• Preheat the oven to 350° F.
• Boil 1 ¾ Cups of water.
• In a large heat proof bowl (metal, glass, or similar), place the quick oats.
• Add the boiling water to the oats and stir until just combined.
• Set aside.

While Oats Cook:

• Melt butter or margarine in a glass or ceramic bowl in the microwave in 10 second increments.
• Stirring well with a fork every 10 seconds, until all the way melted.
• Take 2 TBSP of the melted butter or margarine and place into 13”x9” pan.
• Use pastry brush to spread 2 TBSP butter or margarine across bottom and up sides of 13”x9” pan.

Once Oats Are Cooked:

• Add remaining 8 TBSP melted butter or margarine to oatmeal-water mixture.
• Do not over mix.
• Add white sugar and brown sugar until just blended.
• Add beaten eggs until just blended.

In A Separate Bowl:

• Sift together the flour, baking soda, salt, and cocoa powder.
• In three parts, add the flour/cocoa mixture to the oat mixture.
• Blend until just combined.

Next Steps:

• Pour batter into prepared 13”x9” baking pan.
• Evenly sprinkle chocolate chips over top of batter in pan.
• Place pan into oven and cook at 350° F for 45-55 minutes, checking after 45 minutes.