Chocolate Oatmeal Treasure Cookies.

2 cups quick-cooking oats
3/4 cup all-purpose flour
1 14-oz can Eagle Creamy Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup margarine or butter, melted
1 12-oz package semi-sweet chocolate chips

Preheat oven to 357°. In bowl, mix oats, and flour. In mixer bowl, beat sweetened condensed milk and margarine until smooth. Add oat mixture; mix well. Stir in chocolate chips. Drop by rounded tablespoons onto greased cookie sheets. Bake 9 -10 minutes or until set. Cool 2 – 3 minutes; remove from cookie sheets. Garnish as desired. Store covered at room temperature.

Chocolate Sugar Cookies.

3 squares Baker’s Unsweetened Chocolate
1 cup (2 sticks) margarine or butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, soda and salt. Refrigerate 30 minutes.

Heat oven to 375 F. Shape dough into 1-inch balls. Roll in additional sugar. Place on ungreased cookie sheets.

Bake for 8 to 10 minutes or until set. Remove from cookie sheet to cool on wire racks.

Makes about 3 1/2 dozen cookies.

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