Even though I was super tired after my long marathon training run this weekend – and went through a span of hours where I just wanted to lay on the couch, stare at the ceiling and eat cherries out of a jar – you don’t have to twist my arm to make cookies. Out of all the sweet treats in the world, I think cookies are my favorite. I got the bug in fourth or fifth grade. My mom let me make my first batch of Nestle Toll House chocolate chip cookies and I’ve never stopped loving to whip up cookie batter. (Now baking trays and trays is a different story – I just like making the dough.) However, I’ve never made of or heard of Chockablock cookies. I tried to research their origin and didn’t find anything. They are basically chock-full of things: chocolate, nuts, fruit, oats and coconut. They are fantastic; dangerously good. I think I ate 8-10 of them in one day before pawning them off to students at work.
Cream butter, little bit of shortening, and sugar. There is actually less butter and shortening than in traditional cookies. So that makes it okay to have more, right?
Add in molasses. Gorgeous, huh?
Beat in two eggs, separately.
Add oats. This is a different step too. Normally, oats are added after dry ingredients.
Next, add the dry ingredients.
Add tons of other stuff. I threw in chopped dried cherries, coconut, chopped walnuts, dark chocolate chips, and white-chocolate chips.
It makes a THICK batter.
Bake in medium size mounds for about 12-15 minutes. These cookies hold their shape and don’t spread when baking.
Hmm……chocolate, fruit, oat, coconut, walnut make for complex cookie. The molasses gives the cookies a chewy butterscotch flavor.
This is a great cookie recipe. You could probably play around with the fruit-nut-chocolate combination a thousand different ways.
This recipe can be found at Popsicles and Sandy Feet by Mary (she tried six different versions alone!). It is also on page 86 of Baking From My Home to Yours by Dorie Greenspan. To see other cookie concoctions, check out the other TWD bakers.