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  Weekly Feature (April 1, 2007)

My Mother's Chocolate Chip Cookies


Recipes are often passed down from generation to generation. When the younger generation attempts to create the dish it is often not just the flavours we want to recreate but the feelings and emotions we associate with that food when we were children. And more often than not it is impossible to get it just the way Mum did.

One of my favourite things as a child and still is today is home-baked chocolate chip cookies. I can remember coming home from school and smelling that sweet aroma of freshly baked cookies. I can also still picture them as my mother was extremely consistent Ė they were always 1Ē in diameter, Ĺ ď high with the impression of a fork on the surface. And as a child I was only allowed one.

Then I grew up and I asked my mother for the chocolate chip cookie recipe that I so fondly remembered. I wanted to create that aroma in my kitchen, that special feeling of the freshly baked after-school snack and most importantly I wanted to have more than one.

I can still remember the first batch that came out the oven. Mine had spread out to almost twice their original size and my Mumís distinct fork mark was barely visible. They didnít look at all like Mumís. Would they taste the same? These unrecognizable creations were light and fluffy and they melted in my mouth even after they had cooled. It was then that I realized the rock hard pellets my mother had made for us for years were not what cookies were supposed to be. Over the years I have tinkered with the recipe even more and below is my own creation. Enjoy!

Helenís Mumís Chocolate Chip Cookies

1 cup butter
1 cup brown sugar
ľ cup boiling water
1 tsp. baking soda
1 tsp. vanilla
2 cups flour
2 cups oats
Chocolate chips


Preheat oven to 350í. Cream together the butter and sugar. Mix the baking soda and boiling water together and add to cream mixture. Add vanilla. Add flour, oats and salt, mixing until completely blended. Finally add chocolate chips. Spoon out on ungreased baking sheet, allowing room for cookies to spread. Bake for about 10 minutes.


Visit Last Week's Feature:

Science in the Kitchen

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