Orphan One Hundred Cookies

I got this cookie recipe with the wacky name from my Aunt Laura, who can’t remember who gave it to her. So these...
Orphan One Hundred Cookies

Robert S. Cooper

I got this cookie recipe with the wacky name from my Aunt Laura, who can’t remember who gave it to her. So these cookies have no home and no mama. They’re chewy, crisp, sandy, rich, buttery, and light, all at the same time. It’s hard to stop eating them, so it’s a good thing the recipe really does make a hundred cookies. They have a secret ingredient: crunchy Rice Krispies.

Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 


The bigger the cookies are, the chewier and softer they’ll be.
If you want to make smaller cookies, use a teaspoon of cookie dough rather than a tablespoon. The smaller cookies bake much faster; start checking at 9-minutes.
If your crisp cookies get soft, you can re-crisp them on a baking sheet in a 300 degree F oven for about 5 minutes.


  • 3 1/2  Cups  all-purpose flour
  • 1  Teaspoon  baking soda
  • 1  Teaspoon  cream of tartar
  • 1/2  Teaspoon  salt
  • 1/2  Pound  butter, softened
  • 1  Cup  white sugar
  • 1  Cup  light brown sugar
  • 1  Cup  vegetable oil
  • large egg
  • 1  Teaspoon  pure vanilla extract
  • 1  Cup  old-fashioned rolled oats
  • 1  Cup  sweetened coconut flakes
  • 1  Cup  chopped pecans
  • 2  Cups  semisweet chocolate chips
  • 1  Cup  puffed rice, such as Rice Krispies


Set the oven to 350 degrees F and adjust the rack positions to the top and lower thirds. Line two baking sheets with parchment paper.

Mix together the flour, baking soda, cream of tartar, and salt in a bowl and set aside.

In a large bowl, with an electric mixer on medium speed, cream the butter and the two sugars until light and fluffy, 3 to 5 minutes. Add the oil, egg, and vanilla and mix well. On low speed, add the flour mixture and then the remaining ingredients one at a time, beating until everything is mixed in well.

Measure out a tablespoon of cookie dough, roll it into a ball, and place it on one of the cookie sheets. Repeat to make more cookies, leaving at least 1-inch between them. Flatten each cookie with a fork to about 1/8-inch thick.

Bake, rotating the sheets at the halfway mark, until the cookies get slightly golden around the edges, 12 to 14 minutes. I like them chewy, so I cook them closer to the 12 minute mark; if you want them crisper, bake for 14 minutes. Don’t over-bake. Cool the cookies on the pans for 5 minutes, then turn out onto a rack to cool completely. Let the baking sheets cool completely between batches and repeat with the remaining dough.

Store in well-sealed tins.

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.