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This article was published 21/12/2011 (1768 days ago), so information in it may no longer be current.
Sylvia Gabriel got this recipe for rich chocolate-caramel cookies from a friend in Saskatchewan and has been making it for several years.
Chocolate Rolo Cookies
228 g (250 ml or 1 cup) margarine or butter, softened
250 ml (1 cup) white sugar
250 (1 cup) brown sugar
10 ml (2 tsp) vanilla
175 ml (3/4 cup) cocoa
625 ml (2 1/2 cups) all-purpose flour
5 ml (1 tsp) baking soda
about 48 Rolo pieces
Preheat oven to 175C (350F). Line cookie sheets with parchment paper. In a large bowl, cream butter or margarine, sugars, eggs and vanilla until creamy. Stir in cocoa. In a small bowl, whisk together flour and baking soda. Add flour mixture to butter mixture and stir until combined. Take about 1 tablespoon of dough and place Rolo piece in centre. Roll into a ball that covers the Rolo piece. Place cookies on prepared sheets, leaving 5 cm (2 in) between cookies. Bake for about 7-8 minutes, watching carefully. Yields about 4 dozen.
Tester's notes: A chocolatey cookie with a caramel surprise, this will be a hit with kids. Because the Rolo could melt a little, I lined the cookie sheets with parchment paper.