"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double Chocolate Rebels Recipe

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This recipe for Double Chocolate Rebels, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie (Meyer) Neisen
Added: Thursday, February 23, 2006


1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
5 tbsp. cocoa
1 1/4 cup shortening
1 tsp. vanilla
1 1/2 cup sugar
1 egg, beaten
1/4 cup water
3 cups rolled oates
6oz. chocolate chips

Sift first four ingredients together. Cream shortening, gradually add sugar & egg.

Add water & dry ingredients to shortening mixture.

Drop from tsp. onto greased cookie sheet.

Bake @ 350 for 12 minutes.

Personal Notes:
Personal Notes:
This was Grandma Carries most loved cookie. All the Grandkids loved this cookie - Grandma would have them frozen in coffee cans for when we came over.




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