Living on the East Coast means that hurricanes are an expected part of life. While the number of landfalls here have been low in the past few years, that doesn’t equate to complacency whenever hurricane season starts. There’s always extra water in the pantry, extra batteries in the junk drawer, extra propane for the grill, mozzarella for a quick homemade pizza, and dried cherries for Hurricane Cookies.
Okay, so the National Hurricane Center doesn’t recommend the homemade pizza and Hurricane Cookies, but both of them have become part of the storm preparedness traditions.
Why homemade pizza? Originally, it just so happened to be what my mom was making when our first intense storm showed up unexpectedly years ago. And it has its perks. It might need refrigerated (which gets hard if the power goes out for more than a day), but it can survive in a cool fridge and is filling. And it’s pizza. Good for morale. You know.
Hurricane Cookies are a staple for the same reason: my mom just so happened to be making them as that same large storm was barreling towards the coast. It was a new recipe for white chocolate chip cookies with cherries in them, and they have since been dubbed Hurricane Cookies. They are made exclusively for storms, so if even a tropical depression sprinkles some rain on us, they’re mixed up and in the oven.
Want to prepare for Hurricane Season (even if you don’t live anywhere near the coast)? Here’s the recipe:
Preheat the oven to 375.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup butter, softened
- 1/3 cup shortening
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 ounces of white chocolate chips
- 2-3 ounces of dried cherries (they work much easier than the chopped up Maraschino cherries we used to use!)
Mix all ingredients in order. Put on a greased cookie sheet and bake for 8-10 minutes. Makes 3 1/2 dozen (which is plenty to survive a storm).
If you’d rather make it into a bar cookie, just bake for 15-20 minutes instead.