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I like OG stuff. Probably because at this point in my life, I, myself, am actually an \u201cOG.\u201d That means I like bands like Pearl Jam, any piece of black clothing, and Lisa Frank stickers. It also means that I\u2019m not easily impressed. That\u2019s why when I was tasked with trying this vintage cookie recipe, I was interested (because I\u2019m OG), but also ready to be unimpressed (because I\u2019m OG). The throwback in question is a classic refrigerator cookie, or “Nut Tea Wafer” in this case. It comes from Ruth Wakefield, who just so happens to have invented the chocolate chip cookie.\n<\/p>\n
Here\u2019s what happened when I took the nearly century-old recipe to the test.\n<\/p>\n
<\/p>\n Sara Haas<\/p>\n <\/span> The simplicity of old-fashioned recipes like these is one of the reasons they\u2019re so appealing. It requires eight ingredients, and most of them are pantry staples. It starts like most drop cookie recipes, by creaming butter with brown sugar, then mixing in an egg. After that, the dry ingredients\u2014flour, salt, and baking soda\u2014are added, followed by chopped nuts of your choice (I used walnuts). The dough gets wrapped and refrigerated overnight before baking off the next day.\n<\/p>\n <\/p>\n They taste awesome, and this OG was impressed. I\u2019m more of a chocolate chip kind of girl, but these tested my devotion. They\u2019re perfectly crisp around the edges with a delightful crunch overall. They are buttery and lovely and have just the right amount of salt and sweetness\u2014perfect for lunch boxes or with a cup of coffee or tea.\n<\/p>\n <\/p>\n There are a couple of reasons this recipe is successful, and hence, why we\u2019re still making it almost 90 years later. First, creaming the butter with sugar is a solid cookie move, aerating the dough for a delicious texture once baked. Following up with the egg and the dry ingredients finishes the process with perfection.\n<\/p>\n The second reason these cookies are so successful is that the dough rests and chills overnight in the refrigerator. That fridge time gets the dough nice and cold so that the cookies don\u2019t spread when baking. The rest also helps hydrate the flour in the dough, leading to a tasty, chewy, crisp cookie once baked.\n<\/p>\n Finally, it\u2019s simple, like all good, classic things. It\u2019s like I always say, simple ingredients and a simple method produce the most (impressive) delicious results!<\/p>\n <\/p>\n Sara Haas<\/p>\n <\/span> How To Make Refrigerator Cookies <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How Do Refrigerator Cookies Taste? <\/span> <\/h2>\n
Why Refrigerator Cookies Work <\/span> <\/h2>\n
Ruth Wakefield’s Nut Tea Wafers (Refrigerator Cookies) Recipe <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Ingredients <\/span> <\/h3>\n
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Directions <\/span> <\/h3>\n
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