Baby Ruth Cookies
Why I Love This Recipe
By Julie Rothman
Special to The Baltimore Sun
Vivian Sykes of Baltimore was looking for a cookie recipe she used to make in the 1950s. The recipe came from the wrapper of a Baby Ruth candy bar, and the cookies had the chopped-up candy in them. Dorothy Lancaster, also from Baltimore, had the recipe Sykes was looking for. Her mom used to make these cookies every Christmas. Now she makes them and says they are so popular that she always makes a double batch.
Lancaster has adapted the original recipe. She says that is best to bake the cookies on parchment paper and then transfer them on the parchment to a rack to cool. I used butter instead of shortening because I tend to like the flavor better.
These cookies are delicious and a little different; the perfect combination of crunchy and chewy. In my house, they disappeared faster than they could cool. Next time, I too, will double the recipe.
Ingredients You'll Need
1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening or butter
3/4 cup sugar
1/2 teaspoon vanilla
2 Baby Ruth candy bars,( 2.1-ounce each) chopped (1 cup)
Per cookie: 74 calories, 1 gram protein, 4 grams fat, 1 gram saturated fat, 10 grams carbohydrate, 0 grams fiber, 6 milligrams cholesterol, 60 milligrams sodium.
Sift together flour, baking soda and salt; set aside. Cream butter or shortening and sugar together until light and fluffy. Beat in egg and vanilla. Stir in flour mixture until well blended, then mix in the chopped candy.
Chill dough for at least 30 minutes. Preheat the oven to 350 degrees. Drop dough by teaspoonfuls onto parchment lined cookie sheets. Bake for 10 to 12 minutes, or until done. Remove from sheets and cool on wire racks.