Swap Nuts for Chocolate
I have a small collection of vintage cookbooks that I love to look through and cook from. Some of the vintage cookbooks are better written than others, but they all have an interesting snapshot of the past. I found this recipe for crunchy cookie drops in a vintage cookbook called: the New Gas Cook Book: Your Complete Guide to Modern GAS Cooking. It was published in 1961 by the AGA (American Gas Association, Inc.). The introduction to the book reads as follows.
This book has been written for the millions of homemakers who use gas–the modern fuel–for cooking.
Today’s modern gas ranges bring cooking miracles right into your kitchen. The Burner with Brain* makes surface cooking automatic, controlling the temperature and eliminating burned food and boil overs.
*AGA mark © Am. Gas Assoc. Inc
Crunchy Cookie Drops Back By Popular Demand
I took a poll on Instagram and between the Crunchy Cookie Drops and the Sugar and Spice Balls, the cookie drops won. I usually stay away from cookies with coconut, because I am not a huge fan of coconut, but I love these cookies. Isabelle found the lemon extract a little strong, so she updated the recipe by adding chunks of orange chocolate and they turned out so delectable.
Vintage crunchy cookie drop recipe gets an update as Isabelle bakes for the Flour Bakery & Café annual cookie swap in Cambridge, MA. This Crunchy Cookie Drop recipe is updated with chocolate and orange.
- 1/2 cup of shortening
- 1/2 cup of sugar
- 1/2 cup of light brown sugar
- 1/2 tsp of vanilla extract
- zest of 1/4 of an orange
- 1 egg
- 1 cup of flour
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 1 cup of quick cooking oats
- 1 cup of crispy rice cereal
- 1/2 cup of flaked coconut
- 1 cup of orange flavoured chocolate, cut into small bits
- Cream shortening and sugars.
- Add extracts and egg; beat well.
- Stir in flour sifted with salt, soda and baking powder.
- Gradually mix in remaining ingredients.
- Shape rounded teaspoonfuls of stiff dough on ungreased baking sheet. Bake in 350 ℉ oven about 15 minutes, or until brown.
The cookies only bake for 15 minutes but you will likely have multiple batches so they cook evenly that is why the total time is 75 minutes.