I don’t often make cookies - we’d just eat them, and usually when I bring things I bring pumpkin bread or a fancy cake or something. I can’t even tell you why, but I don’t make a lot of cookies.
I want to send something nice as a care package for a friend who lost his job, though, and I’m already throwing in a loaf of my famous pumpkin bread, so I figured I should do some cookies. I just don’t have a go-to recipe, though. No idea what they like, but since I’m already sending the pumpkin bread I shouldn’t do anything spice-related (like, say, ginger snaps or something) because it would be two of the same thing.
I am not afraid of complex baking or any of that, so bring on your best.
Don’t make the mistake of thinking these are your ordinary oatmeal cookies; they aren’t. These cookies are addicting - the combination of a crispy almost butterscotchy oatmeal cookie with the coarse salt on the top is downright amazing. I have people who claim to not like sweets at all go apeshit over these.
They pack well and freeze well, too. And that reminds me, I’m out. I’ll have to make another batch this weekend.
(but I place the pecans carefully rather than sprinkling them)
And of course the seven-layer cookie is wonderful. In a 13x9 pan, melt a stick of butter. Sprinkle a cup of graham cracker crumbs over it. Cup Choc Chips, CUp butterscotch chips, cup coconut. Can of sweetened condensed milk. Cup of chopped walnuts. Bake at 350 till golden brown.
I’ll have to second the oatmeal scotchies. Those are the best cookies ever. Although, I will have to try Athena’s salty things and get back to you. Those sound good.
I am, if I may say so, a bit of a cookie connoisseur. I’ve tried many, many recipes. For years, I stuck with an old family standby recipe from my grandma that was so old that it predated the existence of baking powder. However, after trying these, I happily chucked every other recipe in the garbage. These are hands down the best cookies I have ever had. They’re amazing. I don’t know who the genius was that first though to put vanilla pudding mix in a cookie dough, but they deserve a Nobel Prize for baking.
I have a recipe at home for what my family calls “memory cookies”. The name is courtesy of my grandmother, who got the recipe from another lady at the hairdresser’s one day. She had nothing to write with, so she had to remember the recipe until she got home, and then she couldn’t remember the name, so we just call them “memory cookies”.
They’re basically brown sugar cookies with Rice Krispies and coconut. Sounds strange, but they’re very addictive in a subtle way. You’ll eat one, and be like “meh, that was okay I guess”. Then a minute later, you’re like, “Can I have another one of those?” And next thing you know about eight cookies have vanished.
Anyway, I’ll get the recipe when I get home tonight.
1/2 cup unsalted butter
1 cup packed brown sugar
3 tablespoons white sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
Cream together the butter, brown sugar and white sugar until smooth
Beat in the egg and vanilla
Sift together the flour, baking soda, baking powder and salt; stir into the creamed mixture
Stir in the chocolate chips
Bake for 8 to 10 minutes in a 375 degree oven, a little longer if you want them more crispy
My wife and I absolutely love these cookies. They’re simple to make and taste great. I also like to make them without the chocolate chips because I don’t much care for chocolate. I doubt you have them on hand, but you can quarter a bunch of French Truffles (http://www.amazon.com/gp/product/B0008IT4OM/) instead of the chocolate chips and it tastes even more amazing.