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Country Kitchen
July 1, 2010 Previous Recipe
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SQUASH CASSEROLE
BILLIE’S HAMBURGER CASSEROLE
CHOCOLATE PIE
SANDY’S DUMPLINGS
EGG BREAD
HUSHPUPPIES
SANDY’S DRESSING
FISH SAUCE
CHOCOLATE OATMEAL COOKIES
CHOCOLATE OATMEAL COOKIES

1/2 cup shortening
1/2 cup butter or margarine, softened
1 1/2 cups sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup all-purpose flour
3 cups quick-cooking oats
1/3 cup cocoa
1/2 teaspoon soda
1/2 teaspoon salt
1 (6-ounce) package semi-sweet chocolate pieces

Heat oven to 350 degrees. Mix together shortening, butter, sugar, egg, water and vanilla. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls 1-inch apart onto an ungreased baking sheet. Bake until almost no imprint remains when touched with finger (10 to 12 minutes). Remove immediately from baking sheet to cool. Can be served immediately or wrapped and frozen.
To serve frozen cookies, remove from freezer and unwrap 20 minutes before serving. Arrange on serving plate and thaw uncovered at room temperature.
Note: Substitute self-rising flour and omit soda and salt if desired.





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