While we were gone on our trip to Tennessee and North Carolina, the boys next door kept an eye out on our place and got our mail for us. They are so busy with their work (techie guys) that I haven't seen much of them lately. Saturday morning I made these Chewy Fudge Cookies for them to thank them for being next door. All three of them (Jeff, Sean, and Wyatt) came over to get them and to visit for a bit since we haven't seen them very much recently. It was good to find out what their plans were for Thanksgiving. Sean reminded himself again that he needed to go through his mother's recipes that he has and share some with me. They are originally from Germany and I am sure she has some really good ones.
This recipe came from the Wisconsin Gas Co. I found the recipe in a 1983 Recipe Book from the Milwaukee Sentinel Food Fair and Cooking School. And yes, I got the cookbook at an estate sale on Friday. These type of cookbooks have the best, tried and true, recipes.
CHEWY FUDGE COOKIES
2 tablespoons butter
1-1/2 cup chocolate chips (I used 60% cacao chips)
1 can (14 ounces) sweetened condensed milk
1 cup sifted flour
1/2 cup chopped nuts (I used walnuts)
1 teaspoon vanilla extract
Preheat oven to 325 degrees F.
In a medium saucepan, melt butter and chocolate chips over low flame.
(Stir until chips have melted
and mixture is smooth.)
Remove pan from flame and
stir in milk and
then the flour.
Add nuts and vanilla and
mix well.
Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart. I thought the dough was going to run because it was more like fudge, but they didn't.
(If you don't have a cookie scoop, I would suggest you add it to your wish list for Christmas. This scoop works great, especially for these, but for all drop cookies. I can't remember what my life was like before buying one.)
Bake for 12 minutes. (Cookies will be shiny and puffed up.)
Remove immediately from cookie sheet and cool on wire rack.
(The first pan I left the cookies on the sheet while I prepared the second pan. The cookies must have continued to bake on the pan, because they did not look anything like the rest of them. They were also a little dryer. So make sure you remove them from the pan right after you bring them out of the oven.)
This recipe came from the Wisconsin Gas Co. I found the recipe in a 1983 Recipe Book from the Milwaukee Sentinel Food Fair and Cooking School. And yes, I got the cookbook at an estate sale on Friday. These type of cookbooks have the best, tried and true, recipes.
CHEWY FUDGE COOKIES
2 tablespoons butter
1-1/2 cup chocolate chips (I used 60% cacao chips)
1 can (14 ounces) sweetened condensed milk
1 cup sifted flour
1/2 cup chopped nuts (I used walnuts)
1 teaspoon vanilla extract
Preheat oven to 325 degrees F.
Remove pan from flame and
(If you don't have a cookie scoop, I would suggest you add it to your wish list for Christmas. This scoop works great, especially for these, but for all drop cookies. I can't remember what my life was like before buying one.)
Yum! These cookies sound delicious❣️Adding this recipe to my list. Linda@Wetcreek Blog
ReplyDeleteHi Linda, I just finished eating the last one (I kept the first pan that cooked too long). It was a little dry but still enough hint of fudge to enjoy. I checked out your blog. So enjoyed reading the narrative from your mother. Priceless! My mother was born in 1920 and grew up in a little town in southeast AR. Her daddy was the village blacksmith. I remember some of the stories she told but wish I had them down on paper. Patricia
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