These ration cookies are a nice reprieve against the commonly cloyingly sweet desserts of today. Since they’re not so sweet, they work great as a partner to some ice cream or a sandwiching of buttercream frosting. Whichever way you eat these cookies, you will enjoy every bite!
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 cup shortening, room temperature
3/4 cup honey
1/2 cup maple syrup
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup chopped walnuts
14 ounces chocolate chips.
Preparation
Preheat oven to 350°F and line two large cookie sheets with parchment paper, set aside.
In a large bowl whisk flour, salt, and baking soda, set aside.
In another bowl beat shortening until soft and fluffy, about 2 to 3 minutes.
Add in honey and maple syrup until incorporated, another 2 minutes.
Beat in eggs, one at a time, combining well after each addition. Scrape the bottom and sides of the bowl. Add in vanilla.
Gradually add the dry-ingredients until fully combined. Fold in the nuts and chocolate chips. This dough will look very soft.
Drop large teaspoon-sized portions of dough onto the trays, allowing for 2-inches of space between each cookie (the cookies will spread).
Bake for 7 to 10 minutes until the edges are slightly golden. Let the cookies cool on the pan for 5 to 9 minutes, before transfering to a wire rack or plate. These cookies are soft, so don’t try to remove them from the pan too early.
Eat warm or store cooled cookies in a plastic container. These cookies will last 3 to 5 days at room temperature or 7 days refrigerated.
