Chocolate Chip Cookies and the Best Childhood Memories

Last week I pulled out this recipe because I really needed a good chocolate chip cookie. These are hands down the best chocolate cookies I have ever eaten.  I’m not sure if it’s the cookies themselves, or what they represent in my mind, but they are perfect.  It is funny how something like the taste of a cookie can bring up so many great memories, these do that for me.

This recipe came from a very important person in my life, my Auntie Margaret. Some of my best childhood memories are of the times we spent with Auntie Margaret and Uncle Frank.  When I was pretty young, they lived out in the country in Ortonville, Michigan.  

Every summer over the Civic Holiday weekend we would head to their place so my dad could play in a golf tournament with Uncle Frank.  As a young kid, the three hour car ride there seemed like the longest trip ever, and we had our regular traditions for the drive: stopping in the duty free shop and my dad buying us all sorts of chocolate, pretending to be asleep as we crossed the border to avoid any questions from the border guard, always stopping at the first McDonald’s on the US side for dinner (the Happy Meal toys in the States was always far superior), and playing games with the weird road signs as we were driving down the country roads “Pass with Care” and “Do Not Pass” (not really weird, but when you’re 8 and 5, weird).


Peter and I with Auntie Margaret and Waldo


We would arrive at their house and be greeted by their dog Waldo. We’d run inside and Auntie Margaret would set the cuckoo clock so we could dance to the music, then we’d check out the variety pack of sugary cereals she always stocked up on for us.  When we were there, we’d rent all sorts of movies that we couldn’t get at home, The Jetsons Meet the Flinstones was always a favourite, and Uncle Frank would hook his two VHS players together and make us copies of our favourites to take home. Auntie Margaret would take us to all sorts of places, the farm next door to see the baby calves, the pet cemetery (which we LOVED going to) to see all the dog and cat statues, Toys ‘R Us for some spoiling, all the while driving “crazy” down the country roads while my brother and I rolled around the back of the van (this was the 80’s…there were no car seats).


Peter and I dancing to the cuckoo clock



Uncle Frank and I


Auntie Margaret always (and still to this day) had a batch of chocolate chip cookies in her cookies jar (and her freezer).  We’d eat cookies non-stop, and when we had eaten them all, she’d let me help her whip up a fresh batch.  

Me goofing around in Auntie Margaret's kitchen

I remember being so sad when Auntie Margaret and Uncle Frank sold their home in Michigan to retire in Florida, but we still got to see them when we went to Florida at Christmas, and the cookie jar was always full.  

As I made these cookies last week, all of these wonderful memories came flooding back to me.  I’m so lucky to have grown up with so many loving relatives that have given me so many great memories.  I hope that my own kids have these experiences in their lives that they can carry with them.

Give these cookies a try, you will not be disappointed, in fact, you might become addicted.


Cream Together:

1 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

1 c. butter


2 c. oatmeal flour*

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. Salt

1 ½ c. chocolate chips


Combine ingredients into a soft dough.  Drop spoonfuls of dough onto ungreased cookie sheet.  Bake at 375 degrees for 7-8 minutes.

* put 2 cups of rolled oats into the blender, blend until they are a powdered consistency



A Great Summertime Dessert

I usually reserve this dessert for the hot days of summer.  Maybe I was willing the weather to warm up a little bit, or maybe it is so easy and delicious I just wanted to have some.  Nevertheless, for a barbecue with friends this past weekend, this little gem seemed like the perfect dessert.  This recipe goes WAY back to when my mom was a young teacher in the late 70’s.  It has been modified and changed by us over the years, that I was almost surprised when I found the actual recipe this morning.  This one is so easy that I’m not sure I ever actually used a recipe, but instead make it the way I remember my mom making it, and changing things up depending on my mood.

I made quite a few modifications to the original recipe when I made this yesterday, but it is one of those recipes that I don’t think could go wrong no matter what you did.  Because I didn’t want a lot of leftovers, I made this batch in a 9×9 pan.

I started by mixing the milk and Bailey’s in a shallow dish.


Then, I dipped the chocolate chip cookies into the milk mixture, turning them, so they were soaked (but not super saturated) on both sides.


Then, I lined the bottom of my 9×9 pan with the soaked cookies, breaking smaller pieces of cookie to fill in the holes.


Next, I spread a liberal layer of Cool Whip over the cookies to cover them.


Now, for a modification from the original recipe, I drizzled Irish caramel sauce over the Cool Whip layer (this was the first time I’ve tried this, and it was fantastic).


Next, I sprinkled a crushed Kit Kat Chunky bar overtop of the Cool Whip/Caramel layer (the original recipe calls for Butterfinger, but I think you can only get those in the States.  I usually use Skor, but thought I’d change it up).


Then you just repeat the layers.  The 9×9 dish I was using was really deep, so I ended up being able to layer 3 times (normally I just do 2 layers of each).


Once it was all layered up, I covered the dish in foil and put it into the deep freeze.  Mine was only in the freezer for 4 hours, and it was not enough time (didn’t freeze solidly enough), I recommend overnight for best results.


When you’re ready to serve, cut into squares and lift out of the pan.  They come out fairly together because everything is frozen nicely.


Easy, impressive, AND delicious.  My favourite kind of recipe.


Frozen Kahlua “Cake” Recipe
1 c. milk
½ c. Kahlua (or Baileys, Grand Marnier, etc.)
2 packages Chocolate Chip Cookies (I like to use PC Decadent)*
2 large tubs of Cool Whip
6 Butterfinger Chocolate Bars crushed (I always prefer to use Skor bars, but anything can be used)

Mix milk and liquer in a shallow dish. Dip cookies in mixture. Line the bottom of a lasagna pan with soaked cookies. Spread a layer of Cool Whip overtop. Sprinkle half of the crushed chocolate bars overtop. Repeat, layering like lasagna. Cover pan with foil and freeze (ideally overnight). Cut into squares and serve.

* I’ve tried this with many different cookies (homemade chocolate chip, peanut butter cookies, oreos, etc.) and they’ve all turned out great.  It just depends on what you have on hand and what you’re in the mood for.