Chocolate Oatmeal Cookies :::gwhp32a Recipe

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Chocolate Oatmeal Cookies :::gwhp32a Ingredients

SIFT BEFORE MEASURING

1 cup flour, all purpose

RESIFT FLOUR WITH

1/2 cup cocoa, *see directions
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt

FOLD INTO FLOUR MIXTURE

1 cup quick rolled oats

CREAM TOGETHER

1/2 cup butter, softened or shortnin
1 cup sugar

BEAT IN VIGOURSLY

1 each egg, well beaten

ADD FLOUR ALTERNATELY WITH

1/2 cup evaporated milk

A Recipe for
Chocolate Oatmeal Cookies :::gwhp32a

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

This is a recipe for Chocolate Oatmeal Cookies :::gwhp32a from the recipe cookbook of Recipes-to-go (Dessert)

Forget love... I'd rather fall in chocolate!
Author Unknown

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One cannot think well, love well, sleep well, if one has not dined well.
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Cooking is like love. It should be entered into with abandon or not at all.
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Chocolate Oatmeal Cookies :::gwhp32a

He who lives by the sword eats with bloody hands.
Anonymous

Chocolate Oatmeal Cookies :::gwhp32a Directions

Preheat oven to 350 degrees Beat until smooth after each addition.
Begin and end with flour mixture. Drop from a teaspoon onto greased
baking sheet, leaving a 2" space to allow for spreading. Bake on oven
shelf slightly above center for 12 minutes, or until cookies are
brown. *npote: You can substitute unsweetened chocolate for cocoa.
Just melt it over boiling water. Use 2 squares (2 ozs.). Add to
shortening and sugar mixture after egg has been beaten in. Hope this
is the one you want, Teresa! I'll put up another flavor, in case you
get ambitious!--Barb

Serves: 36

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