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Cream butter, sugar and eggs, add flavouring and salt,
add the mixed flour on low speed in mixer. Scrape the
beaters and add rolled oats with a spoon. Shape the dough
in a ball in the mixer, cover with wax paper. Put in
fridge for 10 - 15 mins. Roll out on a well floured
board, cut out with sharp round cutter, brush with cream
or canned milk. Bake at 325 - 350 deg. until very light
golden, about 20 ~ 25 mins. Grease but do not flour
cookie sheets. Sift or mix the flours with the baking
powder — not the rolled oats. Excellent for storing,
tastes best after three days.

Mrs. B. Knowles

DOUBLE CHOCOLATE NUGGETS

* c. butter or 2 c. all purpose flour
margarine * tsp. baking soda

lc. brown sugar,packed % tsp. salt

1 egg, unbeaten % Cc. mayonnaise

l tsp. vanilla l c. semi-sweet chocolate
2 sq. (l~oz. each) chips

unsweetened chocolate, * c. chopped nuts

melted, then cooled

Heat oven to 350 deg. Grease baking sheets. Blend butter
and sugar. Add egg and vanilla and beat well. Stir in
cooled chocolate. Add sifted dry ingredients and mayon-
naise. Stir in chocolate chips and nuts. Drop by small
spoonsful on greased cookie sheet, 2 inches apart. Bake
in moderate oven 10 mins.

Note:—- If you like a triple chocolate flavor, frost
cookies when cool with chocolate butter icing.

Mrs. Pat Kowalchuk

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21 - Lavington, B.C.