Chocolate oatmeal cookies :::gwhp32a
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour; all purpose |
| ½ | cup | Cocoa; *see directions |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Salt |
| 1 | cup | Quick rolled oats |
| ½ | cup | Butter; softened or shortnin |
| 1 | cup | Sugar |
| 1 | each | Egg; well beaten |
| ½ | cup | Evaporated milk |
Directions
SIFT BEFORE MEASURING
RESIFT FLOUR WITH
FOLD INTO FLOUR MIXTURE
CREAM TOGETHER
BEAT IN VIGOURSLY
ADD FLOUR ALTERNATELY WITH
Preheat oven to 350 degrees Beat until smooth after each addition.
Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are brown. *npote: You can substitute unsweetened chocolate for cocoa.
Just melt it over boiling water. Use 2 squares (2 ozs.). Add to shortening and sugar mixture after egg has been beaten in. Hope this is the one you want, Teresa! I'll put up another flavor, in case you get ambitious!--Barb