The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook by King Arthur Flour

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Notes about this book

Notes about Recipes in this book

  • The essential chewy oatmeal cookie

    • AngelNewsi on May 25, 2017

      Exactly what I want in a chewy oatmeal cookie. I definitely recommend using parchment paper to bake on though - the cookies are a little soft when they first come out of the oven.

  • Vanilla dreams

    • Lindacakes on June 11, 2011

      Excellent cookies with a superb texture (baking amonia). Everyone loves these.

    • twoyolks on December 27, 2017

      These are a great sugar cookie. The texture is really crispy and they taste great.

  • Butter-pecan biscotti

    • Aggie92 on January 17, 2019

      I love these biscotti. I use the Italian-style recipe with no butter and substitute butterscotch flavoring for the butter rum flavoring. Can also substitute toffee bits for the butterscotch chips.

  • The essential shortbread

    • jenmacgregor18 on December 30, 2019

      Very good. I made a plain batch and an orange vanilla poppyseed, using KAF's Fiori di Sicilia flavoring.

  • The essential peanut butter cookie

    • twoyolks on June 28, 2016

      The cookies are not too sweet but they lack a strong peanut butter flavor.

  • The essential chewy sugar cookie

    • twoyolks on May 23, 2016

      This is a great, almost addictive sugar cookie. They're too soft when they first come out of the oven but they firm up as they cool for the perfect texture. If I had any complaint, they're almost too sweet.

  • King Arthur's special roll-out sugar cookies

    • twoyolks on December 26, 2018

      The cookies taste fine and are easy to roll out.

  • The essential chewy chocolate chip cookie

    • twoyolks on January 13, 2014

      The chocolate chip cookies were okay but weren't great. Some of the cookies spread normally, some didn't spread as much as to be expected, and some appeared to have melted. They were all baked in the same batch.

  • Chocolate-peppermint snaps

    • twoyolks on December 22, 2015

      These cookies have a good balance between the chocolate and the mint. They're very Christmasy in flavor.

  • Decorator's dream cookies

    • twoyolks on December 13, 2016

      These are nice sugar cookies. They crisp up nicely and have a nice flavor. If they're a little too thin or too small, they tend to get a little too brown.

  • On-the-fence brownies

    • Bloominanglophile on July 05, 2013

      I brought these to a 4th of July potluck. They aren't the fanciest of brownies, but this is a good recipe to please a variety of people. I did leave out the nuts so my daughter (who wears braces) could eat them. They would add a nice crunch to the chewy texture, though. I also didn't modify the recipe for our higher altitude (6500 ft.) as far as ingredients--just had to bake them a bit longer, and they turned out just fine.

  • Ruth Wakefield's chocolate chip cookie bars

    • SACarlson on October 17, 2016

      These are super-soft. Great if you like very chewy chocolate chip cookies.

    • taste24 on October 05, 2020

      These were excellent and EASY - no stand mixer. I made them in a 9x13 and baked for 30 minutes and they were perfect. Nice and chewy with plenty of chocolate chips!

  • Classic crunchy chocolate chip cookies

    • Foodiewife on July 12, 2017

      I was a little hesitant about the cider vinegar. Whatever...it worked! I used Butter Flavored Crisco. The cookies were crispy and deliciousl

  • Summer berry crumble bars

    • Wanahca on September 04, 2016

      Bake in a 9x9 pan for a thicker bar. Glaze makes cookie a little too sweet. Add both cinnamon and cardamom. Frozen berries work great.

  • Butter-pecan shortbread

    • Wojtanowski on October 09, 2018

      really nice cookie - roll dough into a log and refrigerate until firm - slice about 1/4 inch and bake - light brown - it crisps up nicely....sandwich with chocolate ganache - delish

  • On-the-fence molasses cookies

    • thetinkhams on September 27, 2019

      Made these on Wednesday & by Friday night, there’s only 2 left with only 2 of us in the house. So good! They started off super soft, went crispy as they cooled, and then settled down to this fantastic happy medium - neither entirely crispy nor entirely chewy but not not either one either. Near the end of the batch, we discovered that putting a scoop of lemon bar ice cream between a pair of them was fantastic! Note: when making these, the dough needs to rest in the fridge for an hour, so don’t start them at 9PM on a work night like I did unless you’re a night owl!

  • Peanut butter chews

    • taste24 on September 29, 2020

      These are delicious, easy, and very soft. Everybody loved them

  • Soft molasses cookies

    • taste24 on September 21, 2020

      These were absolutely outstanding.. the best molasses cookies I've ever had. So soft (and they stay soft!) and packed with flavor. This will be my only molasses cookie recipe from now on..

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  • ISBN 10 0881506591
  • ISBN 13 9780881506594
  • Linked ISBNs
  • Published Nov 02 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Countryman Press Inc.
  • Imprint Countryman Press Inc.

Publishers Text

2005 IACP Award Finalist - Bread, Other Baking and Sweets Category

Drawing on the same commitment to the baking community that has earned them hundreds of thousands of dedicated followers, the bakers at King Arthur Flour guide you through hundreds of recipes, revealing the secrets to making your own mouthwatering cookies for any occasion.


The bakers begin by singling out the Nine Essential Cookies and variations that reflect a variety of tastes, textures, and ingredients:

  • Brownies
  • Chocolate Chip Cookies
  • Oatmeal Cookies
  • Molasses-Ginger Cookies
  • Decorated Cookies
  • Sugar Cookies
  • Shortbread
  • Peanut Butter Cookies
  • Biscotti


From whoopie pies to ladyfingers, it's all here in one place. The King Arthur's Flour Cookie Companion includes full chapters on drop cookies, roll-out cookies, shaped cookies, batter cookies, no-bake cookies, and bars and squares.


You'll find complete instructions for making cookie icings, fillings, and dips. You'll find a thorough overview of the essential ingredients of cookie baking, explaining the chemistry of flours and grains, leavens, sweeteners, fats, dairy products, flavorings, and the science of how these ingredients work together. You'll also learn tips on substitutions and variations; measuring and weighing ingredients; even advice on high-altitude baking, Recipes are enhanced with sidebars providing hints, shortcuts, troubleshooting advice, and recipe lore. And each recipe is accompanied by a complete nutritional analysis. Illustrations throughout the book provide clear step-by-step instructions that take the mystery out of such baking terms as creaming, soft-ball stage, and folding. Finally, a comprehensive illustrated chapter describes the essential baking tools you'll want to have on hand.



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