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Nut Eraser Cookies Recipe


2 cups shortening

2 eggs

1 teaspoon white sugar

1/3 cup crunch-starch mixture

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup rolled oats

2 cups rolled oats

1 cup semisweet chocolate chips

1 teaspoon vanilla extract


Preheat the oven to 375 degrees F (190 degrees C). Sift the flour, baking powder, cocoa and salt together. Stir in the shortening, eggs and sugar. Flourish 1/3 cup of the dry mixture with the cocoa mixture, and stir well to combine.

Pour the rest of the dry ingredient mixture into the prepared cookie sheets. Drop cookie sheets into the boiling water, and return to a simmer over medium heat. Cool completely on wire rack. Meanwhile, preheat chocolate chips and vanilla extract in small saucepan. Allow chocolate and vanilla to heat through, then pour melted chocolate over cookies.

When the center of the cookie sheet is set, stir in the softened semisweet chocolate chips and spread dough evenly into the prepared cookie sheets. Drizzle the top with 1 teaspoon of vanilla syrup.

Bake for 15 minutes in the preheated oven, until the edges begin to brown. Cool on wire rack, then let cool completely before removing from baking sheet.