Million Dollar Cookies

When I was a child, this was a fairly common cookie at our house. As we stirred up this dough and rolled it into long snakes, I always asked my mother why they were called "Million Dollar" cookies, and she always told me she didn't know, they just were. Maybe because of their coin shape? Maybe because the recipe was so large that it seemed to make millions? Whatever the real reason, Mom would say, well, maybe it's because they taste like a million dollars.

As an adult, I still have wondered about the name. Searching the internet for "Million Dollar Cookies" was not helpful either. There were links to many recipes, but every one of them was different, both from Grandma Stirmel's cookies and from each other. About the only similarity was the round shape starting with a generally basic sugar cookie. Some had oatmeal, some had nuts or raisins or chocolate chips. None were "icebox cookies," instead either rolled in small balls (sometimes flattened before baking, sometimes not) or made as a drop cookie.

So I didn't find an origin story, but our family's history with the cookie comes from my father's mother, and it is preserved on this page of this very old (1936) Brick Church Cookbook.

As can be seen by the spots and stains, this page was apparently used often. My mother said, you can always tell which recipes are most used in a cookbook by just looking at where it is most soiled.

Now, as I prepare to make my slightly updated version, let me first include Grandma's original, as seen in the photo.

Million Dollar Cookies

1/2 cup buttter
1/2 cup other shortening
1/2 cup brown sugar
1/2 cup white sugar
2 small eggs
1 teaspoon cinnamon
1/2 teaspoon soda dissolved in a litte [sic] hot water
3 cups flour
1 cup chopped nuts

Line a bread tin with waxed paper.l Press mixture into pan, chill thoroughly. Let stand over night. Slice and bake.

21st Century Million Dollar Cookies

I have made few changes to that old recipe, but the following does provide more detailed instructions. I have also added chocolate chips because, well, because chocolate I guess! Still, you can omit them if you like.

In these photos, I show the one inch diameter cookies, made at Christmas time in the smaller suggested size because that works better when putting these along side the many other kinds of cookies and homemade candies on those tempting trays of goodies. This smaller size could also work if you are trying to limit sweet snacks, for yourself or for small children.

1/2 cup buttter
1/2 cup margarine (OR all butter)
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1/2 to 1 teaspoon vanilla
1/2 teaspoon baking soda 
3 cups flour
1 t cinnamon
1 cup chopped nuts
1 cup mini semisweet chocolate chips, or regular sized chips, chopped

1.  Cream together the butter, margarine, and sugars. Stir in the egg and vanilla and beat until well mixed and a little fluffly.

2.  Sift together the flour, cinnamon, and baking soda (or stir together well in a secondd mixing bowl) and add to the butter mixture. When the flour is completely incorporated into the butter, stir in the nuts and chocolate chips.

3.  Shape into rolls about 1 to 2 inches in diameter. The smaller size works well for Christmas cookies, while tthe larger rolls will be good for "everyday." I usually make two or three rolls, as they are easier to handle than one very long roll.

4.  Wrap each roll in waxed paper and chill for several hours or more. The dough may also be wrapped tightly (plastic wrap, not just waxed paper) and frozen.




5.  When ready to bake, slice the dough about 1/4 inch thick and place the cookies on ungreased cookie sheets. Bake at 400 for about 8 to 10 minutes--perhaps a little longer if frozen.