Chocolate cookies
Bo Rader/Wichita Eagle/MCT

I don’t know about you, but it’s hard for me to believe that it’s time for school to start again. That means it’s also time for some special goodies in the lunch bag.

Nothing is better than homemade cookies, so I started looking for new and interesting cookies that will make a child’s lunch box special.

I usually stay away from any cookie recipes calling for peanut butter, because there are many children with peanut allergies and some like to swap lunch box goodies.

I found several good cookie recipes in my cookbook “A Treasury of Southern Baking,” published by HarperCollins in 1993.

The following Chocolate Drop Cookies are sure to please the palate of chocolate lovers, young and old alike.

I found the original recipe for these in an old file; it was written in a childlike manner with chocolate spelled “chocklate,” so I can only assume one of our young daughters tasted the cookies somewhere, liked them and scribbled down the recipe.

After a few revisions, I made the cookies and can understand why she liked them so much.

Another snack that your child might like is the following Sweet Cereal Nut Mix, but keep in mind that this one DOES contain peanuts and peanut butter. It also has that sweet and salty flavor blend that is so popular.


  • 1 cup (2 sticks) butter, softened at room temperature
  • 1 cup sugar
  • 3 ounces milk chocolate morsels, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup chopped walnuts  

Preheat oven to 350 degrees. Line cookie sheets with aluminum foil. In a large bowl, cream together the butter and sugar. Add melted chocolate and vanilla. Mix well. Add eggs and beat until blended. Combine flour, baking soda and salt. Stir to mix. Gradually add flour mixture to the creamed mixture, beating well. Stir in walnuts. Drop from a teaspoon onto foil-lined pans, spacing cookies about 2 inches apart. Bake for 12-14 minutes until you can see just a little browning around the edges. Remove from cookie sheets immediately onto rack to cool. Makes about 6 dozen cookies.  


  • 1 (12 ounce) box Golden Grahams cereal
  • 1 box (15 ounce) raisins
  • 1 ⅓ cups dry-roasted, salted peanuts
  • ½ cup butter
  • 1 bag (11 or 12 ounce) milk chocolate morsels
  • 12 ounces peanut butter
  • 1 teaspoon vanilla extract
  • 1 box (16 ounce) confectioners’ sugar

Combine cereal, raisins and peanuts in large bowl. Mix well. In a medium saucepan, heat the butter, chocolate morsels and peanut butter until chocolate morsels are melted. Stir in vanilla extract. Remove from heat and pour over cereal mix. Mix well to coat each piece. Pour box of confectioners’ sugar over top and mix well.  When cooled, store in zip-type bags or in airtight container.

Award-winning chef Prudence Hilburn’s cooking column appears every other week. Contact her at