Snickerdoodles, Chocolate
Yield
1 batchPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
soft |
|
| ¾ | cup |
brown sugar
packed |
*
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
rolled oats
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
plus 2 tb |
|
| 1 | teaspoon |
baking soda
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
soft |
|
| 177 | ml |
brown sugar
packed |
*
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
rolled oats
|
|
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
plus 2 tb |
|
| 5 | ml |
baking soda
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
cinnamon
|
|
Directions
Preheat oven to 375℉ (190℃).
Lightly grease cookie sheets. Beat Margerine and sugars, add egg beat until fluffy.
Combine flour, baking soda, cocoa, cinnamon and oats together and add to creamed mixture mixing well.
Mix the remaining sugar, cinnamon and 2 tbls together.
Chill dough until firm. Roll into balls and roll in the sugar, cinn, and cocoa mixture.
Place 2 inches apart on cookie sheet.
Bake 8 to 10 minutes do not over bake.
Cool on racks.
