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Milk & Cookies: 89 Heirloom Recipes from New York's Milk & Cookies Bakery by Tina Casaceli

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Notes about this book

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Notes about Recipes in this book

  • Vanilla base dough

    • DKennedy on May 11, 2016

      P. 20, Made this dough today as a base for typical chocolate chip cookies. The dough is wonderful. Next time I will try to make these with gluten free flour (1/2 buckwheat, 1/2 bean flour).

  • Milk & Cookies Bakery classic chocolate chip cookies

    • DKennedy on May 11, 2016

      P. 23, Fantastic! This recipe variation uses the Vanilla Base Dough on p. 20. I have had this book for some time but was hesitant to bake out of it because the Amazon reviews are all over the place. Needless to say, my worry was unfounded. I made the base dough as instructed using the weight measurements. For the variation, I used 1 bag semi sweet chunks from TJs with a sprinkling of shaved milk chocolate and a sprinkling of cacao nibs. I also sprinkled the cookies with a bit of sea salt. The cookies do spread and become thin, crispy and chewy cookies. The texture of the ground up oatmeal creates a nice toothsome quality to the cookies. Best served warm but not hot. Love these!

  • Oatmeal base dough

    • Melanie on January 01, 2012

      p46. I split the base dough into 3 and cooked this plain / with chocolate / with cranberry & walnut. Despite the dough looking odd I still baked it. It spread like crazy and made more than it should have. My guess is that the butter should be halved for it to work correctly. Need to make again and test. Aside from that it is a good base dough in terms of taste.

  • Cranberry-walnut oatmeal cookies

    • Melanie on January 01, 2012

      p53. Tasted awesome, I liked the mix of oats, cranberries and walnuts. But these spread like crazy - refer oatmeal base dough recipe.

  • Chocolate chunk-oatmeal cookies

    • Melanie on January 01, 2012

      p57. I really liked the flavour of these - haven't made chocolate oat cookies before. Spread like crazy though, see oatmeal base dough comments.

  • Coconut macaroons

    • DKennedy on December 25, 2016

      Made these for a holiday get together and they were excellent. I did not coat one side with chocolate as described because I didn't have any coating chocolate on hand. These are easy to make and absolutely delicious.

  • Mocha-cherry drops

    • clkandel on December 22, 2017

      This recipe does not say what temperature to bake at. Seems like a very big omission.

  • Maple-pecan cookies

    • clkandel on December 31, 2015

      This recipe does not work. The batter is a soupy consistency. From a quick Google search, I see many others have had similar problems with this recipe.

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  • ISBN 10 0811872548
  • ISBN 13 9780811872546
  • Published Feb 01 2011
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

From New York City's popular cookie shop Milk & Cookies comes 89 tried, true, and scrumptious recipes for cookies, bars, and brownies. In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well as favorites from her bakery. More than 45 good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist.