Skip to main content

Famous Secret Chocolate Chip Crisps


This is a secret recipe in our family.  I have never given it away because people loved the cookies so much that it gave me a chance to make them something special for birthdays, Christmas, etc.  However, I am finding that I can access my favorite recipes very easily on this blog no matter where I am in the world.  This is very convenient.  As we are going home for the Holidays, my daughter, Sarah, wants to make the cookies for her boyfriend and his family and therefore, to avoid transporting of the recipe, I have decided to post it so she can have it on hand.  It is a recipe that I found quite a while ago and modified a little to be more Canadian.  So here it is - this may be here for the Holidays only!  Enjoy!



You will need:


  • 1 cup (250g) butter at room temperature on the softer side
  • 3/4 cup (150g) sugar
  • 1/4 cup (60ml) maple syrup 
  • 1/2 cup brown sugar packed
  • 1 egg
  • 1 tbsp of vanilla extract
  • 1 cup (155g) flour
  • 1/4 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 1 cup (90g) oatmeal quick cook or one minute type
  • 1 cup of chopped dark or milk chocolate, chopped (or chocolate chips)
  • 1/2 cup of chopped pecans or walnuts (optional)
____________________________
  1. Preheat oven to 350°F (180°C);
  2. Cream butter and sugars until paler in color and add maple syrup;
  3. Add egg and vanilla extract and mix well.
  4. In separate bowl, combine flour, baking powder, baking soda and salt;
  5. Add dry ingredients to butter mix and blend well.
  6. Add oatmeal, chocolate pieces and nuts.
  7. Place the cookies on a baking sheet lined with parchment paper.  Leave enough space between each cookie to allow them to spread.  Once cooked they will become lacy and crispy.  To ensure this, press down the centre of the batter so it is even and flat before baking. Let the cookies cool on the baking sheet if you can.  This will ensure even more crispness.
  8. Bake in the top and middle of oven to avoid burning and watch carefully until they are golden (about 15 minutes);
Enjoy!  I hope they bring you as much success and compliments as I have had with them.



Comments

  1. Gen Montreal12/2/12

    These cookies are absolutely amazing. They reminded my husband of the ones his grandmother used to make when he was a kid. Mmm good! Thanks Josee

    ReplyDelete

Post a Comment

Share you comments or ideas / Request information

Popular posts from this blog

Summertime Chocolate Fondue

It's summertime and the fruit is amazing.  Recently, when we were invited to a party and I asked if I could bring something, this idea came to mind.  Actually, it was inspired by my husband who suggested we buy a wonderful chocolate fondue that we found in Switzerland (that is actually from France) to bring back as gifts for friends and family in Montreal. The fondue preparation itself is presented in clay jars that stay very warm once heated and work extremely well to keep the chocolate melted and at the right temperature.  We bought two flavours:  Dark Chocolate 70% cocoa with red pepper aroma (actually quite spicy and really good) and Dark Chocolate 70% cocoa with sea salt.  Both were amazing and added a little twist to the traditional basic chocolate fondue.  The jar needs to be heated on medium power in the microwave for two minutes at a time until the chocolate is the right temperature and consistency.  Very easy.

Tourtière du Québec (French Canadian Meat Pie)

One of my fondest food memories is of my mother preparing 10 tourtières at one time in the evening after dinner as she got ready for the upcoming festivities. For French Canadians, this is the time of year when we prepare the Tourtière that will be eaten during the Holidays.  

Roasted Butternut Squash Soup with Smoked Cream

Add a piece of crisp smoked bacon for texture and roasted seeds This is one of those great recipes that is easy and can be dressed up a bit for any occasion. The flavor of the soup is really good and the smoked cream adds a little subtle surprise in the mouth. We served this at a cocktail party in little shot glasses with a breadstick and it was quite a hit. Infusing milk and cream are quite popular in France.  The principle is always the same in that the liquid is heated and left to cool with the ingredients it is being infused with.