CHOCOLATE DROP COOKIES
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.-Beth More, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE DATE COOKIES
While these chocolate cookies are not completely sugar-free, they have no added sugar and only use dates for sweetness.
Provided by Kim
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 55m
Yield 17
Number Of Ingredients 12
Steps:
- Place dates in a small bowl and add enough hot water to cover. Allow to sit for 10 minutes to soften.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Remove dates from water, reserving soaking liquid. Combine dates, walnuts, and vegetable oil in the bowl of a large food processor. Pulse several times until mixture forms a paste and no large chunks of dates remain; this may take several minutes. If mixture is too dry, add soaking liquid, 1 tablespoon at a time, until a paste-like consistency is reached. Add egg and vanilla extract; pulse to combine. Add oats, cocoa powder, baking soda, cinnamon, and salt. Pulse until combined, scraping down the sides of the bowl as necessary. Fold in chocolate chips; dough will be very sticky.
- Use a medium cookie scoop to place rounded balls of dough 1-inch apart on the prepared baking sheets. Press tops of dough down with damp fingers to flatten slightly.
- Bake in the preheated oven until cookies are just set, 13 to 15 minutes. Allow to cool on the baking sheets for 5 minutes before removing to wire rack to cool completely. Keep stored in refrigerator until ready to serve.
Nutrition Facts : Calories 133 calories, Carbohydrate 15.8 g, Cholesterol 10.9 mg, Fat 8 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 96.4 mg, Sugar 8.6 g
CHOCOLATE DATE DROP COOKIES
from very old bordo date label .bakers has changed the squares so you need to add at least 2 more ,or a little cocoa
Provided by Dienia B.
Categories Drop Cookies
Time 22m
Yield 1 batch
Number Of Ingredients 12
Steps:
- cream butter and sugar.
- add chocolate and eggs.
- and vanilla.
- mix.
- add sifted dry ingredients alternately with milk. you may
- mix.( i needed to add 1/2 cup more flour ,it was still a loose batter,but it makes cake like cookies ).
- fold in fruit and nuts.
- drop by teaspoonful.
- 2 inches apart.
- on buttered baking sheet.
- bake in moderate 350 degrees oven for 12 minutes.
Nutrition Facts : Calories 4081.8, Fat 209.3, SaturatedFat 92.8, Cholesterol 633.1, Sodium 3221.9, Carbohydrate 529.9, Fiber 40.2, Sugar 314.6, Protein 72
DATE AND NUT COOKIES
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
- In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.
Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g
DATE DROP COOKIES
From Pillsbury "Simply from Scratch Recipes"-unmistakably homemade! These are my husbands favorite, he says A+.
Provided by Rita P
Categories Dessert
Time 20m
Yield 60-72 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- In large bowl, combine first 4 ingredients; beat well.
- (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
- Stir in dates and nuts.
- Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
- Bake 10 to 15 minutes until golden brown.
Nutrition Facts : Calories 110.3, Fat 4.5, SaturatedFat 2.2, Cholesterol 15.2, Sodium 63.5, Carbohydrate 16.9, Fiber 0.8, Sugar 10.9, Protein 1.4
DATE DROP COOKIES II
Date cookies topped with a walnut piece. A simple confectioners' sugar icing may be drizzled over the cooled cookies if desired.
Provided by Rosina
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees F (205 degrees C). Lightly grease two baking sheets.
- Combine flour, baking powder, baking soda and salt and set aside.
- In a large bowl, cream together shortening and brown sugar. Beat in the egg and the sour cream. Gradually blend in flour mixture. Fold in dates.
- Drop dough by teaspoonfuls 1-1/2 inches apart onto baking sheets. Press a walnut half into the center of each cookie.
- Bake for 8-10 minutes until lightly colored. Cool cookies on wire racks.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 24 g, Cholesterol 9.9 mg, Fat 6.2 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 68.5 mg, Sugar 16.5 g
DATE DROPS
These cake-like cookies are nutritious, flavorful and firm enough to pack well in brown-bag lunches.-Doris Barb, El Dorado, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 60mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
GRANDMA DONNA'S CHOCOLATE DROP COOKIES
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F Cream butter and brown sugar together until smooth until fluffy (about 2 minutes). Add egg, cocoa, buttermilk, vanilla and baking soda. Mix well. Add flour and mix until combined. Mixture should be thicker. While mixer is on, slowly add water. Using a small cookie scoop, scoop cookies onto a lined cookie sheet. Bake for 10 - 12 minutes. Allow cookies to cool on pan for 5 minutes before transferring to a cooling rack. Frost with Grandma's Chocolate Cookie Frosting Top with whole walnut - Grandma's signature!
CHOCOLATE DROP COOKIES
Get a double hit of chocolate with rich and chocolaty cookies topped with deep chocolate frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
- In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g
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