Mocha Cookie Crisps
||Yield/Servings: 3 1/2 dozen |
|1/2 cup honey or corn syrup|
1 1/2 tsp. instant coffee powder
1 - 4 oz. pkg. German sweet chocolate or
4- 1 oz. squares semi-sweet chocolate
1/3 cup butter
1 cup Quaker Oats (uncooked)
2/3 cup shredded or flaked coconut
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
|Bring combined honey and coffee to boil in 2-qt. saucepan over medium heat. Add chocolate and butter; stir over low heat until chocolate is melted and mixture is smooth. Remove from heat; add remaining ingredients.|
Drop by level teaspoonfuls onto greased cookie sheet, about 3 inch apart.* Bake in preheated slow oven (300 degree) 10-12 minutes. Cool 2 minutes on cookie sheet; carefully remove with metal spatula. Makes about 3 1/2 dozen cookies.
* Note: If mixture thickens upon standing, stir over low heat.
Variation: For Cream Filled Crisps:
Roll each warm cookie around butter coated handle of wooden spoon to form tube shape. Slide cookie off handle onto wire rack to cool. Fill with whipped cream before stirring.
Coffee and chocolate combine in lovely, lacy rounds .. as crackling fresh as a crisp October day :)
|Recipe Source: Quaker|
|Submitted by: Creative Cooking USA |