Chewies - Vintage Recipe

by Marisa McClellan, Posted Dec 15th 2008 @ 12:00PM

My grandma Bunny was known throughout her community of friends, neighbors and family as an excellent cook. She worked full time as a writer, editor and art director for most of her adult life, so her recipes had to be reliably easy to prepare, hard to ruin and always tasty.

This little recipe for Chewies was one of her go-to desserts, good for those occasions when one of her kids did particularly well at school or when she was called on to bring a contribution to a church bake sale. Another handy thing about this cookie is that the entirety of the batter can be mixed up in a single pot, making quick work of clean up.

A recipe with a bit more detail is after the jump.

Bunny's Chewies

1/4 pound butter (1 stick)
2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
i cup nut meats, toasted and chopped fine

Preheat oven to 350 degrees.

In a medium sized pot, melt butter and sugar together over low heat. When melted, remove the pot from the stove and let the mixture cool a little. Temper your beaten eggs by taking a couple of spoonfuls of the butter and sugar mixture and stirring it into the eggs. Repeat with a few more spoonfuls, until the eggs are warmed (the goal of this is to prevent scrambling when you mix the eggs into the butter and sugar). Add eggs to sugar and stir to combine. Add vanilla at this time.

Sift the flour, baking powder and salt into the wet ingredients and stir to combine. Stir in nuts (I particularly like to use pecans, but you can use whatever you have around).

Spoon out onto parchment or silpat lined cookie sheets and bake 8-10 minutes.

Filed Under: Retro cookery
Tags: chewies, quick cookies, QuickCookies, retro food, vintage recipes, VintageRecipes

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

12-15-2008 @2:45PM LinC said... What a nice little cookie! I'll have to try it since we actually got a crop of pecans this year. (Alabama has been having a drought for several years.) Thanks for posting Bunny's recipe cards. These recipes are too precious to be lost.
Reply

Vote upVote downReport

12-15-2008 @2:47PM Marisa McClellan said... LinC - Glad you like it. These recipe cards are precious to me, since they give me a way to connect with a woman who died when I was 15.
Reply

Vote upVote downReport

12-15-2008 @5:12PM Matt said... I could use a better idea how how much to "spoon" for each cookie for this baking time -- a tablespoon? 1/4 cup (giant cookies)? A teaspoon? How many cookies should the recipe make, so I have an idea if I have the portions right?

(Not meaning to nag, but if the recipe is even more precise, it will probably be even more popular and spread your grandma Bunny's love further and wider :-) )
Reply

Vote upVote downReport

12-15-2008 @5:13PM Marisa McClellan said... Matt - I tend to think of cookie size as an objective measurement up to the person who is baking the cookie. I typically use a tablespoon measure to portion out my cookies prior to baking, but if you like a larger or smaller cookie that is up to you to determine.
Reply