Description
Have you ever bitten into a cookie that feels like a warm hug from the past? German Rocks are a vintage treasure often found in grandma’s handwritten recipe box. Despite the rugged name, these cookies are far from hard; they are delightfully chewy drop cookies, packed with sweet chopped dates and crunchy walnuts, and spiced with a hint of warm cinnamon. Perfect for holiday exchanges or a cozy afternoon coffee break.
Ingredients
Units
Scale
- 1 1/2 cups Granulated Sugar
- 1/2 cup (1 stick) Butter, softened
- 3 Large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Hot Water
- 2 1/2 cups Chopped Walnuts (or pecans)
- 2 cups Dates, pitted and chopped
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugar: In a large mixing bowl, mix the softened butter and granulated sugar on medium speed until well combined and uniform.
- Add Eggs and Vanilla: Add the eggs and vanilla extract. Mix vigorously until the batter transforms into a light, airy, and pale yellow consistency.
- The Hot Water Trick: In a separate small bowl, dissolve the baking soda in the teaspoon of hot water. Mix this liquid into the butter mixture.
- Incorporate Dry Ingredients: Add the flour and cinnamon. Mix gently until just combined. Stop as soon as the flour streaks disappear.
- Fold in the “Rocks”: Gently fold in the chopped walnuts and chopped dates using a sturdy spatula. The dough will be very thick and heavy.
- Scoop and Bake: Drop heaping portions (approx. 2-3 tablespoons) onto cookie sheets, spaced 2 inches apart. Bake for 12-14 minutes until edges are light golden brown.
- Cool: Allow cookies to cool on the sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
- The Hot Water Trick: Dissolving the baking soda in hot water is an old-fashioned technique that ensures the leavening agent is dispersed evenly throughout the dense dough, preventing the cookies from falling flat.
- Date Prep: Make sure your chopped dates aren’t stuck in one giant clump before adding them to the dough. This ensures every cookie gets an equal distribution of fruit.
- Texture: Don’t be alarmed if the dough is heavy! It needs to be substantial to hold all those nuts and dates.
- Storage: Store these in an airtight container at room temperature. They stay deliciously chewy for days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: German / American Vintage
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
