Double Chocolate Oatmeal Cookies
| 1 cup (2 sticks) | butter | or margarine |
| 1-1/2 cup | sugar | (altitude: -3 Tbl) |
| 1 | egg(s) | |
| 1/4 cup | water | (altitude: +1 Tbl) |
| 1 tsp. | vanilla | |
| 1-1/4 cup | unbleached flour | (altitude: +1/4 cup) |
| 1/3 cup | cocoa | |
| 1/2 tsp. | baking soda | (altitude: -1/4 tsp) |
| 1/2 tsp. | salt | |
| 3 cups | oatmeal | Quaker quick-cooking |
| 6 oz. pkg. | chocolate chips | semi-sweet |
Soften butter in microwave. Mix with sugar, egg, water, and vanilla. Stir in remaining ingredients. Cool dough in refrigerator for 30 minutes. Preheat oven to 350 degrees (375 at altitude). Drop dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet. Bake until almost no indentation remains when touched, about 10-12 minutes. Remove immediately from cookie sheet. Makes about 5-1/2 dozen cookies.
Note we have included high altitude correction factors next to some ingredients above. The high altitude directions work well at FlyingCracker headquarters, 8500 feet above sea level. Mixing the ingredients is fairly easy using a nice KitchenAid mixer with a dough hook, but (S)HE-men can use a wooden spoon. We bake on large, thick cookies pans on the next-to-highest oven rack.