Chocolate Oat Cookies

While these two recipes are very different, I suspected they would turn out similarly, or at least looking similar. Both recipes are from the Favorite Brand Name Baking cookbook I have used before – every recipe includes a “brand name” ingredient and I think most of these recipes are from the back of those packages. I have included the recipes as written, although most of the time I personally do not think using the brand name is important most of the time. One recipe, Fudgy Oatmeal Butterscotch Cookies (page 86), uses a cake mix as a base and also calls for mini “M&M’s” and butterscotch chips. Instead of either of those, I used chocolate chips and white chocolate chunks. The other recipe, Double Chocolate Oat Cookies (page 113), is made from scratch. This recipe already called for part of the chocolate chips to be stirred into the dough and I also added white chocolate chunks so make the two recipes ever more similar. In addition to looking alike, these also tasted a lot alike. I think the recipe using the cake mix made cookies that were very moist and fudgy. The cookies in the other recipe were dryer, more like how cookies typically are. Below I have included the original recipes from the cookbook.

Fudgy Oatmeal Butterscotch Cookies

1 pkg (18.25 oz) devil’s food cake mix
1 1/2 c. oatmeal, uncooked
3/4 c. butter, melted
2 eggs
1 Tbsp. vegetable oil
1 tsp. vanilla
1 1/4 c. “M&M’s” chocolate mini baking bits
1 c. butterscotch chips

Combine cake mix, oats, butter, eggs, oil and vanilla until well blended. Stir in baking bits and chips. Drop by spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes in preheated 350 degree oven.

Double Chocolate Oat Cookies

12 oz. semisweet chocolate pieces, divided
1/2 c. margarine
1/2 c. sugar
1 egg
1/4 tsp. vanilla
3/4 c. flour
3/4 c. QUAKER Oats, uncooked
1 tsp. baking powder
1/4 tsp. baking soda

Melt 1 c. chocolate pieces in saucepan and set aside. Beat margarine and sugar until fluffy; add melted chocolate, egg and vanilla. Add combined flour, oats, baking powder, and baking soda. Stir in remaining chocolate pieces. Drop by spoonfuls into ungreased cookie sheet. Bake 8-10 minutes in preheated 375 degree oven.

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