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Comfort Food

March 13, 2013

chocolate-chip-cookieOn a blog page in another part of this website galaxy you will find “Six Mistakes in Food Storage Planning.” One mistake, “Not enough variety,” includes the point that comfort foods, items familiar to and popular with family members, can be very helpful in a time of want or emergency.

Here is a first-rate, thinking-ahead comfort food nomination from Stacia McKee.

“For those of us who want to keep ingredients for cookies in our long term food storage”:

Delicious Chocolate Chip Cookies

1 c. brown sugar (indefinite shelf life, vacuum sealed*)

1 c. white sugar (indefinite shelf life, does not need to be canned or sealed)

1 c. shortening (10 yrs unopened, after opening, melt; pour into jar as cools; will seal to extend shelf life)

3 “eggs” = 3 tsp. gelatin + 9 Tbsp. cold water + 6 Tbsp. hot water (gelatin, indefinite shelf life)

1 1/4 tsp. baking soda (indefinite shelf life, store in sealed container in a cool dry place)

1 1/4 tsp. baking powder (1-2 yr shelf life) OR substitute 2 parts cream of tartar + 1 baking soda for indefinite shelf life baking powder substitute

1 tsp. vanilla (10+ years for imitation, ? longer for real)

1 tsp. salt (30 + years)

2 c. whole wheat flour (wheat kernels 30+ years)

2 1/2 c. oats (30 + years, canned)

2 c. chocolate chips (3+ years, vacuum sealed)

Preheat oven to 350 degrees, bake 8 min. Makes 48 medium sized cookies

   *Editors note: For vacuum sealing brown sugar, I would use Mylar pouches or glass jars with no oxygen absorber packets. I like to feel or see my brown sugar. And with its moisture content, brown sugar is not a recommended for #10 cans.




  1. Jennice Severson permalink

    Great posts ! Thanks ever so much Nancy–keep us on our toes with reminders for Be Prepared ❤

  2. Stacia permalink

    clb50 That’s why we call it food storage, ha, ha. Since this recipe is not my own creation I gotta give credit where it’s due. I modified the Whole Wheat Chocolate Chip recipe from Mel’s Kitchen Cafe. In the recipe I forgot to mention I like to blend the oats into flour for added chewiness. Also as for gelatin “egg” idea and food storage life of ingredients I got the information from Wendy DeWitt’s “Everything Under the Sun” booklet. Also a couple other tips since playing with the recipe. Chef Brad’s wonder flour is wonderful in place of the wheat flour. And for a peanut butter version add 2/3 cup to the above recipe. Depending on the p.b. shelf life varies. Check the kind you use and be sure to rotate. Enjoy Your Food Storage to the fullest!

    • Anonymous permalink

      Thanks, Stacia, for filling in a few more details. Keep on cookin’! Nancy

  3. clb50 permalink

    I gained five pounds just looking at the picture :-). Thanks for sharing the recipe.

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