Prairie Pantry Cookies

PRAIRIE PANTRY COOKIES: DELICIOUSLY SIMPLE

The chocolate chip cookie is one of the most recognizable treats. If you’ve never actually had one, you’ve at least heard of it. But, how did it become so reknown?

Back in 1938, Ruth Wakefield of Whitman, MA, found herself inspired with a new idea to satify the sweet cravings of a lodge full of guests. 

As North America began fully feeling it’s recovery from the great depression, items began to appear in kitchen pantries that were scarce and unaffordable before. 

The Toll House chocolate chip cookie was born in Ruth’s humble kitchen, using some newly purchased chocolate bars.

Today, the age-old practice of finding new inspiration in everyday items on-hand, continues. Paving the way for home-bakers everywhere to add their own special touch to the original chocolate chip cookie. 

Here on the Manitoba prairie, I too was inspired to warm up our kitchen, on a chilly day, with aromas of tradition, memories and the unmistakable fragrance of chocolate.

Total Prep Time: 45 Min

Servings in Recipe: 24

Serving Size:  1 cookie

Calories Per Serving:  221

PRAIRIE PANTRY COOKIES

INGREDIENTS

cookies

  • 1 cup butter
  • 1 cup brown sugar, firmly packed
  • 1 cup granular sugar 
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup quick-cook oats 
  • 1 – 1 1/2 cups chocolate chips
  • 1 cup chopped walnuts
Prairie Pantry Cookie Ingredients

PRAIRIE PANTRY COOKIES

DIRECTIONS

cookies

  • Preheat oven to 350F/180C
  • In a large bowl or stand mixer, beat butter and sugars together, until light in color and creamy. The longer you beat them , the lighter and creamier the mixture gets.
  • Crack in both eggs and as they spread across the butter and sugar mixture, dribble in the vanilla extract.
  • Combine all this on medium speed in your mixer, or by hand, until all return to that creamy, dreamy consistency.
  • In a separate bowl, whisk together your dry ingredients. Flour, baking powder, baking soda and salt.
  • Slowly add the dry ingredients to the wet ingredient mixture until that magical cookie dough begins to form.
  • In the same bowl that you used to mix your dry ingredients, stir oats, chocolate chips and walnuts together until all are evenly combined.
  • Add the entire amount to your soft dough and slowly fold together (on a slow speed with the dough attachment, if using a stand mixer).
  • Using two large spoons or a medium-size dough scoop, drop dollops of your heavenly mixture (that already smells good!) onto parchment covered baking sheets. Dollops should be placed at least 2 inches apart to allow for spreading during baking.
  • Bake for 15 minutes, rotating each baking sheet 180 degrees, half way through.
  • Once done, remove the baking sheets from the oven and inhale that intoxicating chocolatey aroma that has become the stuff of legend.
  • Place cookies on a wire rack or paper towels to cool.
  • Sample one immediately and luxuriate in your freshly baked, chocolate-chip achievement.
  • Store the rest in your cookie jar and enjoy the bliss.
Prairie Pantry Cookies Directions

ALTERNATE INGREDIENTS

  • Butter > Margarine
  • Brown Sugar > Splenda Brown Sugar
  • Walnuts > Pecans
  • Chocolate Chips > Macadamia Nuts

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