MARZIPAN COOKIES
These were based upon Bergy's 'World's Best Cookies', but I think these truly may it! This large, soft cookie is like biting into warm marzipan. At least it is if you eat them as soon as they pop out of the oven (as I have been known to do!).
Provided by skat5762
Categories Drop Cookies
Time 30m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- Cream together the butter and sugar.
- Add cocoa, egg, oil, and almond, beating well.
- Mix in oats, flakes, coconut, and chips.
- Stir well.
- Blend together flour, baking soda, and salt in separate bowl.
- Add to creamed mixture and stir well.
- Refrigerate for 15 minutes, if desired, to firm up dough.
- Preheat oven to 325-degrees.
- Drop rounded Tablespoonfulls onto an ungreased cookie sheet about 2-inches apart.
- Press down with a fork, dipped in cold water.
- Smooth any cracks around the edge with your fingers.
- Bake at 325 for 11- 15 minutes.
- You may wish to keep a careful eye on the time, as it depends on how big you make the cookie.
- Do not overbake, but these are perfect when slightly underbaked.
Nutrition Facts : Calories 3087.8, Fat 176.5, SaturatedFat 82.8, Cholesterol 353, Sodium 2530.4, Carbohydrate 343.9, Fiber 22.9, Sugar 113.1, Protein 45.2
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