Charlie Browns (cookies)
Posted: Oct 28, 2006 12:25 pm
Here is my version these moist chocolate cookies.
They are a real crowd pleaser. makes about 30 to 36 cookies
Charlie Browns:
2 Cups flour
2/3 Cup Cocoa Powder
1 teasp Baking Soda
I Cup Butter or oleo (don't use "spread". I just use stick Imperial Margarine)
1 1/2 Cups granulated sugar
2 large eggs
2 teasp. vanilla
raisins, nuts (as many as you wish) I use quite a few raisins
Heat oven to 350 degrees. Mix flour, cocoa and soda and set aside. Beat butter or oleo, sugar, eggs and vanilla together in large bowl with mixer till blended. On low speed, add dry ingredients. Stir in nuts, raisins. The raisins make them moist and chewy. Drop by large tablespoonsful 2 inches apart on cookie sheet. Can flatten just a little if desired. Not too flat as want these moist, not crispy. Bake 11 - 12 minutes till tops lose their shiny appearance.. DO NOT OVERBAKE THESE COOKIES!!!!
cool a couple minutes on sheet and remove.
When cool frost with chocolate icing. I usually make my own from cocoa, powdered sugar, oleo and vanilla, but I think the canned would also be good on these. Top with a pecan half if desired. If have any left to store be sure and store in airtight container so don't dry out. These are very good cookies....enjoy!.....jackie
They are a real crowd pleaser. makes about 30 to 36 cookies
Charlie Browns:
2 Cups flour
2/3 Cup Cocoa Powder
1 teasp Baking Soda
I Cup Butter or oleo (don't use "spread". I just use stick Imperial Margarine)
1 1/2 Cups granulated sugar
2 large eggs
2 teasp. vanilla
raisins, nuts (as many as you wish) I use quite a few raisins
Heat oven to 350 degrees. Mix flour, cocoa and soda and set aside. Beat butter or oleo, sugar, eggs and vanilla together in large bowl with mixer till blended. On low speed, add dry ingredients. Stir in nuts, raisins. The raisins make them moist and chewy. Drop by large tablespoonsful 2 inches apart on cookie sheet. Can flatten just a little if desired. Not too flat as want these moist, not crispy. Bake 11 - 12 minutes till tops lose their shiny appearance.. DO NOT OVERBAKE THESE COOKIES!!!!
cool a couple minutes on sheet and remove.
When cool frost with chocolate icing. I usually make my own from cocoa, powdered sugar, oleo and vanilla, but I think the canned would also be good on these. Top with a pecan half if desired. If have any left to store be sure and store in airtight container so don't dry out. These are very good cookies....enjoy!.....jackie