Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Chocolate Overdose Cookies
Eileen Goltz |
Pareve or Dairy
6 to 7 dozen cookies
1 cup slivered almonds, toasted
4 oz. bittersweet chocolate
1 cup dried cherries
12 oz. semisweet chocolate chips
2 cups rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ lb. (2 sticks) unsalted butter or margarine, softened
1 cup packed brown sugar
1 cup sugar
1½ teaspoon vanilla
Preheat oven to 350°F. Grease or parchment paper line cookie sheets.
Chop the chocolate bar into small chunks, no larger than large chocolate chips, and set aside.
In a large bowl, combine cherries, chocolate chips and oats and set aside.
Sift together flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, beat the butter until light and fluffy, about 3 to 4 minutes. Add sugars and beat the butter until creamy. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well-combined, less than a minute. Add the cherry-chocolate chip-oats mixture, and then the chopped chocolate pieces and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated.
Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 10 to 12 minutes, or until the cookies have set and are slightly flattened and light brown.
Cool on sheets for 2 minutes, then transfer to racks to cool completely.