German's Chocolate Lace Cookies & October's Give-Away Apron

Lace cookies have always been a favorite of mine--I love the crunchy chewiness--and German's Chocolate Cake was a favorite of both my mother and Kelly.  On this fall-like day, it was a good recipe to come up with to honor their memory.

German's sweet chocolate was developed by an American chocolate maker, Sam German of Dallas, Texas.  However, on June 3, 1957, it was the "Recipe of the Day" in the Dallas Morning Star created by Mrs. George Clay. The cake is made with German's chocolate, with a filling and topping of a caramel made with egg yolks and evaporated milk, then coconut and pecans are stirred in.  Just typing these ingredients make my mouth water!

These cookies have that caramel-like taste with the addition of brown sugar and the rest of the ingredients added; coconut, pecans and melted German's chocolate.  It has a small amount of flour with the addition of Old-Fashioned Oats giving them their lacy affect.  All-in-all, a pretty good replica of that famous cake from the 50s.

German's Chocolate Lace Cookies
1- 4oz pkg. German's sweet chocolate
2 T milk

In a small bowl, rough chop the chocolate and pour the milk over it.  Microwave on high for 40 seconds. Stir and microwave another 20 seconds.  Stir until smooth.

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup + 3T firmly packed light brown sugar
1 tsp. vanilla extract
1/3 cup King Arthur all-purpose flour
Scant 1/2 tsp. baking soda
pinch of salt
1 1/4 cups Old-Fashioned Oats
2/3 cup chopped pecans
1/2 cup sweetened coconut flakes

Preheat oven to 350F-degrees and line two baking sheets with parchment paper.

In a stand mixer, using the paddle attachment, cream the butter and brown sugar until fluffy.  Scrape down the sides of the bowl with a rubber spatula.  Add the vanilla and melted chocolate mixture and beat again.  Add the remaining ingredients and mix just until combined.

Scoop 1 tsp. of the dough onto the prepare sheet, leaving plenty of room for the cookie to expand.

Bake in preheated oven for 10 minutes.  Remove from oven and allow to cool slightly before transferring them to a rack, or if you like a rolled effect, over a rolling pin covered with wax paper.

 The cookies are nice and crunchy and if you're needing a chocolate fix, these will provide that. Enjoy!

As promised, here is October's Give-Away Apron, full of the colors of Fall with a little bit of Halloween thrown in:-D  Just make a comment on any of the posts this month, and this apron could find it's way to your home.