cookies

European-Style Oatmeal Raisin Cookies

Once I was at Murray’s Cheese with David Lebovitz and he stopped to admire the butter from Vermont.

I’ll confess, up to that point, I hadn’t given butter that much thought. For years I’d been buying Breakstones–you know, the kind that comes in the red box–and using it pretty universally. But then, after David talked about baking with Vermont-style butter, I began to wonder: “What would happen if I switched up the butter in my baking? How would that change things?” It took a few more years before I put that question to the test.

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Eric Wolitzky’s Chocolate Chip Cookies

Tomorrow (as you’ll see in the next post) I’m hoofing it to Baked in Red Hook so I can do a live-streaming interview with Eric Wolitzky, everyone’s favorite contestant from the debut season of “Top Chef: Just Desserts.” You probably didn’t know this, but I met Eric years ago at my friend Jimmy’s apartment. It was a holiday party and I remember Eric brought these divine chocolate truffles and I thought, “This guy’s got talent!” Even though he was just eliminated, Eric’s performance on “Just Desserts” was truly remarkable; he had fancy pants three-starred Michelin pastry chefs wowed with his “humble” (humble? hardly!) bakery treats. One such treat was this chocolate chip cookie.

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Momofuku Milk Bar’s Compost Cookie Recipe

My mom loves Regis Philbin. Growing up, she’d watch Regis & Kathie Lee religiously; she even once went to a shopping mall, somewhere on Long Island, to get Kathie Lee Gifford to sign a copy of her book. These days, she and my dad Tivo Regis and Kelly in the morning and watch it at night. I’m a View man myself (though Whoopie is no Rosie; I miss the compulsively watchable hysteria of Rosie vs. Elizabeth) but once I went to a taping of Regis & Kathie Lee, almost ten years ago, because my friend Dana was Harrison Ford obsessed and he was the featured guest.

Why am I telling you all this? Because if you’d asked me last week, “Who are the last two people you’d expect to have the key to unlock the mysteries of one of New York’s greatest cookies” I would not have said “Regis Philbin and Kelly Ripa.” And yet, thanks to this post on Eater New York, it became evident last week that if I wanted to make Momofuku Milk Bar’s compost cookies at home, the recipe was right there on Regis & Kelly’s webpage.

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Lucy’s Salty Chocolate Peanut Butter Cookies + Momofuku Milk Bar Cookies

I care about you, readers, and I don’t want you to go through this weekend without cookies. Everyone deserves cookies, especially on the weekend.

The cookies I’m going to tell you about may already be familiar to you. The first, Lucy’s Salty Chocolate Peanut Butter Cookies, were cookies I told you about in December. Remember I went to a cookie party? And how I was assigned Pfeffernussen? And how my Pfeffernussen were a bit tough and unwieldy, but how the best cookies at the party–salty chocolate peanut butter cookies–were so good I tracked down the recipe for you? Well now I’ve made those cookies myself and they are still mind-bogglingly good.

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“Baked” Oatmeal Cookies with Cardamom

The title of this post is a misrepresentation: the recipe I’m about to share does not advertise the fact that it contains cardamom. In fact, the recipe–from my new favorite baking book, Baked: New Frontiers in Baking–is titled “Oatmeal Cherry Nut Cookies,” a title that doesn’t mention cardamom at all.

But cardamom was what caught my eye as I decided to make these cookies for dessert last week at 11 PM; so much so, that I didn’t even stop when I realized I didn’t have nuts or dried cherries. Cardamom would carry the day and carry the day it did.

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Tali’s Cookies

First of all, apologies for the slow posting (or, rather, no posting) this week: I was in Georgia doing research for a top secret project that may or may not go anywhere–you’ll have to wait and see. But now I’m back and do you know the first thing I ate after walking back into my apartment?

One of Tali’s cookies.

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Weekend Baking: Crispy Salted White Chocolate Oatmeal Cookies

This is baking weather, peoples. What better on a chilly day than to fill the apartment/house/shack with the smell of something baking in the oven? Nothing better, I say, nothing.

Last weekend I had you make a chocolate cake and many of you came through; but this time I bet even more of you will join in. Why? Because those cookies you see above are maddeningly awesome; they come from the brilliant Smitten Kitchen website (seriously, is there a prettier website alive?) and the cookies are, to quote Michael Jackson, devilishly good. Let me put it in pretentious foodie terms: the salinity of the salt plays off the sweetness of the white chocolate, and the oats create a texture that is substantive without being heavy. And I took ’em out a bit early so they were actually pretty chewy (which I like) not so much crispy. So I guess you could call ’em “Deb’s Chewy Crispy Salted White Chocolate Oatmeal Cookies” but that’d be a mouthful.

Your assignment: make the cookies. Here’s the recipe: the recipe. Take a picture of yourself or your loved ones with the finished cookies and upload the pictures to the Amateur Gourmet Photo Group on Flickr and prepare to see yourself on the blog on Monday. Millions of people will ogle you and talk about how sexy you are and how much they love your cookies. What could be better?

Have a salty, chewy, white chocolate-filled weekend.

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