Kate Langenburg/A&E Groove
With Christmas rapidly approaching (and by rapidly, I mean tomorrow), my family has always embarked on a tradition that I’m sure many of you have also enjoyed: the delicious making of the christmas cookies.
After perusing the cookie cookbooks, we have come across a tasty little treat that we have made many Christmases before. I love these cookies. They’re called chocolate oat chewies and they’re filled with chocolate cake batter, oats, and pieces of chocolate, too. (I’ve always been an avid chocolate fan, if you can’t tell.)
Yum, here are the ingredients:
- 1 package Duncan Hines moist deluxe Devil’s Food cake mix
- 1 1/3 cups old fashioned oats, uncooked
- 1 cup flaked coconut, toasted and divided
- 3/4 cup butter or margarine, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 5 bars (1.55 ounces each) milk chocolate, cut into rectangles
You can also use dark chocolate if you’d prefer. They come out equally as rich and delicious. Anyway, here are the simple steps to follow…
Step 1: Preheat oven to 350 degrees.
Step 2: Combine cake mix, oats, 1/2 cup coconut, melted butter, eggs and vanilla extract in a large bowl. Cover and refrigerate for 15 minutes.
Step 3: Shape dough into 1 inch balls. Place on ungreased cookie sheet 2 inches apart. Bake 12 minutes or until tops are slightly cracked. Remove from oven. Press one chocolate rectangle into center of each cookie, then sprinkle with the remaining 1/2 cup of coconut. Remove to cooling rack.
A word about toasting your coconut…it’s not necessary. You could have regular coconut flakes, but it tastes better if you toast it. To do so, spread it on a cookie sheet and bake it at 350 degrees for three minutes. Stir and bake one to two minutes longer or until light golden brown.
Enjoy, and happy holidays from A&E Groove!
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