Serves: 4
Total Calories: 804

Have Ready:
vegetable shortening Solid
1 cup butter real
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa
1/2 cup flour
2 1/2 cups oats
You'll Need:
paper towel
cookie sheet
large saucepan
measuring cups
measuring spoons
wooden spoon
teaspoon
potholders
pancake turner
cooling rack

Dip a paper towel into the solid shortening and spread a thin layer on a cookie sheet. Set aside. Heat the oven to 350°. Melt butter in a large saucepan cool slightly. Add sugar, egg, and vanilla and beat with a wooden spoon until smooth. Stir in cocoa, flour, and oats. Drop 2 teaspoons of dough for each cookie on the greased cookie sheet, spacing 1 inch apart. Set the timer and bake for 10 to 12 minutes. With potholders, remove the cookie sheet from the oven. Remove the cookies from the cookie sheet immediately with a pancake turner and place on a cooling rack.

Nutritional Facts:

Serves: 4
Total Calories: 804
Calories from Fat: 443

More Recipes from the Meals of Many Lands Cookbook:
Chocolate Oatmeal Cookies
Scottish Shortbread