During World War II, the impact of the conflict extended far beyond the battlefield, affecting lives on American soil as well. With loved ones drafted into service, many adapted to a life of supporting the military effort through various means, including taking up manufacturing jobs and adhering to strict rationing of essential goods. While government-provided rations sustained soldiers, the taste often left much to be desired. Amidst the longing for familiar comforts, such as a taste of home, emerged the Wartime Ration Cookies—a welcomed departure from the monotony of military rations. These cookies, with their caramelized sweetness and tender crumb, offered a nostalgic escape.
The recipe for Wartime Ration Cookies represented a clever adaptation of the classic chocolate chip cookie, making do without the scarce commodity of sugar, which was heavily rationed from 1941 until 1947. Nestle, known for its Toll House chocolate bars, devised a sugar-less version of their famous chocolate chip cookie, reportedly acquiring the recipe from Ruth Graves Wakefield in 1939 for a nominal fee of one dollar.
This unique rendition substitutes butter with shortening and utilizes maple syrup and honey as replacements for brown sugar and granulated sugar.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup shortening, at room temperature
- 3/4 cup honey
- 1/2 cup maple syrup
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 14 ounces chocolate chips
Preparation:
- Preheat the oven to 350°F (175°C) and line two large cookie sheets with parchment paper. Set aside.
- In a large bowl, whisk together the flour, salt, and baking soda. Set aside.
- In another bowl, beat the shortening until soft and fluffy, approximately 2 to 3 minutes.
- Add honey and maple syrup, continuing to beat until fully incorporated, about another 2 minutes.
- Beat in the eggs, one at a time, ensuring thorough mixing after each addition. Scrape down the sides and bottom of the bowl. Add vanilla extract.
- Gradually add the dry ingredients to the wet mixture until fully combined. Fold in the chopped walnuts and chocolate chips. The dough will have a soft consistency.
- Drop spoonfuls of dough onto the prepared cookie sheets, leaving space between each cookie.
- Bake for 7 to 10 minutes, or until the edges are slightly golden. Allow the cookies to cool on the pan for 5 to 9 minutes before transferring them to a wire rack or plate. These cookies are soft, so avoid removing them from the pan too early.
- Enjoy the cookies warm, or store cooled cookies in a plastic container. They can be kept at room temperature for 3 to 5 days or refrigerated for up to 7 days.
