Today would have been my Meme’s birthday so in honor of her this post is mostly about cookies. 🙂
My favorite picture of us.
In our family she was known for her Chocolate Chip Cookies (aka Meme Cookies) and they’re actually the first thing I ever remember ‘cooking’. I was probably 4. She had this little yellow and black stool in the kitchen and I would stand on it and ‘help’ her measure stuff / break the eggs / etc then she’d give me the bowl and let me stick my hands in it and mix everything together. At that age it was really more like just playing with a sticky mess but it’s where my love of cooking started.
No matter how old we were she would always have those cookies waiting for us when we’d visit. Sitting in the exact same spot on the counter in a funky pink Tupperware bowl. When I was in my 20’s Mama Lupiac accidentally sat the bowl on a stove burner and it caught on fire. I sat down and cried. They both looked at me like I’d lost my mind. Meme said “that bowl was a hundred years old it needed to go”. No Meme, it was way more than just an old bowl. 🙂
I would never share the family recipe so instead I’m going to share two recipes that have turned out perfectly gluten free.
Meme Sylvia was also a beautician. In the 80’s the Neiman Marcus Cookie Recipe urban legend started making it’s way around and one of her regulars brought in a copy of the story / recipe. I was in high school by this time and cooking on my own but once again I found myself in her kitchen…baking these mythical $250 cookies with her. While they never replaced her infamous ‘Meme Cookies’ they did instantly become a family favorite.
The original recipe makes over a 100 cookies. Not willing use that much of my precious Cup4Cup on something that may or may not work I halved the recipe and made a few tweaks. Here’s a link to the original recipe / story and my version is at the end of this post.
They turned out perfectly and no one could tell they were gluten free.
I made those a while back (I’ve actually made them multiple times gluten free now). They require using the mixer…and something to grind the oats…and grating the chocolate…and chopping pecans (if you don’t buy them chopped).
But this weekend I wanted to do something simple and basic for ‘her’. A recipe that only needed bowls and spoons and hands…like her cookies. I chose well. 🙂 I’d been playing around with my own mock Cup4Cup again…more on that soon 🙂…so I used it in this recipe.
I used a Martha Stewart recipe that can be found here.
She says to cream the butter / sugar in a mixer for 5 minutes but that’s completely unnecessary. Our grandmothers were making cookies for 100’s of years with nothing but bowls and their hands. 🙂
I can’t recommend this recipe highly enough. They were exactly as described…crispy and chewy. Everyone loved them. I think they will be my go-to simple cookie from now on. 🙂
A few food pics from the weekend.
Mama Lupiac’s fried chicken made with Cup4Cup. 🙂
Juice for the week. I’m juicing every day now and still love love love these little Ball freezer jars. They are so perfect for freezing straight juice (just spinach no added stuff).
First attempt at English Muffins. They need a little work before I can share.
Skipping Motown Monday today and rollin’ with Meme’s fav…Elvis. 🙂
Happy Birthday, Meme. I love you and miss you more than ever. I know we would have had so much fun creating gluten free stuff together…radio blaring and flour all over the place. 🙂
Neiman Marcus Chocolate Chip Cookies Recipe
2 sticks softened Butter
8 oz Cup4Cup flour
1 tsp. Baking Soda
1 cup White Sugar
1 cup Brown Sugar
1 cup of Instant Oats – blended to a fine powder. (Measure out one cup of oats THEN blend to a powder.)
1/2 cup whole Instant Oats (don’t blend)
12 oz. Chocolate Chips
1.2 tsp. Salt
2 Hershey Bars (grated)
1 tsp. Baking Powder
Nuts (I only used one small packet of finely chopped pecans you can see it in the pic above.)
1 tsp. Vanilla
Preheat oven to 350.
Cream the butter and sugars.
Add eggs and vanilla. Beat until fluffy.
Mix together flour, oatmeal, salt, baking powder, and soda. Add to butter / sugar / egg mixture.
Add chocolate chips, Hershey bar and nuts.
Spoon onto pans (I used a tbsp.) Bake for 10 minutes at 350 degrees. Let sit on pan for about 5 minutes before moving to cooling rack.