Auntie Crae's Plantation Chews
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Auntie Crae's Plantation Chews. Soft, chewy, crispy, nutty, caramel-y delicious! These flourless cookies are also easy to make gluten free!
These Plantation Chews look quite innocent, don't they? They look very plain and uninteresting just sitting there on the plate. Trust me, they are anything but plain and uninteresting; they are, in a word, amazing.
This is probably my favourite cookie of all time. I have loved them ever since that first crispy, chewy, caramel-y bite decades ago at Auntie Crae's Bakery in Churchill Square.
The owner, Janet Kelly, later moved the store to Water Street here in St. John's. Sadly for so many folks, she closed the business upon her retirement in 2010.
Finding the Plantation Chews recipe.
Fast forward to last week when a reader emailed me asking if I had a copy of the recipe for Plantation Chews. She had heard it was being given out freely in the final days of the bakery's operation.
I got excited at the prospect of being able to make batches of my favourite cookie at home. When I immediately posed the question on our Facebook page, within minutes the recipe was in my inbox!
Spouse whipped up this batch a couple of days later and they were perfect! They were exactly as I remember them as created by the very capable bakers at Auntie Crae's.
I think I ate 6 in the first hour! I don't ever remember being so happy to receive any recipe. You just have to try these.
Some possible ingredient substitutions for Plantation Chews.
The recipe below is exactly as I received it but I have successfully used butter instead of margarine, which I never use in baking. I often use pecans instead of walnuts too.
I've also made a gluten free version simply by substituting gluten-free corn flakes.
Since there's no flour in the recipe anyway, this is a very easy way to make cookies that simply EVERYONE will love!
2019 Plantation Chews Update.
In corresponding with Janet, she kindly let me add this recipe to my new Rock Recipes Cookies Cookbook. She also confirmed that she now uses butter at home when baking these.
Changes in the rules regarding margarine formulation, leave these a bit risky to try with margarine nowadays, she advises.
Having used butter successfully myself on many occasions, that is what I now recommend as well.
The recipe has been changed to reflect the update.
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Auntie Crae’s Plantation Chews
These flourless cookies look quite innocent but they are anything but! Crunchy and chewy at the same time with an irresistible caramel flavour. It is impossible to eat just one.
Ingredients
- ½ cup butter
- 2 ¼ cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 cups cornflakes, NOT crushed (Use only GLUTEN FREE cornflakes for the gluten free version of this recipe.)
- 1 ¼ cups sweetened flaked coconut
- 1 ½ cups walnut crumbs
Instructions
- Cream butter and sugar until very fluffy.
- Add eggs and vanilla and mix until incorporated.
- Add dry ingredients and beat on high speed in mixer for 12 - 14 minutes. Scrape bowl often.
- Scoop out cookies (a little smaller than a ping pong ball) and place on cookie sheet that is either Teflon coated or lined with parchment paper. Parchment (silicone) paper is your best choice. Do not grease pan.
- Flatten cookies with finger tips that are slightly moistened. The moisture will prevent your fingers from sticking to dough as you flatten the cookie dough.
- Bake at about 350 F for 6 minutes. Rotate pan (front to back) to distribute heat and then bake a further 6 minutes. Remove from oven and leave on pan until stiff enough to handle. They will be very soft when they first come out of the oven.
- You may need to alter the baking time and temperature of your oven if you do not get a satisfactory result. No two ovens bake the same, even if you have clones.
Notes
A gluten free version is possible if you use gluten free corn flakes.
Finely ground pecans instead of walnuts are also excellent in this recipe.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
36Serving Size
cookieAmount Per Serving Calories 126Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 64mgCarbohydrates 17gFiber 1gSugar 13gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
They really should look more like the photo and not wafer thin, Renee. I'd suggest to chill the cookie dough. What kind of margarine did you use?
I used Imperial margarine. They are still very good and chewy. Hence the name I guess 🙂
Is that soft tub margarine? That would be a problem. You NEVER bake with tub margarine. It contains way too much water.
Excellent recipe, just like I remembered them. Came out just like the picture. Thanks so much for including them on your blog!
paradise reader could u post your recipe in weight?
You live in Paradise, NL? Sorry I've never done the weight conversions but there are sites that do that if you search for them I'm sure.
If I could find ya, I'd kiss ya!!! I love these cookies more than life itself - thank you, thank you, a million times, thank you!
Ah shucks! You sound almost as happy as I did to find this recipe. I ate countless numbers of them from Auntie Crae's when it was open. Say hi to the crowd at the Registrar's Office at MUN of you're down there. It's my old stompin' grounds.
Can I omit nuts and substitute with something else? I'd love to make these nut-free as well as gluten-free.
Thanks....
I've never tried it but you could try substituting additional gluten free corn flakes.
It appears that 1 1/3 cute crumbs equals 4 cups uncrushed.
Appears that they become crumbs as they process for 12+ minutes. have you tried with cornflake crumbs?
I have not.
Made these cookies today and they were fantastic-so chewy and delicious.Enjoy reading your comments on how to make the recipes.My printer has been going steady all day printing out your wonderful recipes.Thankyou so much for sharing them with everyone! Looking forward to making your Toad in the Hole,and apple turnovers....Have a wonderful day and happy cooking to you.
Barry,I rated your plantation chews as 5 stars but it only 3 showed.Would have given them 10 stars if I could
I'll look into the star thing. Very odd.
So you use block type margarine?
Yes, that is what the recipe calls for as the bakery made them, but I actually never use margarine in any baking. I always use real dairy butter.
Barry, why such a long mix time? Just curious.
Thx
Not sure, since it isn't my recipe. I'm thinking to break things down adequately and get some air in the mix.
Thank you so very much for this amazing recipe. My oldest son (26 yrs old) fell in love with Plantation Chewsfrom our favorite Family owned and run Bakery. He asked me if I could fin the Recipe since they wouldn’t give me the recipe. They came out wonderful tasting and looking like the ones from the Bakery ❣️My one question is can you freeze them? I noticed that the Bakery keeps them in the refrigerator or freezer until they sell out the ones in the display. Since my son lives over 5 miles away, I was hoping I could freeze them either until we can go see him again or send him a Care package.
Thank you again for putting this anazing cookie recipe. I look forward to seeing your reply.
Marlys
I've honestly never frozen this cookie! They don't last long enough to make it to the freezer with my kids around. I don't see how it would be an issue though. Glad you are enjoying the recipes!
Love these cookies! I pleaded for this recipe back in 2006 as I moved away (still needed my fix), the owner kindly gave it to me via email! <3
I made these cookies with the recipe you posted here; using butter instead of margarine. They turned into flat, crunch/chewy discs! Holy cow! I have made these cookies many time and they are wonderful. The taste is still the same though, they just turned out ugly!
Does it sound like it was the butter? Could it be over mixed? the measurement of corn flakes (uncrushed) could be the culprit... not sure. Any support would be appreciated! thanks
Try a different brand of butter. Could be the water content. Beating them for sufficient time is crucial.