Chocolate Cookie Recipes (fun to Make With the Kids)

Author: Linda Wilson
One of the best ways to make memories with your children or grandchildren is to allow them in the kitchen with you.  Kids love to bake and they enjoy eating and sharing with others the goodies they make.  It is also a fun learning experience for them, one they don't even realize is a lesson.  Organing ingredients, following the instructions in the recipe, working together to make something special, and don't forget clean-up.  It is important for children to learn that after the fun, there is clean-up to be done.  If you work it right, they will even think that is part of the fun.  Counting and measuring is also a good math lesson.  So don't try to keep your children out of the kitchen.  Invite them in and have fun together.  Homemade Chocolate Sandwich Cookies is a recipe they will love as they get to put the cookies and filling together to make "sandwiches".  They may not get them perfect but life is not about perfection in everything.  You aren't trying to make a masterpiece, just a cookie!  And the kids will love dunking the Chocolate Dunk Cookies in the chocolate mixture.  Note:  When baking with chocolate and children, be sure they wear aprons, smocks, or older clothing.

This recipe is from an old Midwestern State church cookbook.

1/2 cup butter or oleo

1 cup sugar

1 egg

1 tsp vanilla

1 cup milk

2 cups flour

1/2 tsp baking powder

1 1/2 tsps baking soda

1/2 tsp salt

1/2 cup cocoa



Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.



Marshmallow Filling:



1/2 cup white shortening

2 cups powdered sugar

1 cup marshmallow cream

1 tsp vanilla

3 or 4 tsps milk (adjust amount for the right consistency)



Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

CHOCOLATE DUNK COOKIES


1 3/4 cups flour


3/4 tsp baking soda


1/4 tsp salt


8 squares semi-sweet baking chocolate, divided


3/4 cup margarine, softened


2 tbsp firmly packed Splenda brown sugar blend OR 1/4 cup firmly packed brown sugar


3/4 cup SPLENDA granular


1/4 cup egg substitute


1 tsp vanilla extract


1 cup chopped nuts

Preheat oven to 375 degrees.  In small mixing bowl, mix together flour, baking soda and salt.  Set aside.  Coarsely chop 5 squares of the chocolate and set aside.  In a large mixing bowl, beat margarine, brown sugar, and SPLENDA with electric mixer on medium speed until light and fluffy.  Add egg substitute and vanilla extract; mix well.  Gradually add flour mixture to egg mixture beating until blended.  Stir in chopped chocolate and nuts.  Drop by heaping teaspoonfuls onto ungreased baking sheets.  Dough drops should be two inches apart.  Bake 11 to 12 minutes or until lightly browned.  Cool 1 minute before removing from cookie sheets.  Cool completely on wire racks.  Melt 3 squares of chocolate in microwave as directed on package.  Dip one half of each cookie into the melted chocolate.  Place in single layer on waxed paper and let set until chocolate is set.


Note:  This recipe uses some ingredients that make it diabetic friendly.  You can make the following changes, if you do not have diabetics in your family:  Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.


Enjoy!

Yes, Diabetics This Chewy Chocolate Chunk & Cherry Cookie Recipe is For You!

Author: Linda Wilson
We diabetics love sweets, too, and thanks to some of the newer sugar substitutions and ways of combining ingredients, we are able to enjoy some very tasty sweets.  The recipe in this article is fine for diabetics and so tasty others will enjoy them, too.  These Chewy Chocolate Chunk and Cherry Cookies are okay for the diabetic's lunchbox, great for the young diabetic after school treat, a great homemade gift for diabetics, etc.  See the note at the end of the recipe for other options.  As with all foods, diabetics must control portions.  One or two of these cookies a day, is all you should consume.
CHEWY CHOCOLATE CHUNK AND CHERRY COOKIES
1/4 cup soft vegetable oil spread
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup Splenda Granular
1/2 tsp baking soda
1/8 tsp salt
1/4 cup egg substitute or 1 egg
2 tbsp cocoa baking powder
1 tsp vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flaxseed meal
4 oz dark chocolate, chopped
2 oz white baking chocolate, chopped
1/2 cup dried tart cherries, coarsely chopped
Preheat oven to 350 degrees.
In a large mixer bowl on medium to high-speed, beat the vegetable oil spread. Add the Splenda Brown Sugar Blend, Splenda Granular, baking soda and salt. Beat until the mixture is well mixed, scraping down the sides of the bowl occasionally.
Beat in the egg, cocoa powder, and vanilla until combined. Beat in the flour. Using a wooden spoon or large plastic spoon, stir in the oats and flaxseed. Stir in 3/4 of the chopped dark chocolate and 2 tablespoons of the chopped white chocolate along with 1/3 cup of the chopped cherries.
Drop the mixture by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Top with the remaining chocolates and cherries. Bake 8 to 10 minutes or until the edges are set. Allow cookies to cool on baking sheets for 1 minute. Remove cookies to wire racks to cool completely.
To store cookies, layer them between sheets of waxed paper in an airtight container at room temperature. Will keep for 5 days or a month in the freezer.
Yield: About 28 cookies.
Per cookie: 84 cal, 4 g (2 g sat)fat, 0 mg cholesterol, 53 mg sodium, 14 g carbs, 1 g fiber, 1 g protein (If you use egg substitute, that lowers the calories to 70 and the carbs to 10 grams).
Note: For those who cannot have the dried cherries, substitute chopped peanuts.  You can also make these cookies even more diabetic friendly by using 1/3 cup all-purpose flour and 1/3 cup whole-wheat flour.
Enjoy!