Background of Diane’s Secret Cookie Recipe

Our family has a great affinity for desserts. (Once I caught my husband on his hands and knees eating a dessert out of the refrigerator after “he thought” everyone was in bed.) His enthusiasm help me develop a secret cookie recipe and given me lots of baking experience.

With my family’s demanding audience I developed a very successful new cookie. So, what’s the big secret? It has so many different flavors and textures; I am constantly asked “what’s in these?” I’ve never told. So, before revealing the recipe, here’s the story behind my “Secret” cookies.

When I was in grade school my Mom worked afternoon and evening shifts. Daily, I hurried home from school hoping to spend a minute with her, only to find an empty house. There would be a note telling us when to turn on the oven and start the dinner she had prepared earlier. I always felt empty and sad.

One day on my way to school (feeling sad and slightly teary eyed) a neighbor boy was leaving his home saying goodbye to his Mom. He said, “Bye Mom . . . Don’t forget to have those chocolate chip cookies ready when I get home.” I remember declaring out loud; “When I grow up, I’m going to stay home and make cookies for my kids.”

The Bible says to “Delight yourself in the Lord and He will give you the desires of your heart.” Truly, the most fulfilling time of my life has been creating a safe, happy environment for my family. Part of it included baked goods made from scratch – often! My children and husband enjoyed the fruits of my labor! Now, I get to do it all over again for my grandchildren.

Here’s Diane’s Secret Cookie Recipe

2 sticks Butter               1 C Brown Sugar              1 C White Sugar

Cream these together. Then begin to add the following ingredients:

1 Egg                                               1 tsp Cream of Tartar
2 tsp. Vanilla                                1 C Canola or Vegetable Oil
½ tsp. Butter Flavor                   3-1/2 C Flour
1 tsp. Coconut Flavor                  1-½ C Oatmeal
1 tsp. Baking Soda                       1-½ C Crisp Rice Cereal
1 tsp. Sea Salt                              1 C (6 oz) Butterscotch Chips
1 C (6 oz) Chocolate Chips

Drop large tablespoons full on ungreased cookie sheet. (Dough is crumbly, so may have to be pressed together.) Bake at 350° for 10–12 minutes or until cookies are slightly brown on the edges. These also freeze well. FYI: These baked cookies taste better the next day, after the flavors have had a chance to combine.

(Husband’s note: She often bakes these cookies for parties and social events. They’re the first to be eaten with never any left to bring home to me. It just isn’t fair!)