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rolled or quick oats
not instant and not steel cut (Preferred: rolled)
sticks (10 TBSP) butter or margarine
light brown sugar
all-purpose white flour
unsweetened cocoa powder
Preferred: Hershey’s Dark
½ package chocolate chips
Preferred: 60% cacao bittersweet Ghirardelli chocolate chips
Preheat the oven to 350° F.
Add the boiling water to the oats.
Use 2 TBSP butter or margarine to grease 13”x9” pan.
Once Oats Are Cooked:
Add remaining 8 TBSP to oatmeal-water mixture.
Add white sugar and brown sugar followed by beaten eggs.
Sift together the flour, baking soda, salt, and cocoa powder.
In three parts, add the flour/cocoa mixture to the oat mixture.
Pour batter into prepared 13”x9” baking pan.
Evenly sprinkle chocolate chips over top.
Cook at 350° F for 45-55 minutes, checking after 45 minutes.
Serve warm with vanilla ice cream. Freeze leftovers for up to 3 months.
Modified from https://www.almanac.com/recipe/oatmeal-chocolate-chip-cake