When they said "... oatmeal cookies aren't as bad for you..." they didn't know I was going to double the chocolate and make them so good tasting that you'd eat a dozen as they cooled off.

But that's OK, you've been warned.

Wet Ingredients:

1 c Crisco

1 c dark brown sugar

1/2 c granulated sugar

1 egg

1/2 c water

2 tsp vanilla 

Dry Ingredients:

1 1/2 c all purpose flour

1/3 c dark cocoa (dutch process)

1/2 tsp salt

1/2 tsp baking soda

3 c oats (not fast cooking)

12 oz bag chocolate chips

1 c chopped pecans (optional) 

Combine your crisco, brown sugar, white sugar, egg, water and vanilla

Start mixing.  Don't worry if it starts out looking like this.

Eventually it starts to look like this.

Get your flour, cocoa, salt, baking soda and oats together.

Mix them all up.

Add the dry mix in 1/4's to 1/3's being sure to mix well and scrape down the sides each time.

Looking good.

Don't forget to scrape the sides in order to get it all mixed up.

Now, that's some dark chocolate goodness.

Add your nuts...

Stir them in.

Add the chocolate chips.

Stir them in.

Get your handy dandy #40 scoop...

And scoop away...

Mmmmhh... htat looks good.

Load up the cookie sheet and bake at 350F for ~10 minutes.

They don't spread much, so you could probably get a couple more on a pan.

They form some nice round shapes.

Move to a cooling rack.  You'll notice mine is one of those high priced solutions from the back of the cabinet.

Eat them fresh to get that warm fuzzy feeling that comes with OD'ing on chocolate.

Just a note on using some dedicated cookie sheets.  These aren't high dollar, but they are JUST for cookies.  Which helps the clean-up process.  Just check out this pan... I haven't cleaned it yet.

I use some inexpensive Faberware cookie sheets that you can get at Cooking.com (aff)

If you love oatmeal cookies and you love chocolate cookies... then, it's no doubt that you'll love these Chocolate Oatmeal Chocolate Chip Cookies... so try them out and let us know what you think.