Double Chocolate Oatmeal Cookies

Yield: 5 ½ dozen small cookies (2 inches)

Oven temperataure:350 degrees

1 ½ cups granulated sugar
2 Tablespoons brown sugar
1 cup butter, room temperature
1 egg, room temperature
1 teaspoon vanilla
¼ cup water
1 ¼ cups all-purpose flour (white whole wheat can be substituted for part)
½ cup cocoa
½ teaspoon baking soda
½ teaspoon salt
3 cups oats (not instant)
1 (12 ounce) package of mini-sized semi-sweet chocolate chips (use regular-sized chocolate chips if making larger-sized cookies)
Optional:  1 cup finely chopped candied ginger; and/or 1 cup chopped pecans, almonds or walnuts

Mix together the first 6 ingredients (2 sugars, butter, egg, vanilla, water).  Stir together the flour, cocoa, baking soda and salt.  Stir into the butter mixture.  Stir in the oats and any optional ingredients.  Batter will be stiff.  Drop by heaping teaspoonful onto parchment paper or Silpat covered cookie sheets.  For even 2 inch round cookies, roll into a ¾-1inch ball with Pam sprayed hands.  Press slightly to 1/3 in. with flat bottom of a glass sprayed with Pam to make an even thickness.  Bake 2 inch cookies about 9-10 minutes.  They will still be soft when done, but not “liquid.” It’s a good idea to test one cookie first. They should be slightly chewy, not crisp.