|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Butter||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Rolled oats||3 Cup (48 tbs), uncooked|
Sift flour, baking soda, salt, and cocoa together; set aside.
Cream butter with extract; add sugar gradually, beating until fluffy.
Add the egg and beat well.
Alternately add dry ingredients with water, mixing until blended after each addition.
Add rolled oats gradually, stirring well.
Drop by teaspoonfuls 2 inches apart onto un-greased cookie sheets.
Bake at 350Â°F about 12 minutes.