My young friend, Meria was about 3 years old when I recorded her instructions for baking cookies. That was a couple of years ago. She had just finished helping her mom make chocolate chip cookies and I asked her to tell me the recipe so I could record it. She was exuburant in the telling, to say the least. I love listening to her on this recording. Keep reading for ideas on really bumping up the flavor of traditional chocolate chip cookies.
I listen to the Splendid Table on our local public radio station.
Love that show!
Awhile back I heard a segment that included a recipe for coconut macaroons, and decided to save it for the inevitable sweet-tooth-attack.
Well, this morning I wasn’t really having a sweets craving, but … I wanted to bake something in case anybody with a sweet tooth came into the gallery today.
These are a really easy treat to make — leave out the pecans, or substitute a different kind of nut if you want.
They’re low-fat too!
What’s the twist with these peanut butter cookies? Candied ginger and hand-chopped super-dark chocolate chunks. Plus less sugar than most cookie recipes call for. This gives you a deliciously crisp, buttery peanut butter cookie with little surprises of sharp chewy ginger and morsels of the best chocolate ever. And they’re not too sweet. The cookies will be soft and chewy at first, but after totally cooling, they’ll be perfectly crispy/chewy. Lovely with a cup of Darjeeling tea or a glass of cold milk (or whatever milk-alternative you like.)
Best Ever Oatmeal Cookie recipe from my grandmother, Irene Shaughnessy. It’s been in my immediate family for over 50 years and is one of everyone’s favorite cookies. I have adapted the recipe over the years to include ingredients I can use to fool myself. Fool myself into believing they are healthier. But really these are INCREDIBLE cookies. Check out the recipe. You’ll love them.