These cookies are easy and decadant and wonderfully gooy and chocolaty.
1 German Chocolate Cake Mix
1/2 C. vegetable oil
2 eggs stirred up a bit
1 cup each, white, dark and milk chocolate
If you can get bulk chocolate and chop it yourself it
is worth it but chocolate chips are good also.
2 Cups toasted whole almonds or coarsly chopped
The dough is to just hold the chocolate and nuts together.
Bake 350 for about 10 min. (Do not overbake...10 minutes is all they need even though they seem a little soft.) Let them finish baking on the cookie sheet while they cool.
These are best fresh baked. I sometimes roll them into a
slightly flattened ball and put a bag of balls in the refrigerator and
then bake when I am ready to eat. They will survive a couple of
weeks in the refrigerator. Enjoy!
I am sure these cookies are delicious, and I will try them. I just really wanted to tell you that I love your "garden veggies" painting. It is beautiful and there was no place to comment on it. :)
ReplyDeleteCharmaine, thanks for this receipe - I remember when we all sat around the Millers kitchen table in Saint George and you made these cookies. I've been dying for the receipe ever since! You are wonderful to share.
ReplyDelete