Name: Chocolate Rocks
Yield: 1
Ingredients: 2 c. whole wheat flour -; 1 c. rolled oats -; 1 tsp. cinnamon -; 1/2 tsp. baking soda -; 1/2 tsp. salt -; 8 tbsp. unsalted butter -; 1 1/2 c. packed dark brown sugar -; 1/2 c. apple butter -; 2 large eggs -; 1 tsp. vanilla extract -; 1 1/2 c. bittersweet or semisweet chocolate chips -; 1 c. walnut pieces -; 3/4 c. raisins -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate Rocks

1. 2 c. whole wheat flour -

2. 1 c. rolled oats -

3. 1 tsp. cinnamon -

4. 1/2 tsp. baking soda -

5. 1/2 tsp. salt -

6. 8 tbsp. unsalted butter -

7. 1 1/2 c. packed dark brown sugar -

8. 1/2 c. apple butter -

9. 2 large eggs -

10. 1 tsp. vanilla extract -

11. 1 1/2 c. bittersweet or semisweet chocolate chips -

12. 1 c. walnut pieces -

13. 3/4 c. raisins -

How to cook deliciously - Chocolate Rocks

1. Stage

Preheat oven to 375 degrees. Position racks in upper and lower thirds of oven. In a large bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside. In a medium saucepan, melt butter over medium heat. Remove from heat; stir in brown sugar. Stir in apple butter, eggs, and vanilla. Add flour mixture; stir until well combined. Stir in chocolate chips, walnuts, and raisins. Return dough to bowl, cover, and refrigerate until firm, 30 minutes to an hour.

2. Stage

Line 2 baking sheets with parchment paper. Drop dough by rounded soup-spoonfuls about 1 inch apart. Bake 13-15 minutes, rotating pans halfway through cooking, until bottoms of cookies are golden brown. Immediately transfer cookies to racks to cool. Store in an airtight container for up to 1 week. Makes about 3 dozen cookies.