I have always loved baking. When I was 10 years old, I was making cookies and sharing with the neighbourhood kids. I used a recipe that was on the back of a package of chocolate chips. When I was about 11 or 12, I modified the recipe and it became my own.
Once I got married and had children, I was a stay at home mom, and proudly made cookies for my kids’ lunches using the tried and true recipe from my childhood. I “upgraded” my cookies by using mini Rolo®s instead of chocolate chips to great success, and they became the new favorite.
One day a few years ago, my daughter Meaghan and I were talking about cookies and she told me that she had been jealous of the kids at school who had slice and bake cookies in their lunches because of the designs baked into them. She had been out of school for a while and probably figured it was safe to share that information with me.
She is now living in Newfoundland, and when she was planning a trip to Moncton with her boyfriend, she messaged me to ask if I would be making Rolo® cookies. Of course, I did. That’s the great thing about traditions, they are always there for you, bringing you home.
Michelle’s Rolo® Cookies
I freeze the mini Rolo®s at least overnight and preferably for a few days before baking. It just helps the caramel to not melt as much while in the oven.
Preheat oven to 350 F
½ cup butter (Here’s an easy way to measure butter or shortening if you don’t have a package with measurements on it. Fill a measuring cup with water to the 2 cup mark and add the butter until you get the amount you need. Just make sure to look straight across at the line to see the measure)
1/2 cup white sugar
1 cup brown sugar (the only kind of “brown sugar” we ever used)
½ tsp salt
½ tsp baking soda
1 tsp vanilla
2 cups all purpose flour
Spoon dough onto a greased cookie sheet
and bake for 10-13 minutes or until golden brown.
I use a scraper to push any melted caramel back to the cookie. Then put on cooling rack.