookies from sheets to cooling racks. Cool thoroughly. If not, you will be very sorry.

7. In a medium bowl, beat 2 cups of powdered sugar with butter until creamy. Add salt and mint extract until thoroughly combined.

8. Add remaining (2 cups) of powdered sugar and milk, mixing well.

9. When your cookies have cooled sufficiently, place approximately 1 tablespoon of frosting on underside of one cookie. Top with another cookie. It's really not that hard.

10. Repeat for as many cookie sandwiches you desire. Consume any excess frosting as a 'snack' to tide you over before a cheeseburger dinner.

#10. Bridey's Quintuple-ish Chocolate Cookies

When I kid, I often gave up chocolate for Lent. GOD I WAS SO STUPID. While I'm not a chocoholic, I love it enough such that depriving myself of all cocoa products for 40 (or more, depending on if you cheat on Sundays) days was not good for my soul. Or for my friends and family who bore the brunt of my crabbiness.  This cookie uses five different forms of chocolate I happened to have on hand but you can easily swap out the listed varieties for others. Key, however, is including different types with varying cocoa content...and that can even mean zero, as in the case of the Hershey GOLD bar, hah!! But I forgive it for not being a 'real' chocolate bar because it has chocolate's good friend, the pretzel.

Ingredients

• 1 1/4 cup flour

• 1/2 tsp baking soda

• 1/4 cup cocoa

• 1 pinch salt

• 1/4 cup butter (softened)

• 1 cup sugar

• 1 egg

• 1 tsp vanilla extract

• 1 cup semi-sweet chocolate chips

• 2 Golden Hershey Bars (broken into pieces)

• 1/2 cup chopped dark chocolate

• Melting chocolate for dipping (as much as you want)

Save some batter for the cookies...

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Line one cookie sheet with parchment paper (for baking); line one more (for drying).

3. In a medium-sized bowl, combine flour, baking soda, salt, and cocoa thoroughly. Set aside.

4. In a large bowl, blend butter, sugar, egg, and vanilla using a hand-held mixer on medium speed.

5. Gradually add mixture of dry ingredients to wet, beating to combine thoroughly.

6. With no ceremony or pretension, dump chocolate chips, shattered GOLD bars, and chopped dark chocolate into batter. Stir vigorously with a spatula.

7. Bake at 350 degrees for 10-12 minutes, depending on how chewy you like your cookies.

8. Cool cookies completely, and I mean completely. Shove the baking tray in the freezer if you get too impatient.

9. Place a few large hunks of melting chocolate in a bowl devoid of even the smallest drop of water or moisture (any will cause the chocolate to 'seize'). Melt slowly in 30-second intervals using the low setting in the microwave. 

10. Immediately dip entire cookie into bowl, coating all surfaces. Place on second baking sheet and garnish with sprinkles. Cool completely.

11. Repeat steps 9 and 10 as necessary depending on how many cookies your dough yielded. Hint: there should be at least three. If not, I suspect you ate way too much batter.

#6. Peanut Butter S'Mores Cookies

As promised in my previous recipe post for Peanut Butter Blossoms, I am using one roll of Pillsbury peanut butter cookie dough to churn out three different types of cookies. #aimhigh And because it's Fat Tuesday, I think something decadent is appropriate.

Herbes de S'Mores

If peanut butter cookies weren't by themselves sufficiently rich, let's move farther toward the cloying end of the spectrum by adding what I call to call herbes de s'mores, i.e., chocolate, marshmallows, and graham crackers.

Ingredients

• 1/3  roll Pillsbury™ refrigerated peanut butter cookie dough

• 3/4 cup semi-sweet chocolate chips

• 3/4 cup mini marshmallows

• 1/2 cup (or so) graham cracker crumbs

Directions

1. Preheat oven to 350°F.

2. Using a spatula, combine dough with chocolate chips and marshmallows.

3. Shape dough into 1-inch balls. Roll in graham cracker crumbs.

4. On ungreased cookie sheets lined with parchment paper, place balls 2 inches apart.

5. Bake 9-13 minutes until golden brown.

Consume while still warm with a cold glass of milk adjacent. 

#5. Pillsbury's Peanut Butter Blossoms

Guys, I have this thing about the Dough Boy. The Pillsbury Dough Boy, that is, not a specific member of the U.S. military forces who served in the Spanish-American War. His endearing giggle and various charming facial expressions can easily persuade me to buy any Pillsbury product, no matter how unnecessary. I am especially susceptible to purchasing anything with a package that features him sporting a terribly cute costume. Although I am loathe to admit blind adulation for any corporation, even one historically devoted to baking, I make an exception for Pillsbury and its native son, the Dough Boy. 

So, Pillsbury cookie recipes that use Pillsbury products are going to be a part of Year of the Cookie. Brace yourself, if necessary, and please check your snobbery upon clicking your mouse. I bought a ginormous roll of discounted Pillsbury peanut butter cookie dough and plan to use it to make at three different types of cookies in the spirit of diversity and versatility.  Peanut Butter Blossoms are a Pillsbury classic and remain one of their most popular cookie recipes of all time. Via its credited inclusion of Hershey's Kisses, this recipe also represents a collaboration between two of my favorite companies.  A most profitable one, I'm sure, that required thousands of dollars in attorney fees. 

*Note: the slightly edited recipe represented below is for full batch. In practice, I scaled it down by about 2/3 because I am using only part of the roll.

Ingredients

• 1  roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookie dough

• 3 Tbs sugar

• 36 Hershey's® Kisses® Brand milk chocolates, unwrapped

Directions

1. Preheat oven to 350°F. Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets lined with parchment paper, place balls 2 inches apart.

2. Bake 9-14 minutes until golden brown.

3. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.

Tip: Store Hershey's Kisses in freezer prior to incorporation in order to ensure they don't melt immediately all over cookie. 

#2. Hershey's Chocolate Chip Oatmeal Cookies

When I posted on facebook requesting ideas of how to use my three-pound Hershey Bar, many people assumed I had received it as a gift. Because who in their right mind would purchase such a monstrosity? 

THIS GIRL!!!

Also save your breath if you're inclined to educate me on how inferior Hershey's chocolate is to every other type in the universe. I know there is better chocolate out there, but I was raised on Hershey's and it will always taste delicious to me.

I decided to incorporate a few blocks of these massive cocoa brick in a slightly tweaked recipe from my Hershey's Homemade cookbook, which I have had for over two decades. The pages are almost all stuck together due to my double-checking ingredient amounts with mid-baking sticky fingers. I will never get rid of it.

The oats in these cookies are more for texture than for taste, since the presence of cocoa powder, chocolate chips, and chocolate chunks leave little room for anything but chocolate flavor. And that's just fine.

Tip: Do not overbake these cookies. Gooeyness is essential to appreciating the intense pockets of chocolate.

Ingredients

• 1-1/2 cups granulated sugar

• 1 cup butter or margarine (2 sticks) , softened

• 1 teaspoon baking soda

• 2 eggs

• 2 teaspoons vanilla extract

• 1 cup light brown sugar packed

• 1-1/2 cups all-purpose flour

• 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

• 1/2 cup chunks chopped from the World's Largest Hershey Bar

• 1/2 cup miniature chocolate chips

• 1/2 teaspoon salt

• 3 cups quick-cooking rolled oats

DIRECTIONS

1. Preheat 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, chocolate chips, and chocolate chunks. Drop by rounded tablespoonfuls onto a baking sheet lined with parchment paper.

3. Bake 11 to 13 minutes. 

Make sure you have cold milk on hand.