MURRAY COOKIES: THE EVOLUTION OF A RECIPE - A Woman Cooks in Asheville (2024)

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I have been making these cookies for at least 50 years. Actually, I realized the other day that I don’t know when I first made them. When I was little my mother baked them for us. When I got older I made them with her. Somewhere along the way she stood back and I made them myself. These cookies however are not the same as my mother’s. Over time they have changed and been adapted until they became what they are today: a mixture of butterscotch and chocolate chips in a soft, sweet and salty oatmeal batter.

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This is my most requested recipe.

And this is the story of how they became Murray Cookies.

When I moved to Paris in 1980, I took with me a small black notebook filled with recipes that I had copied out by hand to have in my new home. One of these was my mother’s recipe for chocolate chip and walnut oatmeal cookies. It soon became apparent that I would not be able to make these cookies, exactly as written, in France.

At the time there were no American products in the stores. (To be fair, there were no British products either and the UK was much closer!) Chocolate chips were unknown and if there was a product similar to Crisco Vegetable Shortening I never discovered it. I had to substitute. And in my first round of substitution I discovered two things. Firstly, breaking up a chocolate bar and using the pieces in place of chocolate chips works but it’s not the same thing. And, secondly, butter is not a good substitute for Crisco.

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My mother’s cookies were delicious mounds of oatmeal and chocolate chips. My cookies made with butter spread out in the oven and became flat and crispy. This is because shortening is 100% fat (compared to butter’s 85% fat, 15% water). Shortening has a higher melting point so my mother’s cookies held together while baking. It is true that butter has flavor, and shortening does not, but there is so much else going on here that the missing butter flavor is not noticeable.

Then, about a year after we to moved Hong Kong, the first “American” grocery store opened in Repulse Bay. The products were expensive but it was a better alternative than carting them back from home in my suitcase. There was just one problem: supply. The products came by ship which were sometimes delayed and one just could not be sure that an ingredient would be available when needed. So, like every other American cook on the island, I stockpiled oatmeal, chocolate chips, and more.

And one day, I had the dough half made when I ran out of oatmeal. When I went to my cupboard I found that the stockpiled oatmeal had been infested with meal worms (yuck!). Having almost enough good oatmeal, I made the cookies with half a cup less oatmeal and half a cup more flour. That was a breakthrough. Now the cookies had more body, they were less dry than the previous batches. That little bit of extra flour made all the difference.

And finally, in one last burst of serendipity, I found one day that I didn’t have enough chocolate chips. With two little girls and a baby standing by expectantly I reached into the cupboard and pulled out a bag of butterscotch chips. I have no idea why I had them, probably born from the need to stockpile and bought “just in case”, but there they were and into the batter they went along with the chocolate ones.

My mother’s oatmeal walnut chocolate chip cookies were now butterscotch chocolate chip cookies, soon to be known as “Murray Cookies”, a miraculous mixture of flavors and textures making it hard to stop at one!

And the name? My daughters’ friends starting calling them that to distinguish them from other cookies at bake sales and the name stuck.

These cookies are so easy to make I have baked them with a class of four-year-olds. They are quick, from start to finish they take about 30 minutes. And I have mentioned they are delicious?

Beat together the shortening, egg, sugars, water and vanilla until it’s creamy.

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Wet ingredients go in first

Don’t worry if there are some small lumps.

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Beat in the dry ingredients

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And stir in the chips.

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Use a cookie scoop or a tablespoon measure and drop the cookies on a greased cookie sheet.

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And bake them.

Then stand back while they disappear!

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MURRAY COOKIES: THE EVOLUTION OF A RECIPE - A Woman Cooks in Asheville (9)

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MURRAY COOKIES: BUTTERSCOTCH AND CHOCOLATE CHIP OATMEAL COOKIES

Servings 4 dozen

Author Susan Murray

Ingredients

  • ¾ cup vegetable shortening Crisco
  • 1 cup brown sugar packed
  • ½ cup sugar
  • 1 egg
  • ¼ cup water
  • 1 tsp vanilla
  • 2 ½ cups oatmeal
  • 1 ½ cup flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

Instructions

  1. Preheat oven to 375 degrees

  2. Beat together the shortening, sugars, egg, water and vanilla until light and creamy. Mixture may curdle but this won’t matter.

  3. Mix together the flour, oatmeal, salt and baking soda.

  4. Stir dry ingredients into the creamed mixture.

  5. Fold in the chocolate and butterscotch chips

  6. Drop by rounded tablespoons onto greased cookie sheets.

  7. Bake 12-15 minutes

  8. Let the cookies cool for one minute on the sheet and then remove to a cooling rack.

Spread the YUM!

MURRAY COOKIES: THE EVOLUTION OF A RECIPE - A Woman Cooks in Asheville (2024)

FAQs

What happened to Murray's cookies? ›

Murray, a salesperson who accepted a cookie machine as payment for a $500 debt. In 1965, the company was sold to Beatrice Foods. On April 1, 2019, it was announced that Kellogg's was selling Murray's and its other cookie bakeries to Ferrero SpA for $1.4 billion. On July 29, 2019, that sale was completed.

Who was the first person to bake cookies? ›

The first cookies are thought to be test cakes bakers used to test the oven temperature. They date back as early as 7th Century A.D. Persia which is now Iran. They were one of the first countries to grow and harvest sugar cane.

What is the science behind baking the most delicious cookie ever? ›

The Maillard reaction is a chemical reaction between amino acids and reducing sugars, so along with the caramelizing sugar, proteins in the cookie begin to brown, producing a rich, nutty, toasted flavour. This is the same reaction that occurs in bread and seared steak.

What are cookies that are baked in a square or rectangular pan and then cut into pieces known as? ›

Cutting into bars

Most bar cookies are baked in a square or rectangular pan. The simplest way to divide these cookies evenly is by cutting the sheet of baked dough in half, then cutting the halves in half again.

What cookie did Oreo ripoff? ›

Oreo is the best-selling cookie in the world today. But few people remember the product that Nabisco blatantly ripped off: Hydrox. A creation of Kansas City's Loose-Wiles Biscuit Company, Hydrox was billed as the “aristocrat of cookies,” with a novel combo of chocolate and cream filling.

What cookie did Oreo knock off? ›

Oreo was created in 1912 as an imitation of Hydrox. Oreo eventually surpassed Hydrox in popularity, which resulted in the Hydrox cookies being perceived by many as an Oreo off-brand, despite the opposite being the case.

What is cookie slang for? ›

Informal. dear; sweetheart (a term of address, usually connoting affection).

What cookies were invented by a black man? ›

The History of Famous Amos

Big was in, but Wally Amos dared to go small and perfected the ultimate bite-size chocolate chip cookie. He used only the best ingredients from an original family recipe to create the cookie you know and love. From there, the Famous Amos story became a Hollywood success story.

Why is bacon called bacon? ›

The word is derived from the Proto-Germanic *bakkon, meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon".

What is the most eaten cookie in the world? ›

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

What is the secret to a good cookie? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  • Always use butter.
  • Choose the right sugar.
  • Choose the right flour.
  • Check your flour is in date.
  • Choose the right kind of chocolate.
  • Cream the butter and sugar.
  • Beat in the eggs.
  • Fold in the flour.

What makes a cookie more crunchy? ›

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

What is another name for a refrigerated cookie? ›

Refrigerator cookies, also known as icebox cookies, are a type of cookie dough that is chilled in the refrigerator or freezer before being sliced and baked.

Why is it called a cookie if you bake it? ›

From 1808, the word "cookie" is attested "...in the sense of "small, flat, sweet cake" in American English. The American use is derived from Dutch koekje "little cake", which is a diminutive of "koek" ("cake"), which came from the Middle Dutch word "koke".

Are Murray Jack's Vanilla Wafers discontinued? ›

The popular cookies have been discontinued by Murray Foods, a division of Ferrero Rocher, as of this month, ending the history of an Arkansas company's famed line of sweet fare. Jackson's Cookie Company began in downtown North Little Rock in 1933.

Why did Mother's cookies go out of business? ›

The company cited rising prices for raw materials and fuel, and on Monday filed for Chapter 11 bankruptcy in U.S. Bankruptcy Court for the District of Delaware. The company that made Mother's cookies at the end was the Archway & Mother's Cake and Cookie Co.

Why was Hydrox cookies discontinued? ›

“There were probably associations that you and I as consumers didn't like about the brand.” Kassoff said it was sales and marketing decisions, not the product, that led to Hydrox's demise. “The misconception about resurrecting brands is, 'Oh, these brands must have died because nobody wanted them anymore,'” he said.

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