1/2 cup butter or margarine softened
Combine the flour, cocoa, baking powder and baking soda then stir into the creamed mixture with oats, chocolate chips, raisins, and nuts.
I used the cookie scoop to drop scoopful of dough 2 inches apart. This stainless steel, large cookie scoop has a wonderful soft grip that absorbs pressure, and allows us to easily place an even amount of dough when we are baking cookies.
I used the silicone coated non-stick baking mat from Danesco that measures 16.5"x 11.75". I think it is the perfect baking mat to use when we are making cookies. This mat can with hold up to 600F. I like that it is easy to clean by hand or in the dishwasher. We can use this mat in the oven and microwave.
Bake in a 375 F preheated oven for about 10 to 12 minutes until lightly browned around the edges. Remove and leave it on a wire rack to cool.
The Good Grip oven thermometer is a handy tool to have. I like that it has a frosted glass that lets us see the large numbers easily. The stainless steel, thermometer has a non-slip soft grip. It has to be placed in a cold oven, closer to the food for it to show the accurate temperature. There is a clip that allows us to attach the thermometer by hanging it up or keeping it standing upright on the oven rack. I like that it has both Fahrenheit and Celsius.
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