German Chocolate Cookie
This recipe is from Better Homes and Gardens September 2009 issue. In order to make these cookies more healthful we used dark baking chocolate. For a classic German chocolate flavor, use sweet baking chocolate. Prep: 25 min. Bake: 8 min. Cool: 1 min. Oven: 350
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/8 tsp. salt
1 tsp. vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats (oatmeal)
1/4 cup unsweetened cocoa powder
3 oz. dark or sweet baking chocolate, chopped
1/3 cup flaked coconut
1/3 cup chopped pecans, toasted Chopped pecans, optional Flaked coconut, optional
1. Preheat oven to 350. 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 vanilla 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 on to ungreased cookie sheets. If desired, sprinkle tops with additional 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 cookie sheet for 1 minute. Transfer cookies to wire racks to cool.
Makes about 35 cookies.
Storage: Store cookies for 2 days at room temperature or freeze for up to 3 months.
Each cookie: 84 cal, 4 g fat (2 g sat. fat) 10 mg chol, 45 mg sodium, 11 g carbo, 1 g fiber, 2 g protein. Daily values: 1% vit. A, 1% calcium, 3% iron.
For a healthier treat, you can substitute the brown sugar with Lundberg Sweet Dreams Organic Brown Rice Syrup. If you’re allergic to nuts, omit them from this recipe.