Go To School Cookies
Delicious and easy-to-make chocolate cookies with nuts, perfect for a quick snack or school treat, combining rich cocoa flavor with a tender crumb.
Ingredients
Instructions
- Mix all the ingredients together until well combined.
- Cut the dough into individual cookies.
- Bake on a cookie sheet at 375°F for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the white sugar with brown sugar. If you don't have self-rising flour, you can make your own by adding 1 1/2 tsp. baking powder and 1/4 tsp. salt to 1 1/2 cups of all-purpose flour. Incorporate mix-ins like chocolate chips or dried fruit for added texture, or try a variation inspired by No Bake Peanut Butter Fudge for a different taste.
Serving Suggestions
These Go To School Cookies are perfect as a lunchbox treat or after-school snack. Serve them with a glass of cold milk or alongside a cup of tea for an afternoon pick-me-up. For a fun dessert, pair them with a scoop of vanilla ice cream or try them with Chocolate Whipped Cream Cake for a delightful combination.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes to restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Go To School Cookies contains roughly 726 calories, with 6g protein, 111g carbohydrates, and 6g fat. It is an excellent source of calcium (37% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1238mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of Crisco?
Yes, you can substitute margarine for Crisco in this recipe. However, keep in mind that margarine may alter the texture slightly, resulting in softer cookies. Make sure to use a stick margarine that is suitable for baking for the best results.
What can I use instead of nuts?
If you prefer a nut-free version, you can simply omit the nuts or substitute them with seeds like sunflower or pumpkin seeds. Alternatively, you could add chocolate chips or dried fruit to maintain a satisfying texture and flavor.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden at the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them, especially if you are baking a smaller batch, to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).