1 cup butter, softened
1 cup white sugar
2 tablespoons cocoa
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons water
1 teaspoon vanilla extract
2 cups rolled oats
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter, sugar and egg until smooth. Beat in cocoa, flour, and water. Mix thoroughly and shape into a ball. Roll dough into a 2 inch thick. Wrap in waxed paper, and place 1 tablespoon of the cookie dough on the bottom of a greased 12 inch pie pan. Brush with water, if desired.
Bake at 350 degrees F (175 degrees C) for 5 to 7 minutes in the preheated oven. Remove from oven and let stand on wire rack for 10 minutes to cool completely.
In a small bowl, combine chocolate chips and vanilla extract. Spread evenly over cookie crust. Stack cinnamon twists over cookie crust to prevent the cookie from sticking to the top. Cover with waxed paper or plastic wrap and refrigerate until very cool. Cut into 5 inch squares.