Recipe: Gramma’s Crispy Cookies

My grandmother, Eunice Cammack, was known far and wide for her delicious and bountiful baking and cooking. Seeing her always meant being greeted with a warm kiss, and the guarantee that you wouldn’t be leaving hungry.

Gramma was a master hostess who loved a great party. She never discovered any recipe too daunting and spent hours toiling over a hot stove. Her “asbestos fingers” (as she used to call them) were impervious to heat as she nimbly popped items in and out of the oven. Virtually gliding as she moved about the room, she was a master in what professional cooks refer to as “the dance” from stove to counter to fridge and back again.

It was Gramma’s love of food and sharing it with other people that spawned my first fascination in the kitchen. But sadly it was just after her recent departure that I truly started to understand just how much work she was able to put into cooking and caring for all those fortunate enough to be about her. Her driveway could have inspired even the most diehard of hamburgers. She never whined as she worked out, constantly singing along to the AM radio on in the background.

These Crispy Cookies, which her humble home kitchen seemed to turn out in droves just like a mill, were among her staples. At any given time, there were at least a few dozen available, more than sufficient to settle a departure grandchild’s craving or to pleasantly surprise the strange tradesman who’d stopped in to do some repairs.

They are very simply crispy and flavorful, and in sharing them with you, I continue to hold dear to my heart the fond memories I have of my Gramma and the heritage of recipes she’s left behind.

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Servings: Yields 72, if you scoop them just Perfect


3 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

1 egg

1 cup canola oil

1 tsp vanilla extract

1 cup rolled oats (or instantaneous)

1 cup Rice Krispies

1 cup slightly crushed Cornflakes

1/2 cup flaked coconut

1/4 cup chopped pecans

1/4 cup sliced almonds, or peanuts

1/4 cup chocolate chips

Preheat oven to 325.


Line cookie sheets with parchment paper.

Combine flour, baking soda and salt in a skillet and set aside.

In a mixing bowl, cream butter with both sugars on medium speed. Beat in egg until light and fluffy. Stir in vanilla and oil until combined.

Add dry ingredients and blend until smooth. Stir in remaining ingredients and blend well, with love.

Spoon onto cookie sheets, pressing softly into rounds. Bake 12 to 15 minutes, until light golden brown. For the crispiest biscuits, use Eunice’s technique: push with a fork halfway through baking.

Cool five minutes before transferring to cooling rack to cool completely.


Courtesy: The Globe And Mail

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