Prep 10 mins
Cook 0 mins
I received this recipe from an elderly friend and have been enjoying it since. They are really more like little cakes and are very addictive. This recipe makes a lot of cookies, but they freeze well.
- 1 1⁄3 cups margarine or 1 1⁄3 cups butter or 1 1⁄3 cups shortening
- 3 1⁄2 cups sugar
- 2 cups cottage cheese
- 4 eggs
- 4 teaspoons vanilla
- 5 1⁄2 cups flour
- 1 cup baking cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup nuts, chopped
- confectioners' sugar
- Preheat oven to 375 degrees.
- Cream the first five ingredients in a large bowl.
- In a seperate bowl, combine the flour, cocoa, baking powder, soda, salt and nuts. Fold into creamed mixture.
- Drop by spoonfuls into a bowl of confectioner's sugar.
- Roll and place on greased cookie sheet.
- Bake ten minutes.
These are awesome. Super moist, soft, and still chewy. I made a couple of additions. I only made half a batch, and still got 3 dozen cookies. To my half batch I added 2 cups of mini chocolate chips, 1 and a half cups white chips, and I stuck a caramel in the center of each. Never had so many compliments for my baking before. :) FYI, tried these with Rolo candy in the center too (and they were good), but found that the Buttermel brand caramels worked best. The carmel is very smooth, and stays soft and gooey even after thwy have cooled. AMAZING!
I loved the extra nutrition and protein that the cottage cheese added, and my DH (who hates cottage cheese) couldn't even tell that it was in there. I added the chocolate chips like another reader did, which was excellent. However there were a few adjustments that I wasn't exactly thrilled with. Because I live at a higher altitude, I left the temperature at 375. However they still weren't totally bakes so I increased the baking time to 13 minutes. Also, another reader stated they didn't spread much, so I didn't hesitate to fill my cookie sheet. However they DID spread and run into each other, and I was a little annoyed. However that pertains to reader comments only - I am nothing but pleased with the recipe.
I have baked these for over 30 years. Our cookie group calls them 'Cocoa Puffs.' I use ricotta cheese now instead of cottage cheese to eliminate the baked curds. I also stopped rolling them in powdered sugar. Instead, I either drizzle a design of dark chocolate on the cookies once they have cooled or I dip half the cooled cookie in the dark chocolate.