can't stop, won't stop

I can't stop snacking on these cookies! Usually, I'm not much into double chocolate cookies, but these are just too good and I should have doubled the recipe. They are easy to make and twelve cookies the recipe makes just isn't enough. Make them now and send me your gifts of thanks after you've licked off all the crumbs.

double chocolate oatmeal cookies
3/4 c flour
1/4 c cocoa powder
1/2 t baking soda
1/4 t salt
1/2 c butter, softened (or use a vegan margerine to make these cookies fully vegan)
1/2 c sugar
1/2 t vanilla extract
2 T oats (I used quick oats, but slow oats would work just as well)
1/4 c semisweet chocolate chips

1. Preheat oven to 350°F. In a medium bowl, sift together the first 4 ingredients. In a seperate bowl (or use your mixer), beat butter, sugar and vanilla until fluffy and well blended. Slowly add flour mixture until combined. Mix in oats and chocolate chips.

2. On a prepared cookie sheet (I covered mine with silpat), use a tablespoon to drop balls of dough onto the sheet, about 2 inches apart. Slightly flatten tops with fingers.

3. Bake cookies until center is slightly firm , about 14 minutes. Cool on sheet.

* It really is best to let these cookies cool on the sheet because when they are warm they are very crumbly and prone to break in half.