| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
18 |
Servings |
INGREDIENTS
| 1 |
|
(1-ounce) square unsweetened chocolate |
| 1 |
tb |
Butter or margarine |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
Quick-cooking rolled oats |
INSTRUCTIONS
Heat oven to 325 degrees. Grease cookie sheets lightly with unsalted
shortening. Melt chocolate and butter in the top of a double boiler over
hot, not boiling, water. Remove from heat. With an electric mixer beat in
sugar, egg, salt and vanilla. Add oats and mix well. Drop slightly rounded
teaspoonfuls of dough about 1-1/2 inches apart on prepared cookie sheets.
Flatten cookies slightly with the tines of a fork. Bake 15 minutes, or
until done. Remove cookies from sheets and cool on wire cake racks. Makes
about
1-1/2 dozen cookies.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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