MARBLED CHOCOLATE CHIP OATMEAL COOKIES

2 cups (4 sticks) Blue Bonnet margarine, softened
2 cups granulated sugar
1 cup firmly packed brown sugar
4 eggs
1 tablespoon vanilla
4 1/4 cups all-purpose flour, divided use
2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups Quaker oats (quick or old fashioned, uncooked), divided
2 cups (12 ounces) semi-sweet chocolate chips, divided

In large bowl, beat margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Combine 4 cups flour, baking soda and salt; add to creamed mixture and mix well.

Divide dough evenly between two bowls. Add cocoa to one bowl and the remaining 1/4 cup flour to second bowl; mix well. Add 1 cup oats and 1 cup chocolate chips to each bowl; mix well. Cover with plastic wrap. Refrigerate both doughs at least 2 hours.

WHEN READY TO BAKE COOKIES:
Preheat oven to 375 degrees F. Remove small portion of each dough; keep remainder refrigerated.

To shape cookies, combine 1 tablespoon of each dough, twisting doughs together to form a single cookie. Place 2 inches apart on ungreased cookie sheets.

Bake 10 to 11 minutes or until light colored dough is golden brown (centers of cookies will be soft). Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes about 4 dozen
Adapted from source: Quaker Oatmeal