I couldn’t name a favorite - it would be like picking one’s favorite child…
But good old fashioned Tollhouse would be right up there.
I never once tasted a store bought cookie that came even close to a mediocre batch of homemade cookies. Even the chewy ones have a weird preservitivey aftertaste.
My absolute favorites are either gingersnaps–dark, chewy, full of raisins, and rolled in sugar–or pumpkin cookies–like little bite sized cakes with brown sugar glaze frosting.
Chocolate chip cookies or peanut butter cookies or sugar cookies or…
Never mind.
Snickerdoodles and koulourakia (a type of Greek butter cookie we make for holiday type occasions) are my two favorite. Not to say anything bad about a good old-fashioned chocolate chip cookie, of course!
GREEK COOKIES! You might be able to help me - there’s a Greek cookie I love, but I can’t find a recipe because I have no CLUE how to spell the name. The best I can do is a rough phonetic “sounds-like”. It’s a soft cookie, I’ve only ever seen them oval in shape, and it has honey and walnuts on top. It sort of sounds like “mellowmacaloni.” Does this ring any bells?
[Great Kreskin] I sense … I sense that you don’t like something … some type of food … getting an image now … it’s small and wrinkled … raisins! You don’t like raisins. [/Great Kreskin]
Rabbit Punch Cookies (aka Seattle Communion Wafers), a personal invention/innovation that I’ve mentioned around here before.
Bake one batch regular chocolate-chip cookies, with the three following changes:
-After you’ve creamed the butter, add 1/3 cup Turkish-ground coffee. Not brewed–just the dry grounds.
-Reduce the flour by 1/4 cup.
-Use toasted pecans as the nutmeats.
People have described these to me as a “spiritual epiphany.” They’re pretty tasty, and pack quite a caffeine wallop. Serve with fresh black coffee for maximum effect.
Daniel
Snickerdoodles! Then white chocolate macadamia nut, then ginger snaps, then…I love cookies. I’ll have to bake tonight. Mmmm. Cookies!
Peanut Butter. Chewy ones.
Chewy white chocolate macadamia nut cookies.
“Monster” cookies…basically a chocolate chip cookie dough base (with extra fat/oil because of the oatmeal) with oatmeal, coconut, rice crispies and mini M&M’s.
Also America’s Test Kitchen’s Molasses-Spice Cookies. Big, chewy ones with cloves, ginger & allspice. I’ve baked a lot of cookies in my life and I’ve never had so many people ask for a recipe.
I absolutely adore my grandma’s Sally Ann cookies. They’re chewy molasses cookies with about a half-inch of white icing on top. Yum!
My usual recipe doesn’t call for vinegar, but I’m always trying out new ones. I’ll have to find one that does and try it out.