Chocolate Snickerdoodles
Yield
20 servingsPrep
20 minCook
10 minReady
210 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
soft |
|
| ¾ | cup |
brown sugar
|
*
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
rolled oats
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
plus 2 tablespoons |
|
| 1 | teaspoon |
baking soda
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
soft |
|
| 177 | ml |
brown sugar
|
*
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
rolled oats
|
|
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
plus 2 tablespoons |
|
| 5 | ml |
baking soda
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
cinnamon
|
|
Directions
Preheat oven to 375℉ (190℃).
Lightly grease cookie sheet. Beat margarine, and sugars until fluffy, add eggs and beat until well mixed and fluffy.
Combine the dry ingredients, and add to creamed mixture, mixing well.
Chill dough a few hours, than roll in the 2 tbs, sugar, cinnamon and cocoa.
Place on cookie sheet 2 inches apart.
Bake 8 to 10 minutes (do not over bake) I also rolled some in the red and green sugar and kids loved them.
Cool on racks.
