These Wartime Ration Cookies offer a glimpse into the ingenuity of baking during times of scarcity. Using honey and maple syrup for sweetness and shortening in place of butter, these cookies are surprisingly delicious and satisfying, packed with walnuts and chocolate chips. They are soft, chewy, and full of comforting flavor.
Ingredients:
Ingredient
Quantity
Notes
All-purpose flour
2 1/2 cups
Baking soda
1 teaspoon
Fine salt
1 teaspoon
Shortening
1 cup
Room temperature
Honey
3/4 cup
Maple syrup
1/2 cup
Large eggs
2
Room temperature
Vanilla extract
1 teaspoon
Chopped walnuts
1 cup
Chocolate chips
14 ounces
Instructions:
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper and set them aside.
Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking soda until well combined. Set the dry ingredients aside.
Cream Shortening: In another large mixing bowl, beat the room temperature shortening with an electric mixer until it is soft and fluffy, about 2 to 3 minutes.
Add Sweeteners: Gradually add the honey and maple syrup to the creamed shortening and beat until they are fully incorporated, about another 2 minutes. Scrape down the bottom and sides of the bowl to ensure everything is evenly mixed.
Beat in Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully combined with the shortening mixture before adding the next. Scrape the bottom and sides of the bowl again. Stir in the vanilla extract.
Gradually Add Dry Ingredients: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed until just fully combined. Be careful not to overmix the dough.
Fold in Nuts and Chocolate Chips: Gently fold in the chopped walnuts and chocolate chips into the cookie dough until they are evenly distributed throughout. The dough will be quite soft.
Drop onto Baking Sheets: Drop large teaspoon-sized portions of the cookie dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread during baking.
Bake the Cookies: Bake in the preheated oven for 7 to 10 minutes, or until the edges of the cookies are slightly golden brown. The centers may still look soft.
Cool on Baking Sheets: Let the baked cookies cool on the baking sheets for 5 to 9 minutes before attempting to transfer them. These cookies are soft, especially when warm, so handle them gently.
Transfer and Cool Completely (or Enjoy Warm): Carefully transfer the slightly cooled cookies to a wire rack or a plate to cool completely. You can also enjoy them warm.
Store: Once cooled, store the Wartime Ration Cookies in an airtight plastic container at room temperature for 3 to 5 days or in the refrigerator for up to 7 days.
Enjoy these historical and delicious cookies! Their soft texture and combination of sweet, nutty, and chocolatey flavors make them a unique and satisfying treat.