A favorite, special cookie our neighbor, Marilyn shares with us over the holidays. The recipe is slightly vague, but if you have made cookies before, adjusting the amount of flour to your preference is easy. I kept the recipe mostly as written, because that is part of its charm.
These are a drier biscotti, but are wonderful with hot chocolate or tea.
Andrea decided we needed some biscotti for our tea. Instead of using plain white chocolate, she caramelized some. She found many different recipes for caramelizing white chocolate online. It made the biscotti extra good, but the cookie was a little sweeter than we liked. Next time we make this, we plan to reduce the sugar some.
We are studying world history and geography this year. As part of geography, we look for unique international recipes that we can try. While looking, I found a few recipes for “Moose Fart” no bake cookies. It seems they are from Newfoundland, but other places have similar recipes with different names.
These are good, but very sweet. We tried adding more graham cracker crumbs and less coconut, but they were dry and not so good. They would be extra good with nuts, so we added optional pecans to the recipe. When we shared the original recipe with friends, they disappeared very quickly.
To make the chocolate version, check out the notes.
Another recipe from Aunt Bonnie’s recipe box. We baked ours in a pie pan which worked very well also. The card did not included time to bake, but we just let our set up like a cookie.
One thing I really like about many of the recipes from Aunt Bonnie is the recipe makes a small amount. There was enough here for us, but no left overs. I am not sure when she copied this recipe, but when I looked it up, it looks like it was popular in the early 1960’s.
I have no idea where Mom found this recipe years ago. I am pretty sure it was in a “how to Mom” type book. We rarely made chocolate chip cookies growing up, but we made these often. Usually we made them drop cookies, but bar style gets them done a lot faster! They are a dryer, crispier cookie, so add a little extra water if desired.
While you can use any type of cereal, corn flakes or rice cereal is the best. One day I made them for the family I was babysitting and used Cheerios. Dom informed me that I could put most anything I wanted into the cookies I made for them, but NEVER use Cheerios again 🙂
Use 1 cup of your favorite “fillings”. Growing up we usually used half unsweetened coconut flakes and chocolate chips. But mix and match with walnuts, pecans or other favorite nuts, raisins, craisins or dried cherries (or other dried fruit sliced in small pieces) and your favorite chocolate chips.
Aunt Bonnie made us these cookies for the first time nine years ago. She told us that “if you break them into three pieces without talking, your wish comes true”. It has never been proven, since my kids can’t stop talking long enough to break a cookie into three pieces 🙂
Allan and I discovered this recipe in Grandma Reble’s collection when I went to Colorado with the McGuire’s for the first time. Since getting married, we go to Colorado every few years and usually make at least one recipe from Grandma’s collection.
As you can see from the notes, Grandma thought they were “very good”. We still make them often because they have always been one of our favorite cookies. Years later, Oma gave Andrea a very similar recipe.
In our family, we do not use butterscotch chips. If we use chocolate chips, they are “Cowboy Cookies”, but if we use M&M’s they are “Cowgirl Cookies”. I can not remember who insisted on that name change, but it was probably Andrea.
Megan wanted to create her own cookie for her tenth birthday. This is what she came up with.