Trudihope Schlomowitz ’78 asks Abe: “When I was in Madison during the early to mid 1970s, guerilla cookies were sold at the unions and the Mifflin Street Co-op in bags of 12. When a friend went to Madison in 1999, she brought me a bag of ’guerilla cookies’ from the Mifflin Street Co-op that were NOTHING like the original, chewy, memorable cookies. What ever happened to them, who made them, are they still available and is there a recipe? Thanks for any information you can provide about this iconic treat.”
Answer: You’re not alone in your search for the guerilla cookie recipe — many fellow students of the ’70s have tried to replicate its nutritious and chewy goodness. The general consensus is that molasses, sunflower seeds and lots of oil give the cookie its distinct color, texture and whole-meal experience. Equally elusive is the recipe’s creator, Ted Odell, despite pleas from hankering current and ex-Madisonians, among them Linda Tobin ’72 of Pittsburg. A collector of 400 cookbooks and books about food, Tobin welcomes Badgers to weigh in with their guerilla cookie recipes and stories at
Toast.
“I haven’t personally made any recipe advances, and none of the contributors seems completely satisfied with his or her recipe yet,” Tobin says. “Perhaps your readers can help too.”