Slice and Bake Oatmeal Cookies
INGREDIENTS:
2 c Margarine 5 c All-purpose flour
2 1/2 c Granulated sugar 1 Teaspoon baking soda
3 Whole smiling eggs 1 1/4 c Unsweetened cocoa
2 Teaspoons vanilla extract Powder
2 c Margarine 5 c All-purpose flour
2 1/2 c Granulated sugar 1 Teaspoon baking soda
3 Whole smiling eggs 1 1/4 c Unsweetened cocoa
2 Teaspoons vanilla extract Powder
USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, beat margarine, sugar, eggs, and vanilla until light & fluffy. In a medium bowl, combine flour, baking soda and cocoa powder. Gradually stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of Chocolate Wafer Cookie Dough or about 12 dozen cookies.
TO BAKE DOUGH:
Preheat oven to 350 F. Lightly grease 2 large baking sheets. Slice frozen dough 1/4" thick and arrange on sheets 1/2" apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Cool on racks.
TO BAKE DOUGH:
Preheat oven to 350 F. Lightly grease 2 large baking sheets. Slice frozen dough 1/4" thick and arrange on sheets 1/2" apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Cool on racks.