My Secret Recipe

Cookies copyright Lauri Patterson iStock_000008692571
Photo copyright Lauri Patterson iStockPhoto #8692571

Yesterday, I was spinning with so many demands, I had to remind myself to stop and write my Morning Pages. (Thank you, Julia Cameron.) I’ve learned to think on paper so well, it’s surprising I manage to think anywhere else.

It turned out I was eager to bake cookies–and first thing, too. I had agreed to bake cookies (white chocolate, macadamia was the request) to thank a college musical ensemble for performing my son’s piece at the composer’s concert. I planned to bake that afternoon, after about four professional tasks, but Morning Pages ordered me to start now.

Morning Pages tend to know things I haven’t guessed–like how I was almost out of my favorite (gluten-free-but-you’d-never-know-it) baking mix. And did Morning Pages know it would take four stores to find it in stock?

The cookies turned out so well, they made Facebook headlines. 😀 (They were almost as good as the concert.)

I could have gone to the bakery–and I reserve the right to do that without notice. But this particular day, Morning Pages gave me permission to claim that luxury to make them myself, to serve my family in that way. Later I learned how stressed my son had been feeling, and I was glad I had been sending him some love. And other son was also in need of support. My mother heart was putting them first. Morning Pages know when to do that.

By the way, cookie-baking can be controversial in these modern times. Remember the press putting Laura Bush and Hillary Clinton through a First Lady cookie recipe contest? (Mine would have won.)

It’s tempting to become the hoarder of a secret recipe, but why? So I’ll be too busy baking cookies to write? Don’t think so. I’ll share; you bake the cookies.

Simply follow the recipe on the back of the giant bag of Pamela’s Baking & Pancake Mix, measuring precisely, using real butter and extra love–except I use pecans instead of walnuts in the chocolate chip version, and I made another batch with white chocolate and macadamias. I use a 1-1/2″ cookie scoop to form each ball and leave them rounded, baking on parchment paper. They turn out perfectly after only 12 minutes in my oven.

Full disclosure: nobody has done a thing for this unsolicited endorsement except create an exceptional product. Pamela’s features brown rice flour and almonds, and makes such good pancakes I was using this mix before our gluten diagnosis. (No wonder we felt great after eating them!) I can also rave about their corporate communications; their website and newsletters are outstanding examples of each. Additional disclosure: if Pamela’s finds this post and chooses to send me presents, I will greedily accept.

This might be a good time to add my own post script to Amy Krouse Rosenthal’s Cookies books: “Writing. Telling friends and strangers how to bake your delicious cookies.”


Text © Gwyn Nichols 2011. All Rights Reserved.

Photo © Lauri Patterson iStockPhotoŸ  #8692571

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