Prep 10 mins
Cook 12 mins
Turn your less than fresh bread into a cheap, tasty treat! You will not believe how tasty these are! Since I always have the ingredients I have played around with a few variations.
- 1 1⁄4 cups flour
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄3 cup cocoa
- 1⁄2 cup milk
- 1 large egg
- 2 teaspoons vanilla extract
- 2⁄3 cup vegetable oil
- 2 cups breadcrumbs
- 1⁄2 cup nuts (optional)
- Mix dry ingredients in large bowl.
- Combine liquids and add to dry.
- Drop by spoonfuls onto ungreased cookie sheet.
- Bake at 350° for 10-12 minutes.
- Remove from pan while still warm.
- Cool on rack.
- Variations: Mexican Chocolate Cookies: add 1 tsp cinnamon and almonds.
- Cinnamon Sugar Cookies: omit cocoa add 1 tsp cinnamon.
- Cappuccino Cookies; add 1 tsp cinnamon, and 2 Tbsp instant coffee.
These just turn out for me. My dough was too runny and so it made very flat cookies that wouldn't come off the cookie sheet. Flavor was good though.
I got this recipe from somewhere else (I think it's from Tightwad Gazzette) and used freshly ground w.w. pastry flour, w.w. homemade bread crumbs, Sucanat and coconut oil. They don't spread at all, but they are very good - like a previous reviewer said, chewy brownie like texture. I will try adding choc. chips next. It took 15-17 minutes to bake. The family liked them. Thanks for posting!
I have made a recipe very similar to this for years and we love it. For variety I started using pretzel crumbs as the crumbs and we love the salty/chocolatey combo. I have also used crused cereal with success. I used melted shortening but will move to oil the next time I make these. A wonderful use of leftovers!