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.
I just tried making these and they were out of this world! But...unfortunately, they didn't have the wrinkly bits like in the picture above. I did make a few changes though, first, I cut the sugar down to 1/4 cup because the shredded coconut was already really sweet, and cut the walnuts down to 1 cup because they are so expensive here! Other than the non-wrinkly top, it was out of this world. I'll definitely be making it again.
This is a VERY exact recipe. Any changes will affect the appearance and texture.
My brown sugar and butter never got fluffy. The cookies turned out very thin and flat. Don’t know what I did wrong!
Try chilling the dough. Don't make any substitutions. It is a very exact recipe.
Hi Barry, I am eager to try this recipe. Could you clarify a couple things for me? Brown sugar: light or dark and is the 2 1/4 cups packed or lightly spooned in? Also, are the walnut crumbs very finely chopped as in almost to a powder? Thanks!
Any brown sugar, lightly packed brown sugar, crumbs are not as fine as dusy, just finely chopped.
I followed your recipe exactly. My finished product was perfect. I made the gluten free version. Thank you for your daily gems that I receive in my inbox.
Is the Beating time correct? It seems long to me.
It is correct.
Can the brown sugar be reduced? They seem more sweet than I should eat...
No. The sugar is needed for the texture.
I am allergic to walnuts. What can I sub?? I really want to make these!
Any nut should work.
I was wondering if you reduce the sugar because I am a diabetic and usually try to cut down on the sugar
No, the texture of these requires sugar.
Can I cut the recipe in half
Never tried that, but worth a try.
I would love to try these. They sound amazing. Would they taste okay without the nuts? Unfortunately, I am allergic.
I have not failed with one of your recipes yet. You’re fantastic. I miss living on the Rock.
I've never tried it without nuts but if I ws t try, I'd make up the volume of the nuts with more coconut and cornflakes.
I had to try this recipe because it's so unusual, but it is delicious!