Rolo Cookies
Yield
2 dozenPrep
20 minCook
10 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 1 | cup |
nuts
chopped |
|
| 1 | cup |
margarine
or butter, soft |
|
| 1 | bag |
rolo chocolate
|
* |
| 2 | teaspoons |
vanilla extract
|
|
| ¾ | cup |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
nuts
chopped |
|
| 237 | ml |
margarine
or butter, soft |
|
| 1 | bag |
rolo chocolate
|
* |
| 1E+1 | ml |
vanilla extract
|
|
| 177 | ml |
cocoa powder
|
|
Directions
Heat oven to 375℉ (190℃).
In small bowl combine flour, cocoa and baking soda.
Mix well.
In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.
Add vanilla and eggs and beat well. Add flour mixture and blend.
Stir in ½ cup of nuts. For each cookie, shape about 1 tablespoon of dough around 1 Rolo, covering completely.
In a small bowl combine remaining nuts (ground up pretty fine) with 1 tablespoon of sugar.
Press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased cookie sheets.
Bake at 375℉ (190℃) for 7 to 10 min. or until set and slightly cracked.
Cool 2 minutes, remove from cookie sheets.
Cool completely.
