Notes about Recipes in this book

• Lauren's snickerdoodles

  • CGNE on March 16, 2012

    This is a favorite family cookie...most Sickerdooles are similar in what they are and how they will taste...this is a good recipe, I made it several times. 5 stars!

• Monster cookies

  • CGNE on December 07, 2011

    These cookies are gluten free if you take care to use gluten free oats. They can be modified to be peanut free- just use Sunbutter instead of peanut butter. I don' use the cornsyrup as it makes the texture of the cookie a bit off. You can add coconut, peanut chips, nuts, whatever! Lynne- CGNE

  • jumali on January 14, 2012

    I didn't really care for these cookies but my 10 year old liked them. I thought the peanut butter completely overwhelmed the chocolate. I used a size 30 scoop and they still came out pretty big. I also didn't see the point of refrigerating them overnight--I gave them about 3 hours and they seemed fine.

• Todd's favorite triple chocolate and walnut cookies

  • Jane on December 06, 2011

    This was my kind of cookie - dense, with some weight to it and loaded with three types of choc chips (I skipped the peanut butter chips) and walnuts. Very easy to make, the dough didn't need refrigerating before baking but it held its shape well. I baked them for 12 mins (rather than the suggested 10) and that seemed about right. The cookies were quite soft straight out the oven and were hard to remove to the rack until they had cooled on the baking sheet.

• Crazy cowboy cookies

  • hbakke on June 14, 2022

    We loved these cookies. The almond extract seemed like it would be too much, but we liked the flavor combined with the butterscotch chips. I used flaked coconut for part of the shredded coconut amount. I would make these again.

• Pistachio-cherry oatmeal cookies

  • EmilyR on August 22, 2018

    These are decent cookies, but I would change things a bit - more oats and less nuts / cherries.

• Petits fours de Noël

  • Melanie on May 24, 2014

    These tasted nice and were good for using cookie cutters but the end result wasn't overly spectactular. I think if these were rolled slightly thicker or baked for a shorter time I would have enjoyed them more.

• Coconut-Nutella-almond macaroons

  • CGNE on December 10, 2011

    Although most people liked the final product I had trouble with this recipe. First off it says to beat the egg whites with the sugar until 'frothy'. Not quite possible because the sugar doesn't dissolve- need to beat more. Using unsweetend dried coconut is WAY too dry- they fell apart. I ended up melting the Nutella and pouring over. Couldn't cut them when they were warm. Doesn't turn out at all like the photo.

• Baking Bites

  The book has a tremendous variety of flavors in it, but I actually like the fact that there are different versions of a few of the recipes...that come from different chefs with slight variations, too.

  Full review

• Kitchn

  In her recent compilation, Tracy Zabar gathers her favorite recipes from world-renowned chefs, bakers, and food personalities into one inspiring, beautiful and delicious little cookie book.

  Full review