chocolate crackles

Cover Crackle

These are by far my favorite cookies, though when I mentioned making chocolate crackles to the husband, he looked up and asked what they were. I guess I never make them? I just loved them at grandma’s house, and that’s it. It’s probably because you need to know your oven well, very well for this cookie to be a success. They are a wonderful fluffy, chewy cookie, but if you bake them too long you end up with a flat crunchy cookie… and if you under bake them, they are raw/doughy inside, and trying to re-cook them will only cause you pain. It’s my own version of goldilocks over here. These cookies have to be juuuust right. Knowing your oven is key or some dumb-luck is even better!

Grandma Anne's Recipe

grandma’s original typed recipe



  • 1 cup chocolate chips
  • 1 cup brown sugar, packedChocolate Chips
  • 1/3 cup oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoons salt
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup powered sugar

Melt chocolate chips. Combine with sugar and oil. Add eggs, one at a time; beat well. Add vanilla.

Chocolate Mixture

Combine flour, baking powder, and salt. Add to chocolate mixture. Stir in nuts (optional).


Chill dough until firm and easy to handle. Drop teaspoons of dough in powdered sugar. Roll to coat surface. This is what makes the crackle.

powdered cookies

Place on greased cookie sheet. Bake at 350° degrees for 10 – 12 minutes. Watch closely, DO not over bake! After taking them out of the oven place them on a cooling rack, I think they fluff up better that way! Enjoy!!

Single Crackle

no bake fudge cookies

Cover NBC

My elementary school friend Casey and I would make these, and half of them would never make their debut into cookie form. We would make a batch, eat half from the pan, and then go swimming in her pool all afternoon. Then eat the rest after. Seriously. The good old days of thinking nothing of eating a whole batch of cookies is long gone, but every time I come across this recipe, I think of her and the great times we had rollerblading, playing in her creek, and swimming. We were active kids and had great adventures.



  • 1 3/4 cup sugar
  • 1/2 milk
  • 1/3 cup cocoa
  • 1/2 cup butter
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cup quick oats

Combine sugar, milk, cocoa and butter into saucepan and bring to a boil..

boiling NBC

Remove from heat. Cool 1 minute. Then stir in remaining ingredients.

MIxture NBC

Drop on wax or parchment paper with a teaspoon or tablespoon.

wax paper NBC

Let set and cool until they peel off the wax paper easily. This recipe makes about 25-30 cookies. I’ll admit it: I ate three before they were cool. Thanks Casey for the memories.

Final NBC

christmas cut-out cookies

Cut Out Cover

I was feeling down that I hadn’t made Christmas cookies during the allotted weeks between Thanksgiving and Christmas. Between being sick, sleepy, holiday parties and having a busy office, I didn’t have time. The weekend before New Years, I found time to whip my favorite rendition of cut out cookies and suddenly my world was complete again. It comes from an old Betty Crocker cookbook, and I love them. They come out fluffy and perfect every time.



  • 1 1/2 cups powered sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup butter, softened
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Easy Creamy Frosting

    • 1-2 tablespoons half-and-half
    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla
    • 1/4 teaspoon salt

Start by mixing all the “wet” ingredients. Softened butter, powered sugar, eggs, vanilla and almond extract. Mix well. In a separate bowl mix the dry ingredients. Flour, baking soda, cream of tartar. Mix together. Combine the dry ingredients with the wet and mix until combined.

Mixing Cookies (wet and dry)

Place dough in a mixing bowl and place into a refrigerator for at least 2 hours.

mixed cookie dough

Once dough is chilled, take out about 1/4 of the dough and start rolling it on a floured surface.

rolled out dough

Roll dough to about 3/16″ thick and start using your Christmas cookie cutters! I love mine; they are super old-school and make great sized cookies.

Cutting out cookies

Bake cookies at 375 degrees for 7 – 8 minutes. Pull out cookies when they look nice and fluffy and a very, very light brown on the edges. You don’t want to overcook these babies; they’re the best soft!

baked cookies

While the cookies are cooling, start making your frosting. Mine again comes from the classic Betty Crocker cookbook. Combine all ingredients and mix together until smooth.


You can frost them with just the white frosting and maybe add sprinkles?

Frosting Cookies

Or add some food coloring to make your cookies really pop! I personally like food coloring with no sprinkles, but enjoy them any way you like! Happy New Year, Friends! I may just wipe up another batch for Valentine’s day, too!

Cut Out Final


The in-laws made another journey down to help us with some household projects, enjoy some fun Halloween activities, and to teach me the Norwegian art of making kringla. My mother-in-law is Norwegian and has come from a long line of kringla-making family members. It was my turn. This fabulous floury cookie is wonderful with coffee and milk!



  • 2 cups granulated sugar
  • 2 sticks margarine (I used butter)
  • 2 beaten eggs
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 tsp vanilla
  • 2 tsp soda
  • 5 tsp baking powder
  • 6 cups flour

Start by creaming sugar, butter, eggs, and salt.

Add buttermilk, vanilla, baking soda, baking powder, and flour.

Mix well. Don’t be afraid of over mixing! Make sure to mix everything well, especially the butter.

Put mix in refrigerator overnight or until cold.

Once the dough has chilled, roll dough on floured cloth. We used a Bethany Pastry Cloth.

Start by spooning out about 1 cup of dough and rolling it into a ball with floured hands. Then roll the ball into a log roll that is about 1″ thick. Place the rest of the dough back into the refrigerator.

Cut log roll into 1/2 inch sections.

Roll sections into about 8 inch lengths or the size of a pencil.

Then fold the “pencil” dough in half.

Twist and form a circle!

The wreath or infinity are the most common shapes in our household.

Bake on greased cookie sheet at 450 degrees until they puff up (about 2-3 minutes).

Then put them under the broiler until they are light brown on top! Watch very very closely on this process; you can burn them in seconds! Trust me!

This is one of those floury, semi-sweet gems that taste so good as a snack, or for breakfast or dessert. My mother-in-law even suggested giving them as Christmas gifts! What a fun idea. Thank you to Julie for sharing her skills; I think all the photos above were of her cookies. Ha. But don’t worry if they don’t look perfect, they still taste great!

Enjoy and Happy Week!