Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter or margarine,softened |
| 1½ cup | Granulated sugar |
| 1 cup | Packed light brown sugar |
| 2 \N | Eggs |
| 2 teaspoons | Vanilla extract |
| 1½ cup | All-purpose flour |
| ½ cup | Hershey's cocoa |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 3 cups | Quick cooking or reg. oats |
| ½ cup | Chopped nuts |
Heat oven to 350F. In large mixer bowl, beat butter and sugars until light and fluffy; blend in eggs and vanilla. In separate bowl, stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well. Stir in oats and nuts. (Batter will be stiff.) Dro by rounded Tbsp. onto ungreased cookie sheet. Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely.