Excessive chocolate cookies are just right

Recipe finder

May 22, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Here's a wonderful recipe for Mary Kirschner of Severna Park. She had asked us to find her a recipe for a chocolate chip cookie that included crushed graham cracker crumbs, ground oatmeal, shaved chocolate and of course chocolate chips. This recipe is from Jacqueline Priester of Bowie. She says her family doesn't like nuts so she substitutes the cereal grape nuts instead. "This is a delicious cookie," Jacqueline says.

John's Totally Excessive Chocolate Chip Cookie

1 cup butter, slightly softened

2 cups white sugar

2 cups dark brown sugar

1 cup corn oil margarine

4 eggs, room temperature

3 teaspoons vanilla extract

2 tablespoons maple sugar syrup

2 cups all purpose flour

1 cup whole wheat flour

1 cup graham cracker crumbs, finely crushed

3/4 teaspoon salt

2 teaspoon baking soda

2 teaspoons baking powder

5 cups whole oatmeal, powdered

1 cup walnuts, finely ground, toasted

1 cup raw cashews, chopped, toasted

24 ounces dark chocolate morsels

1 8-ounce Hershey bar, roughly chopped

1 cup pecan halves, brushed with melted water

Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugars and margarine. Blend in eggs, vanilla and maple syrup.

In separate bowl, mix together flours, cracker crumbs, salt, baking soda, baking powder and powdered oatmeal. (To powder oatmeal use blender or food processor.)

On an ungreased cookie sheet or pie pan toast walnuts and cashews separately. Be careful not to burn them. To toast nuts: scatter them on a cookie sheet and pop into oven (at 350 degrees), stirring every few minutes until toasted lightly.

Blend butter and flour mixtures together and then stir in morsels, chopped chocolate bars and nuts.

Place golf-ball sized dough balls on ungreased heavy or insulated cookie sheet about three-inches apart. Press on lightly buttered lightly pecan half into top of each. Bake for about eight minutes, depending on whether you like the cookies crispy or doughy.

This recipe makes about 100 cookies. They will keep tightly wrapped for about one week.

Recipe Requests

* Geneva Sneed of Baltimore wants three layer cake recipes with accompanying icings. The layer cake recipes she wants are for pineapple, banana and peach.

* Mildred L. Dorsch of Baltimore wants a good recipe for homemade Italian spaghetti sauce.

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* Anita Ocampo of Mandan, N.D. would like a recipe for Swedish shortbread.

* Peggy Doak of Selinsgrove, Pa. wants a recipe for creamy spinach soup. The recipe may be Italian.

* Evelyn W. Snyder of Sunbeury, Pa. wants a recipe for a milk chocolate cake like her mother used to make.

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