Old fashioned brown sugar drop cookies with spelt flour
When I was little my grandmother had a candy tin tucked in a cupboard in her dining room, a very regal-looking red and gold crown-shaped candy tin with a fancy top.
We lived just one street away from my grandmother (Nonie as we called her) and passed her house on our way home from school. It was very convenient if we were feeling nervy enough to knock on her door and ask if we could visit the candy cupboard.
No one else I knew had a candy tin quite like it -- tucked in a closet and shaped like something out of a fairy tale -- which is probably why the ritual was so thrilling. I don’t remember anything about the actual candy.
Candy was all we ate at Nonie’s house, along with the occasional digestive cookie, which is why I drew a blank when Mom mentioned Nonie’s drop cookie recipe. But when she described them my memory of the cookies was so vivid I could practically taste them again.
They were my long lost cookies, a recipe that I remembered from my early childhood.
This is a classic old fashioned cookie, originally made with dates and nuts. I swapped these for chocolate chips and dried cranberries, the preferred combo in my house. The flavour of these cookies always reminded me of butterscotch and the texture is soft, almost cakelike.
Nonie’s drop cookies
- ½ cup butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking soda
- ½ tsp. salt
- 2 cups flour (spelt or whole wheat)
- 1 cup chopped dates, nuts, chocolate chips, dried cranberries or a combination
- Cream butter and sugar. Beat in eggs and vanilla. Combine baking soda, salt and flour and add to creamed mixture. Stir in extras (dates, nuts, chocolate chips).
- Drop by heaping teaspoonful onto a parchment lined baking sheet.
- Bake at 350 F for 12 minutes.
Recipe doubles well.