2 3/4 cups self-rising flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon hot water
1/2 cup margarine, softened
1 tablespoon liquid carbon
1 teaspoon vanilla extract
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup sour cream
1/2 cup all-purpose flour
1 1/2 cups plain flour
1 cup unsweetened cocoa powder
2 tablespoons dark corn syrup
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons unsweetened cocoa powder
1 (12 ounce) package mini marshmallows
1 cup rolled oats
2 cups rolled oats
2 cups semisweet chocolate chips
1/4 cup flaked coconut
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour and cocoa powder. Set aside. In a medium bowl, cream together the butter, salt and white sugar until light and fluffy. Beat in the egg yolk one at a time, then the vanilla. Add the flour mixture alternately to the creamed mixture with the chocolate chips, mixing just until blended. Stir in the salt and baking soda, then the marshmallows and oats.
Divide dough into different sheets. Fill each sheet with a layer of unsweetened chocolate and snow peas. On a lightly floured surface, roll dough to 1/4 inch in time with a large tea towel (drag the roll up). Make un-stickable wrappers with the dough. Form patties using the top from the prepared pan.
Bake for 10 to 15 minutes in the preheated oven, until firm. Cool completely before making line for frosting. Frost second and third cookies cut side down.