Rhea Burt'S Gobs
Rich, chocolatey gobs with a moist, tender crumb, perfect for chocolate lovers and sweet cravings. A delightful treat for gatherings or everyday indulgence.
Ingredients
Instructions
- Mix shortening, sugar, sour milk, and eggs in a bowl.
- Stir in hot coffee, cocoa, and vanilla until well combined.
- Add flour and soda, mix until smooth.
- Drop spoonfuls of batter onto a cookie sheet.
- Bake at 350°F (175°C) for about 10 minutes.
- Cool the cookies, then fill with icing.
Tips & Substitutions
For the best texture, ensure your shortening is at room temperature before mixing. If you don't have sour milk, you can make a substitute by adding 1 tablespoon of vinegar to regular milk and letting it sit for 5-10 minutes. To enhance the chocolate flavor, consider using dark cocoa powder instead of regular cocoa. This recipe can also be adapted to create variations like Cheesy Zucchini Pie by adding grated zucchini.
Serving Suggestions
Serve these delightful gobs with a glass of cold milk or coffee for a perfect afternoon treat. They can also be enjoyed as a dessert paired with vanilla ice cream or whipped cream. For a fun twist, consider sandwiching them with icing between two cookies and pairing with a slice of Wild Berry Buckle for a delightful dessert spread.
Storage & Reheating
Store leftover gobs in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply microwave for a few seconds or place them in a preheated oven at 300°F (150°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhea Burt'S Gobs contains roughly 2448 calories, with 35g protein, 305g carbohydrates, and 92g fat. It is an excellent source of iron (94% of the Daily Value), dietary fiber (81% of the Daily Value), and protein (69% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 800mg per serving (35% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, the texture may differ slightly, resulting in a denser cookie. Be sure to use unsalted butter for the best flavor, and let it soften to room temperature for easier mixing.
What can I use instead of sour milk?
If you don't have sour milk, you can create a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly. This will mimic the acidity of sour milk needed for the recipe.
How do I know when the cookies are done baking?
The cookies should be set around the edges and slightly soft in the center when they're done. They will continue to firm up as they cool on the baking sheet. Keep an eye on them to avoid overbaking, which can lead to a dry texture.
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).