Ingredients
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3/4 c. butter
3/4 c. sugar
1 Tbsp. water
1 tsp. vanilla
3 Tbsp. cocoa
2 c. rolled oats (quick cooking)
confectioners sugar
Preparation
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Cream butter; mix in sugar.
Add water, vanilla and cocoa. Mix in oats.
Refrigerate overnight.
Shape into 36 balls.
Roll in confectioners sugar.
Store cookies in refrigerator.
Yield: 36.
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