Heather says: Thin, chewy, classic. Yes, I'll post a puffy, cakey version tomorrow. Well, if I can remember to buy shortening. Ingredients: 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks butter)
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
Ivy says: I know Heather already posted chocolate chip cookies, but a couple of times a year, when I was a kid, my mom would make these cookies and they were fabulous. Not just good, not just great, fabulous. Divine,
As a competitive figure skater, I need high-energy snacks to keep me going. These cookies are loaded with nuts, chips and fabulous flavor. Coaches at my skating rink are always sneaking two or three when I bring them in! —Cassandra Brzycki, Wauwatosa, Wisconsin
There’s nothing better on a cold day than a steaming mug of rich hot chocolate. Malted milk powder adds a nice touch to this yummy version. —Christy Meinecke, Mansfield, Texas Skip links
Make it an occasion for chocolate lovers with this yummy, icy treat. For a stiffer consistency, freeze for 8 hours. Serve in frosted goblets for a pretty touch! —Lily Julow, Lawrenceville, Georgia Skip links
