Ingredients
1/2 cup butter, softened1/4 cup shortening1 cup sugar2 eggs1 teaspoon vanilla extract2-1/4 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon salt1 cup quick-cooking oats2 ounces unsweetened chocolate, melted and cooledSemisweet chocolate chipsRed-hot candiesShoestring black licorice, cut into 1-1/2-inch pieces
Preparation
In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in oats. Divide dough in half. Add melted chocolate to one portion.
Shape the plain dough into an 8-in. roll. Roll chocolate dough between waxed paper into an 8-in. square. Place plain dough at one end of square; roll up. Wrap in plastic; refrigerate for at least 3 hours or over night.
Unwrap dough; cut into 1/4 in. slices. Place 2 i. apart on ungreased baking sheets. To form ears, pinch two triangles on the top of each cookie.
Bake at 350° for 8-10 minutes or until lightly browned. Immediately place two chocolate chips for eyes, a red-hot for the nose and six pieces of licorice on each for whiskers. Cool on wire racks.
