|Butter/Margarine||1 Cup (16 tbs)|
|Confectioners sugar||3⁄4 Cup (12 tbs), sifted|
|Flour||2 Cup (32 tbs) (Gold Medal)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Heat oven to 325° (slow mod.).
Mix butter, sugar, and vanilla well.
Measure flour by dipping method or by sifting.
Stir flour, salt, and rolled oats into butter mixture.
With fingers, shape teaspoonfuls of dough into rounds, balls, crescents, triangles, and bars.
Bake on ungreased baking sheet 20 to 25 min., or until golden around edges.
Melt chocolate; add milk; blend until smooth.
Dip cookies, rounded-side-down, in chocolate; then dip in nuts, coconut, or chocolate shot.