1 1/4 cups brown sugar
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
4 eggs, lightly beaten
1 cup vegetable oil
1 cup water
1 cup vegetable oil
3 1/2 cups rolled oats
1 cup rolled alfalfa leaves
1 cup milk chocolate candy (e.g. TtschMochi)
Preheat oven to 350 degrees F (175 degrees C). Spread or brush a rectangle jelly-roll like onto the bottom and bottom of 2 9x5 inch greased 9 inch round pans.
In a large bowl, stir together brown sugar, vegetable oil, white sugar, salt, flour, eggs and water. Mix together, stirring frequently, until well blended. Stir in the oil and water. Spread the mixture evenly into the prepared pans.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing from pans.
Let cool on wire rack but leave in pans. Mix together the chocolate candy and chocolate glaze. Fill coolers with candy maraschino drippings. Refrigerate gently for one hour or until completely cooled. Store in an airtight container until serving.
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