“My older sister remembers our mother making these cookies well into the early 1950s.”

These cookies, reminiscent of wartime rationing, use honey and maple syrup for sweetness and are packed with walnuts and chocolate chips. They’re soft, chewy, and satisfying.

Wartime Ration Cookies

Ingredients:

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper and set aside.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and fine salt. Set aside.
3. Cream Shortening: In another large bowl, beat the shortening until soft and fluffy, about 2-3 minutes.
4. Add Sweeteners: Add the honey and maple syrup to the creamed shortening. Beat until well incorporated, about 2 minutes.
5. Add Eggs and Vanilla: Beat in the eggs, one at a time, combining well after each addition. Scrape the bottom and sides of the bowl as needed. Add the vanilla extract and mix.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
7. Fold in Nuts and Chocolate: Fold in the chopped walnuts and chocolate chips. The dough will be soft.
8. Scoop and Arrange: Drop large teaspoon-sized portions of dough onto the prepared cookie sheets, allowing about 2 inches of space between each cookie (they will spread).
9. Bake: Bake for 7-10 minutes, or until the edges are slightly golden.
10. Cool: Let the cookies cool on the baking sheets for 5-9 minutes before transferring them to a wire rack or plate. These cookies are soft, so avoid moving them too soon.
11. Serve or Store: Eat warm or store cooled cookies in an airtight container. They will last 3-5 days at room temperature or up to 7 days in the refrigerator.