Rocky Chocs (cookies)

[Guest guest]

I made these on the weekend and they turned out nice and chewy. They were

also very quick to make (cooking them took longer!)

Jo.

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " January 30, 2001 " >

<Summ>

<Nam>

Rocky Chocs

</Nam></Summ>

<RcpE name= " Rocky Chocs " author= " The Australian Women & apos;s Weekly " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Rocky Chocs

 

Recipe By :The Australian Women's Weekly

Serving Size : 45 Preparation Time :0:00

Categories : Baking Biscuits & Cookies

Chocolate Drop Cookies

Fruit Nuts & Seeds

Quick & Easy Sweet

Tried

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

200 g butter -- chopped

3/4 c caster sugar -- (165g)

3/4 c brown sugar -- (150g) firmly packed

2 eggs

2 c self-raising flour -- (300g)

1/2 c cocoa -- (50g)

1/2 c glacé cherries -- (125g) chopped

1/2 c chocolate chips -- (95g)

1/2 c unsalted roasted peanuts -- (75g)

 

Beat butter, sugars and eggs in medium bowl with electric mixer until smooth.

Stir in remaining ingredients; mix well. Roll level tablespoons of mixture into

balls, place about 3cm apart on greased oven trays. Bake in moderate oven

(180ºC/350ºF) about 15 minutes or until firm. Stand biscuits 5 minutes before

lifting onto wire racks to cool.

 

Source:

" Quick-Mix Biscuits & Slices "

S(ISBN):

" 1-86396-029-5 "

Copyright:

" ACP Publishing Pty Ltd 1994 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 93 Calories; 6g Fat

(50.6% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber;

18mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;

0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

NOTES : Carob powder can be substituted for cocoa, and chopped carob for

choc chips, if preferred. Makes about 45.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 45 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Baking

</CatT>

<CatT>

Biscuits & amp; Cookies

</CatT>

<CatT>

Chocolate

</CatT>

<CatT>

Drop Cookies

</CatT>

<CatT>

Fruit

</CatT>

<CatT>

Nuts & amp; Seeds

</CatT>

<CatT>

Quick & amp; Easy

</CatT>

<CatT>

Sweet

</CatT>

<CatT>

Tried

</CatT>

</CatS>

<IngR name= " butter " unit= " g " qty= " 200 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " caster sugar " unit= " c " qty= " 3/4 " >

<IPrp>

(165g)

</IPrp>

</IngR>

<IngR name= " brown sugar " unit= " c " qty= " 3/4 " >

<IPrp>

(150g) firmly packed

</IPrp>

</IngR>

<IngR name= " eggs " qty= " 2 " ></IngR>

<IngR name= " self-raising flour " unit= " c " qty= " 2 " >

<IPrp>

(300g)

</IPrp>

</IngR>

<IngR name= " cocoa " unit= " c " qty= " 1/2 " >

<IPrp>

(50g)

</IPrp>

</IngR>

<IngR name= " glacé cherries " unit= " c " qty= " 1/2 " >

<IPrp>

(125g) chopped

</IPrp>

</IngR>

<IngR name= " chocolate chips " unit= " c " qty= " 1/2 " >

<IPrp>

(95g)

</IPrp>

</IngR>

<IngR name= " unsalted roasted peanuts " unit= " c " qty= " 1/2 " >

<IPrp>

(75g)

</IPrp>

</IngR>

<DirS>

<DirT>

Beat butter, sugars and eggs in medium bowl with electric mixer until

smooth. Stir in remaining ingredients; mix well. Roll level tablespoons of

mixture into balls, place about 3cm apart on greased oven trays. Bake in

moderate oven (180ºC/350ºF) about 15 minutes or until firm. Stand biscuits

5 minutes before lifting onto wire racks to cool.

</DirT>

</DirS>

<Srce>

Quick-Mix Biscuits & amp; Slices

</Srce>

<AltS label= " ISBN " source= " 1-86396-029-5 " />

<CpyR>

ACP Publishing Pty Ltd 1994

</CpyR>

<Note>

Carob powder can be substituted for cocoa, and chopped carob for choc chips,

if preferred. Makes about 45.

</Note>

</RcpE></mx2>