Best Ever Cookies-State Journal Register
Source of Recipe
Janet Wynstra
Recipe Introduction
Per the State Journal Register 11/19/2003: Second place in the community-wide competition went to 16-year-old Janet Wynstra of Springfield for Best Ever Cookies, a chocolate chipper filled with coconut, oats and butterscotch pudding mix. And Natalie Marder of Springfield, familiar to many local residents for cooking at fund-raisers and events, took third place with her rugelach, a traditional eastern European pastry. The Wynstra family of Springfield had a baking party the day before
the contest.
On that Sunday afternoon, mom Lori made chocolate chip cookies,
14-year-old Emily baked a drop cookie with toffee bits and white
chocolate chips, and 16-year-old Janet made Best Ever Cookies, a
recipe that she's made a number of times since finding it in a
cookbook published by her former grade school, Christian Elementary
(now Springfield Christian).
"It was kind of crazy," said Janet about the family bake-off. "We had
three different people making cookies. We had to rotate who put their
cookies in the oven."
Janet, a junior at Pleasant Plains High School and a member of the
golf team, has been baking - along with sisters Becky, a college
student, and Emily - since she was a child.
"One time when Janet was just 12, she made a lemon meringue pie from
scratch," said Lori Wynstra. The pie was served to a Bible study
class that Janet's father, Jim, was hosting in their home.
"Everyone had to try it. I think all the compliments encouraged her
to try other things. She's the most creative cook in the family."
Sometimes Janet and her longtime friend and classmate Allison Gnuse
hold baking sessions.
"We look through cookbooks and decide what we want to make," Janet
said. "One time we made chocolate souffles and a three-layer
chocolate cake."
She added: "I think it's fun to bake."
The original recipe for Best Ever cookies didn't specify the flavor
of instant pudding or the type of chocolate chips to use, but Janet
prefers butterscotch pudding and milk chocolate chips. She hand-mixes
the dough with a wooden spoon and takes the cookies out of the oven
when they look done, despite the cooking time given in the recipe.
"I like to check on them often. They shouldn't be really crunchy."
The judges described Best Ever Cookies as "a good homemade cookie,"
one "like what your grandchild or grandmother might make." They were
impressed with the "nice butterscotch flavor" and the mix of tastes
and textures in each bite.
Originally posted to Clipping-Cooking list
Description:
"2nd place in Homemade Cookie Contest 2003"
Source:
"KATHRYN REM, FOOD EDITOR"
S(formatted for MasterCook):
"by Deirdre Dee (zosha)"
Copyright:
"The State Journal Register (Nov. 19, 2003)"
List of Ingredients
2 cups butter
2 cups brown sugar
1 3/4 cups sugar
2 packages butterscotch instant pudding mix
2 teaspoons vanilla
4 eggs
1 1/2 cups coconut
2 packages chocolate chips -- (12-ounce)
6 cups rolled oats
3 cups flour
2 teaspoons salt
2 teaspoons baking sodaRecipe
Preheat oven to 350 degrees. In a large bowl, mix the butter, sugars and dry pudding mix. Add vanilla and eggs. Add coconut, chocolate chips and rolled oats.
In another bowl, add flour, salt and baking soda. Slowly add to the preceding mixture. It is a very stiff batter. Bake for 10 minutes. Do not overbake. Cookies freeze well.
Yield: 10 to 12 dozen.
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