Instructions
1. Cream the Butter and Sugar
Beat the softened butter and brown sugar until light and fluffy. This creates a base that keeps the cookies tender despite their dense add-ins.
2. Add the Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract. The batter will become silky and rich.
3. Combine Dry Ingredients
In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt. These spices give the cookies their warm, unmistakable aroma.
4. Mix Wet and Dry Together
Gradually add the dry mixture into the butter mixture. At this stage, the batter will become thick—perfect for holding the “rocks.”
5. Fold in Nuts and Fruit
Stir in the dates (or raisins) and chopped nuts. Don’t skimp; the plentiful mix-ins are what define German Rocks.
6. Scoop and Bake
Drop spoonfuls—or use a cookie scoop—onto a parchment-lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden.
They should feel firm on the outside but soft when gently pressed in the center.
7. Cool and Enjoy
Let the cookies rest on the baking sheet for a few minutes before moving them to a cooling rack. The flavor deepens as they rest.
Why These Cookies Are Worth Making
German Rocks may not win beauty contests, but they win hearts. They’re:
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nutritious enough for a breakfast treat,
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sturdy enough to ship in holiday boxes,
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flavorful enough to become a yearly tradition,
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and simple enough for even beginner bakers.
Every bite carries a little piece of Old-World comfort—crumbly, nutty, warmly spiced, and wonderfully nostalgic.
