Chocolate Oatmeal Cookies
|Shortening||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Quick cooking oats||3 Cup (48 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Semisweet chocolate pieces||6 Ounce (1 package)|
Heat oven to 350Â°.
Mix shortening, butter, sugar, egg, water and vanilla.
Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls 1 inch apart onto ungreased baking sheet.
Bake until almost no imprint remains when touched with finger, 10 to 12 minutes.
Remove immediately from baking sheet; cool.
(Can be served immediately.) Wrap, label and freeze.
20 minutes before serving, remove Chocolate Oatmeal Cookies from freezer and unwrap.
Place on serving plate; thaw uncovered at room temperature.