Notes about Recipes in this book

• Peanut butter-oatmeal chipsters

  • TrishaCP on November 08, 2015

    As the recipe notes say, it is hard to go wrong with peanut butter, oats, and chocolate chips, and these were delicious and very easy to make. I used the variation with whole wheat flour, and I am really glad that I did because it definitely helped cut some of the richness.

  • sdeathe on June 27, 2024

    These were certainly easy, but not fabulous to my taste. The peanut butter didn't really come through; perhaps a little vanilla would help? or a tiny pinch of cinnamon which I've seen elsewhere.

• Old-fashioned farmhouse oatmeal cookies

  • cheryl_9rgvpq on January 26, 2026

    Perfect!

• Chocolate-hazelnut cookies (Nutellos)

  • Christine on March 28, 2014

    Few ingredients, one bowl, very simple, and not overly sweet which was nice. I used a chocolate-almond spread in place of the Nutella (same idea!) and imagine other chocolate-nut spreads would work as well. Once cooled, these have a crisp almost shortbread like texture which I love. My last tray I baked slightly less time and the middles stayed a bit chewier. I didn't have any version of coarse sugar for the rolling step, so used regular granulated instead. Also, instead of rolling the dough balls in the sugar then flattening them, I used a slightly different method that has worked for me in the past: 1. place the dough balls on cookie sheets, 2. lightly butter a flat-bottomed drinking glass, 3. dip the glass bottom in sugar, 4. use the glass to flatten a cookie, repeat for whole batch, dipping in sugar each time & re-greasing the glass as needed

  • Astrid5555 on December 13, 2015

    Very simple to make, yet delicious. Did not roll the cookies in the sugar, still sweet enough. I slightly overbaked the first batch which then had a more shortbread-like texture. Took out the second batch once the surface was barely set which produced a slightly chewy center, which I prefer. Definite keeper.

  • cheryl_9rgvpq on January 26, 2026

    Made heart shaped thumbprint for Valentines Day.

• Super-fast fudgies

  • Christine on February 03, 2017

    The title of this recipe says it all. Few ingredients, quick & easy to make, fudgy & delcious!

• Double-ginger gingersnaps

  • Breadcrumbs on January 27, 2013

    p. 73 - I received this book as a Christmas present this year and couldn’t wait to crack it open. I’ve been craving ginger cookies for some time now so when I saw the Double-Ginger Gingersnaps in this book I knew I’d found my match. These couldn’t be simpler to make. Butter, sugar and spices are mixed together before adding molasses and egg. After giving them a quick spin around the bowl, in goes the flour and finally, some crystallized ginger. Slightly flattened cookies get a slight dusting of sugar before heading to the oven. Nice and crisp on the outside and very light and tender inside. I’m not sure I’d describe these as a ginger "snap" but perhaps once they spend more time on the cooling racks. It is possible I might have been sampling a little too soon! With only 1/4 cup of molasses these aren’t as intense as some ginger cookies so the subtle bite of the tiny pieces of crystallized ginger really comes through. Photos here: http://chowhound.chow.com/topics/884276#7856449

• Ultimate one-bowl chocolate chippers (or chunkers)

  • cheryl_9rgvpq on January 26, 2026

    Great cookies. Made each cookie 27-29 grams = 36 cookies.

• Dark chocolate-chocolate chunk cherry cookies

  • hillsboroks on August 26, 2024

    These cookies area chocolate lover’s dream but boy are they rich! One to two cookies at a time are plenty to satisfy that chocolate craving. I used both semi-sweet and bittersweet chocolate chips and natural cocoa. I also soaked my cherries in Kirsch and highly recommend this. My only problem was with the flour. The recipe itself only gives you measurements in cups so I went to a chart of food weights that I have used frequently to get the flour weight. Well my cookies took at least 15-16 minutes to bake. Afterwards I went through the information in the front of the book and under Techniques on page 20 found the author’s weight and measurements chart. I will use her chart for all recipes in this book in the future because there are some major variations with chart I have been using.

• Best-ever browned butter-pecan shortbread domes

  • Prim on December 10, 2012

    Great flavor from the browned butter. Will make again.

• Nice 'n' spicy rolled gingerbread cookies

  • cpauldin on December 24, 2017

    used 3/4 c. molasses and 1/4 c. dark honey used speculaas spice mix in place of the spices excellent for cutters with impressions!

• Spiced chocolate biscotti

  • Aggie92 on December 11, 2023

    I love, love, love these biscotti! Used the optional Dutch-process cocoa powder for a deeper chocolate flavor, and substituted toasted blanched hazelnuts for the walnuts. These taste amazingly like a chocolate lebkuchen, so they are perfect for the Christmas season.

• Baking Bites

  The recipes are detailed and easy to follow, and they come with plenty of tips not only for making them the first time around, but for putting different flavor variations on them when you come back...

  Full review