Ingredients:
1 C. butter, softened
1-1/2 C. sugar
1 egg
1/4 C. water
1 tsp. vanilla
1-1/4 C. flour
1/3 C. unsweetned baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 C. quick oats
6 oz. semi-sweet chocolate chips
In a mixing bowl, cream butter and sugar until light and fluffy. Add egg, water, and vanilla; mix well. In a separate bowl, combine flour, cocoa, soda, salt, and oats. add flour mixture to creamed mixture, beating until just combined. Stir in chocolate chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, spacing about 2″ apart. Bake at 350 degrees for 10-12 minutes. Remove immediately to wire racks to cool.
Ingredients:
1-1/2 C. flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1-1/2 C. mint-flavored semi-sweet chocolate morsels, divided
6 T. butter, softened
1 C. sugar
1-1/2 tsp. vanilla extract
2 eggs
Some powdered sugar
In a bowl, combine flour, baking powder, and salt; set aside. In a double-boilder, melt Over hot water, melt 1 cup mint morsels, stirring until smooth. In a mixing bowl, cream butter and sugar. Add melted morsels and vanilla; beat well. Beat in eggs. Gradually add flour mixture and combine well. Stir in remaining morsels. Wrap dough in plastic wrap; refrigerate until firm. Shape dough into 1″ balls and roll in powdered sugar. Place balls on ungreased cookie sheets and bake at 350 degrees for 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet, then remove to wire racks to cool completely.
Ingredients:
1/2 C. oil
4 squares (1 ounce each) unsweetened chocolate, melted
2 C. sugar
4 large eggs
2 tsp. vanilla extract
1/2 tsp. salt
2 C. flour
2 tsp. baking powder
1 C. powdered sugar
In a mixing bowl, combine oil, melted chocolate, and sugar. Add one egg at a time, mixing after each addition. Add vanilla, salt, flour, and baking powder; blend well. Wrap dough in plastic wrap and chill for several hours (up to overnight). Shape dough into balls (about one tsp. of dough per ball) and roll in powdered sugar. Place balls 2″ apart on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Remove to wire racks and cool completely. Yield: 4 dozen.