Honore Baking

Promoting the art of home baking

From the Family Recipe Box - Yum-Yums

Have you ever seen the Disney Pixar movie Ratatouille?  There is a scene where the food critic is presented with Remy's high end version of the classic French country dish ratatouille.  As the critic tastes the first forkful he is immediately transported back to his childhood and his mother's kitchen where she served him a bowl of ratatouille for dinner.  That connection with his childhood enhances the food critic's enjoyment of the dish as an adult.

Yum-Yums

Yum-Yums

Baking has a similar power.  Making a favorite family recipe connects our present with our past and kindles memories of childhood.  Today, I am going to share one of my family recipes with you.  Yum-yums are a simple, basic cookie made with ingredients that you probably already have in your pantry.  Crispy and chewy at the same time, Yum-yums are great dunking cookies that as a child I always enjoyed with a glass of cold milk.   There is nothing assertive about these homey cookies.  But they just keep you reaching for another.  Okay, let's get to it.

While your oven is preheating to 350 degrees, whisk together 1 cup of all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda in a medium bowl.  In a separate bowl, combine 1 cup each of chopped walnuts, rolled old fashioned oats, flaked coconut and Rice Crispies cereal. 

Cookie dough ready to go

Cookie dough ready to go

In the bowl of your mixer, cream together one stick of softened salted butter and 1/2 cup each granulated white sugar and light brown sugar.  Add to the butter/sugar mixture one large egg and one teaspoon of vanilla and beat until well combined.  With your mixer on low speed, dump in the flour mixture and mix just until incorporated with the butter/sugar mixture.  Finally, stir in the nut/oat mixture.

Yum-Yum cookie fresh from the oven.

Yum-Yum cookie fresh from the oven.

Scoop a rounded tablespoonful of dough ( I use my tablespoon cookie scoop!) and place it on a parchment lined cookie sheet.  If you don't use baking parchment, leave the cookie sheet ungreased.  Bake the cookies for 15 minutes until they are lightly browned and appear set on top.  Let the cookies cool on the sheet for 3 minutes before removing them to cool completely.

There you have it!  Not-too-sweet, crunchy on the edges and chewy in the center, yums-yums take me back to my mom's kitchen.  I hope that you give these cookies a try.  Happy baking my dear friends!

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