the cookie carnival: Chocolate Brownie Oatmeal Cookies

This month's cookie carnival challenge gave us the yummy Chocolate Brownie Oatmeal cookies.  I kid you not, this is one killer cookie recipe.  It's a good thing I give 90% of my cookies to my mom as I would have been able to eat every single one of them.  Not that my mom is any better, mind you!  She uses the cookies at the place she volunteers... it offers reduced rates for people who have extended medical care (like cancer treatments) or loved ones in the hospital.  

This cookie recipe is from Quaker Oats.  I made no adjustments to the recipe as it didn't need it.  Only thing I didn't do was refrigerate the dough before baking and it all came out fine.

Chocolate Brownie Oatmeal Cookies

     One  8-ounce package cream cheese, softened 

     8  tablespoons (1 stick) margarine or butter, softened 

     1  cup firmly packed brown sugar 

     1/2  cup granulated sugar    

     2  eggs     

     1/2  teaspoon vanilla 

     2  cups (12 ounces) semi-sweet chocolate chips, melted   

     1-1/2  cups all-purpose flour   

     1-1/2  teaspoons baking soda   

     3  cups Quaker® Oats (quick or old fashioned, uncooked) 

     1  cup chopped nuts

     Powdered sugar (optional)

Directions:                                                                                                                                                   In large bowl, beat cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Add oats and nuts; mix well. Cover; chill at least 1 hour.                                                                                                                                       Heat oven to 350°F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheets.     Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.                                                     Sprinkle with powdered sugar, if desired. Store tightly covered.                                                                       Cook’s Notes     To melt chocolate chips, place in 1-quart glass measuring cup or microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.                                       Yield   ABOUT 6 DOZEN