Aunt Betty’s Homestyle German Rocks are old-fashioned, hearty cookies packed with warm spices, nuts, and raisins. Slightly crisp on the outside and tender inside, these rustic drop cookies were a farmhouse favorite—perfect with coffee, tea, or tucked into a lunch pail.
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup chopped walnuts or pecans
- 1 cup raisins
- ½ cup chopped dates (optional but traditional)
Instructions
- Prepare the oven
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them. - Cream butter and sugar
In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2–3 minutes. This creates the rich, tender base typical of old-fashioned cookies. - Add the eggs
Beat in the eggs one at a time, mixing well after each addition until fully incorporated. - Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. - Fold in fruit and nuts
Stir in the chopped nuts, raisins, and dates (if using). The dough will be thick and chunky—this is exactly how German Rocks should be. - Shape and bake
Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and lightly browned. - Cool and serve
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool while staying tender inside.
✨ Tip: These cookies taste even better the next day as the spices deepen—store them in an airtight container for up to a week.
