When desirous of a sweet
whose prep won’t knock you off your feet
remember this recipe, simple and neat
and soon you’ll be eating a marvelous treat
This recipe comes from an old Hershey’s cookbook that my mom gave me in the 80s. It’s perfect for when you get a taste for something chocolatey, but don’t want to go to a lot of effort. You’ll likely have all the ingredients you need in the kitchen when the craving strikes and the recipe yield is not so big that you’ll be baking cookies all night. These cookies are thin and chewy with big chocolate flavor. So satisfying, but not at all overwhelming.
Lickety-Split Drop Cookies
- 1 cup sugar
- 1/3 cup butter
- 1 egg
- 2 tablespoons vegetable oil
- 6 tablespoons cocoa
- 1/2 teaspoon vanilla
- 2/3 cup unsifted all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- walnut halves (optional)
Combine sugar, butter and egg in mixer bowl; beat until well blended. Add vegetable oil, cocoa and vanilla; blend well. Combine flour, baking soda and salt; add to chocolate mixture. Drop by teaspoonfuls onto cookie sheet lined with parchment paper. Garnish each with walnut half if desired. Bake at 350 for 10 minutes or until set.
I use salted butter (the original recipe calls for butter or margarine). The original recipe also calls for 2 ounces of unsweetened baking chocolate, but I always use the cocoa and oil substitution that I found in the book because I usually have cocoa and safflower oil on hand whereas I rarely have unsweetened baking chocolate. The cookies will be puffy and smooth when you take them out of the oven; they flatten and wrinkle as they cool. I get about twenty-two cookies from this recipe.
Here’s the book the recipe came from:
I should really branch out and try some of the other recipes in this book.