2 c Sugar
1/2 c Powdered milk; or coffee
-creamer 1/2 c Baking cocoa
1/4 ts Salt
1 ts Baking soda
1/2 c Margarine; melted
2 ts Vanilla
2 Eggs
1 1/2 c Unsifted flour
Recipe by: Marji Holt Set oven to 325 degrees F. Blend together well the first 8 ingredients. Add flour and blend together. The dough will be very stiff. I burned out a mixer on a double batch. A bread mixer would do nicely, otherwise look for strong arms. Drop by spoonfuls on ungreased foil on a cookie sheet. There is a reason for the foil. When baked, they are too soft to move until they set a few minutes. Using foil lets you take off one sheet and bake the next. Bake for 12 minutes at 325 degrees F. Ovens do vary. The first time you make these, let the first cookie sheetful cool enough to peel them intact from the foil, taste, and see if you like them that way. Some people prefer them cooked a little longer and crunchy all the way through. Most here prefer a crispy exterior and edge with a chewy middle. Find the right time and temp for YOUR preference. Also if your eggs are small you may want to use three. NOTES : Recipe adapted from a fudge brownie recipie because everyone always wanted the corner pieces. These are drop cookies. —–