This recipe is at least 3rd generation in my husband’s family and I completely understand why it’s lasted so long.  Michigan Rocks are soft, chewy, mildly sweet cookies that are perfect for dessert or breakfast (dunked in coffee or tea – yum!).  I don’t do a lot of baking from scratch, but these are a holiday staple in my house.  Many thanks to Mom Mom Murphy for the recipe.

If you're looking for a soft, chewy, not too sweet cookie to serve for your event, look no further than Mom Mom Murphy's Michigan Rock Cookies!

You may or may not know that I’m a bit of a picky eater.  Trying new food is not my favorite thing because I tend to have a pretty strong reaction if I don’t like it, or taste something in there that is on my list.

However, when Mr. O and I were dating I was presented this cookie by his mother.  Yeah, the mother of the man I really liked.  I had no choice.

They were soooooooo good.

Once we got married I got my hands on the recipe and now I make multiple batches each year because we just gobble them up.

If you have a KitchenAid Stand Mixer, you can use the batter attachment to mix and it makes life a lot easier.  And a Pampered Chef stoneware cookie sheet will help them cook perfectly evenly.

Michigan Rock Cookies
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  • 3 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt (optional)
  • 1 cup butter, softened
  • 1 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tsp cream (milk will do)
  • 4 eggs
  • 1/2 cup wine (red or white)
  • 1 1/2 cups dates, chopped
  • 1 1/2 cups walnuts, chopped


  1. Preheat oven to 325° and grease a cookie sheet.
  2. Combine flour, baking soda and salt in a medium sized bowl. Set aside. You can omit the salt. It wasn't actually in the original recipe, but I find it brings out the flavor of the dates.
  3. In a large mixing bowl beat butter, sugar and vanilla until creamy
  4. Add the eggs, one at a time, beating each until smooth before adding the next, then add the cream.
  5. Mix in the wine a little at a time.
  6. Stir in the flour, little by little, until fully mixed. Do this part by hand or your dough will take on a weird consistency.
  7. Add dates and nuts, stirring until evenly distributed.
  8. Place dough on greased cookie sheets in rounded spoonfuls and bake 15-17 minutes. Cool ~2 minutes on baking sheet, then transfer to wire racks to cool completely.


Michigan Rock