4 STICKS BUTTER

2 C. GRANULATED SUGAR

1 C. BROWN SUGAR

4 EGGS

1 TBSP. VANILLA

4-1/4 C. FLOUR, DIVIDED

2 TSP. BAKING SODA

3/4 TSP. SALT

1/2 C. UNSWEETENED COCOA POWDER

2 C. ROLLED OATS, UNCOOKED, DIVIDED

2 C. CHOCOLATE CHIPS, DIVIDED

DIRECTIONS:

         IN A MIXER, ON HIGH SPEED, BEAT BUTTER AND

SUGARS UNTIL CREAMY.

ADD EGGS AND VANILLA, MIXING WELL.

   IN A LARGE BOWL, COMBINE 4 CUPS FLOUR,

BAKING SODA SALT.

   ADD SLOWLY TO MIXER UNTIL INCORPATED.

DIVIDE DOUGH EVENLY BETWEEN TWO

BOWLS.

ADD COCOA TO ONE BOWL, MIXING WELL.

  ADD THE REMAINING 1/4 CUP FLOUR TO THE

SECOND BOWL, MIXING WELL.

STIR 1 CUP CHOCOLATE CHIPS AND 1 CUP

OATS TO EACH BOWL.

COVER WITH PLASTIC WRAP.

CHILL 2 HOURS OR UNTIL FIRM.

PREHEAT OVEN TO 375º.

REMOVE SMALL PORTION OF EACH DOUGH.

KEEP REMAINDER REFRIGERATED.

COMBINE 1 TABLESPOON OF EACH DOUGH,

TWISTING TO FORM ONE COOKIE.

PLACE 2 INCHES APART ON UNGREASED

COOKIE SHEETS.

    BAKE 10-11 MINUTES, UNTIL LIGHT COLORED

DOUGH IS GOLDEN BROWN.

(COOKIE CENTERS WILL BE SOFT.)

COOL 2 MINUTES ON SHEETS.

REMOVE TO WIRE COOLING RACKS.

YIELD: 48 COOKIES