“The Cookie Lady” Spreads Holiday Cheer at Narrows Glen
12-23-2021

Just in time for the holidays, Devena “The Cookie Lady” Thomsen is treating her neighbors at Narrows Glen, our senior living community in Tacoma, to her famous chocolate mint cookies. The avid baker, 90 years old, has baked more than 24,000 cookies for neighbors, friends, and her church congregation over the past 14 years.

She was recently interviewed on the Fox 13 Seattle morning show, where she shared her passion for baking. 

Thomsen’s interest in baking and cooking began in elementary school, but her baking skills took off after trying a pie recipe in junior high school. Her first cookie recipe was one she found on the back of the Quaker Oatmeal package – still among her favorites.

In 1999, while attending St. Andrew’s, she made a plate of cookies for church staff. The cookies were such a hit not only with the staff, but with the mailman, the meter reader, the public, the clergy…everyone who came to the office. It was then that Thomsen realized she’d found her newest ministry. From 1999 to 2017, she baked and delivered four dozen cookies to the church office each week, which adds up to over 24,000 cookies!

Now her neighbors and staff at her retirement community are the beneficiaries of her delicious creations. Her residence features a full kitchen, enabling her to whip up batches of cookies for everyone’s enjoyment. 

Thomsen finds joy in brightening others’ day. Her small act of kindness embodies the spirit of the holiday season!

Here’s her famous Chocolate Mint Cookie recipe:

Makes about 100 cookies

INGREDIENTS

¾ cup butter

2 ½ cup flour

1 ½ cup brown sugar

½ tsp. salt

2 TBSP. water

1 ¼ tsp. baking soda

12 oz. bag of chocolate chips

4 packages Andes mints

2 eggs

INSTRUCTIONS

In a large saucepan, melt butter and sugar with water over medium-low heat. Add the chocolate chips and stir until melted. Remove from the heat and let sit for 10 minutes only.

Beat the eggs into the chocolate mixture one at a time. Stir in the flour, salt, and baking soda. Mix thoroughly, then chill for one hour.

Roll dough into 1-inch balls. Cover a cookie sheet with foil or parchment paper, and place balls 2 inches apart.

Bake at 350 degrees for 9 minutes. The cookies will all be flat. 

Remove from the oven and immediately place one Andes mint (wrapper still on) on each cookie. When the mint softens (3-4 minutes), open it and swirl it over the top of the cookie.

Lift cookies from cookie sheet on to a wire rack to cool completely.