• 1½ sticks of butter, softened
• ¾ cup of sugar
• 1 tbsp water
• ½ tsp vanilla extract
• 3 tbsp unsweetened baking cocoa
• 2 cups quick oats
• confectioners sugar

Special Equipment

• measuring cups
• melon baller

1. Beat butter and sugar together until creamed
2. Add water, vanilla and cocoa and mix
3. Add and mix in the oats last
4. Refrigerate for at least 2 hours or overnight
5. Shape mixture into 36 (3 dozen) walnut-sized balls with melon baller and roll in confectioners sugar
6. Keep cookies refrigerated until ready to serve