Tuesday, September 1, 2009

German Chocolate Cookies

Here is a recipe I made today from BH&G's September issue! They are ridiculously delicious!!! However, you MUST love chocolate because they are severely chocolaty (in the best way).

1/4 c butter, softened (1/2 stick)
3/4 c packed brown sugar
1/2 t baking soda
1/8 t salt
1 egg
1 t vanilla
2/3 c all-purpose flour
2/3 c rolled oats
1/4 c flax seed meal
1/4 c unsweetened cocoa powder
3 oz dark or semi-sweet baking chocolate chopped (that would be 3 squares)
1/3 c flaked coconut
1/3 c chopped pecans, toasted (put in pan on med high, stirring frequently for 2 minutes)
additional pecans and coconut, optional (for topping)

1. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg and vniall until combined. beat in flour. Stir in rolled oats, flax seed meal and cocoa powder. Stir in chopped chocolate, coconut and pecans (dough will be thick).

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cooke sheets. If desired, sprinkle tops with addition chopped pecans and flaked coconut. Bake for 8 to 10 minutes or until edges are just firm and tops are set. Let cookies cool on cooke sheet for 1 minute. Transfer cookie to wire racks to cool.

Makes about 35 cookies. Store cookies for 2 days at room temperature or freeze for up to 3 months.

Serving size: 1 cookie

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