Chocolate Oatmeal Cookies Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Water | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Quick cooking oats | 3 Cup (16 tbs) | |
| Cocoa | 1/3 Cup (16 tbs) | |
| Soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| package | 1 |
Directions
Heat oven to 350°.
Mix shortening, butter, sugar, egg, water and vanilla.
Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls 1 inch apart onto ungreased baking sheet.
Bake until almost no imprint remains when touched with finger, 10 to 12 minutes.
Remove immediately from baking sheet; cool.
(Can be served immediately.) Wrap, label and freeze.
20 minutes before serving, remove Chocolate Oatmeal Cookies from freezer and unwrap.
Place on serving plate; thaw uncovered at room temperature.
Mix shortening, butter, sugar, egg, water and vanilla.
Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls 1 inch apart onto ungreased baking sheet.
Bake until almost no imprint remains when touched with finger, 10 to 12 minutes.
Remove immediately from baking sheet; cool.
(Can be served immediately.) Wrap, label and freeze.
20 minutes before serving, remove Chocolate Oatmeal Cookies from freezer and unwrap.
Place on serving plate; thaw uncovered at room temperature.
Chef
