These are straightforward oatmeal chocolate chip and raisin cookies named after one of Dorie’s friends. Soaking the raisins in hot water while you mix the dough makes them moist and flavorful. A high butter to flour ratio gives a crispier cookie, my preference over a cakey cookie. The verdict: delicious take on an old standard.
I’m not a fan of malt flavor, so I wasn’t sure if these cookies would be my thing. But when you’re baking your way through a cookbook, it’s your duty to give every recipe a chance. These cookies are delicious IF you follow Dorie’s instructions and pull them out before fully baked. One pan of my cookies came out perfectly, the other pan was over baked.
I have double ovens and I turn down the temperature in the top oven when baking cookies in both. I did that for this recipe, pulled both pans out a minute early, but sadly the cookies in the top oven were too brown. Here is a comparison of the perfectly baked cookie on the right and the overbaked cookie on the left:
If you are having trouble finding malted milk powder, look in the section in your grocery store that has cocoa mix. Here is what I used:
Not your ordinary thumbprint cookie. In fact, no thumbprint needed. This is a composed cookie: sablé (a French shortbread) dough as a base, jam spooned into the center, and streusel topping scattered around the edge. The shortbread is crunchy, the jam is gooey and the the streusel is chewy. An excellent marriage of textures.
I baked these on the Fourth of July and didn’t hurry through the process. I took out the butter and eggs for the sablé dough first thing in the morning so they could come to room temperature. The streusel needs to chill so I made that right away in my stand mixer. Here it is ready for the fridge:
After the butter and eggs came to room temperature, I made the sablé dough, rolled it out and put it in the fridge for two hours. When properly chilled, I cut two inch circles of dough. I didn’t have a two inch round cutter, so I used a champagne flute that has a two inch rim. When the dough occasionally got stuck, I used a small offset spatula to get it out of the glass. Sometimes you have to improvise! The circles of dough are placed into buttered muffin tins,
Despite my Southern roots, I’d never heard of buttermilk pie. Dorie used buttermilk pie as the inspiration for this bar cookie. I didn’t know what to expect when I took a bite. They are unexpectedly mild in taste, custardy, not too sweet, with a touch of salt. The texture reminds me of bread pudding. And I love bread pudding. Dorie scores again with an unusual combination of textures and flavors. Delicious.
I wanted to take this cookie to a potluck, but noticed it only makes 16 cookies. So I doubled the recipe and used a 9×13 inch pan instead of an 8×8. I baked the crust and the bar longer to adjust for the increased pan size. I was a little apprehensive about flipping the larger pan, thinking the cookie might not hold together. However, it came out of the pan nicely and in one piece. I cut the bars smaller than called for in the recipe. A good choice; these bars are very rich.
Chocolate chip cookies and a glass of cold milk. Childhood comfort food. I have been baking chocolate chips cookies for over forty years. Well, let’s face it, closer to fifty years than forty. I’ve baked numerous different recipes. I like mine crisp but still a little chewy. High butter to flour ratio.
Dorie’s newest fit the bill. They are crisp but chewy out of the oven, but crisp up as they cool. I could have pulled them out of the oven a little sooner I suppose, and maintained the chewiness, but they are also excellent crispy. Dunkable.
Dorie added cardamom and nutmeg to these and that must be the “newest” part. Neither my husband or I could discern the added spices. We agreed, however, that they are excellent chocolate chip cookies.
I was really organized this time and started with my mis en place, in other words, everything measured out in advance:
I tried unsuccessfully to form the little pyramids like the photo in Dorie’s Cookies, but took solace in Dorie’s comment that she usually just forms ragged nuggets. You won’t care about their shape after one has melted in your mouth.
I baked these as gifts for Mother’s Day and I made sure to snag a couple for myself. After all, I’m a mother, too!
These cookies are not photogenic, but once you bite into one, you won’t care. Cornflakes, chocolate, coconut, raisins, and pecans are held together (barely) by eggs and agave nectar. No need for an electric mixer; a whisk and a rubber spatula are all you need.
When plopped onto a baking sheet, these seem like they won’t hold together. But after the heat of the oven works it’s magic, you’ve got raggedy nuggets of deliciousness.
These simple sugar cookies are made lemony by infusing the sugar with lemon peel. Lemon juice adds a bit more lemon flavor. The dough comes together quickly. Using a small cookie scoop keeps the cookies fairly uniform, although I had a couple that did not spread as much as the other cookies.
I chose to bake my cookies for about fourteen minutes which resulted in crispy cookies. They were very gently browned on the bottom.
The cookies have a mild lemon flavor. I prefer them to lemon cookies that call for lemon extract. I ended up with about seventy cookies; I mailed the bulk of them to my son. Share the cookies, share the love!
Delicate, buttery and delicious. These cookies are an elegant take on the classic thumbprint cookie. The dough is rolled into logs, refrigerated, then cut into disks. The disks are baked in muffin tins, which gives them their perfect and uniform roundness. As soon as the cookies are pulled from the oven, a cork is plunged into the center (hence “corked”) creating an indentation to deposit jam.
I found that if I pushed too hard on the warm cookie, it could crack around the edges. No matter, they were still delicious.
Another great cookie from Dorie’s Cookies.
The base of the bar is a simple shortbread, but it’s chocolate shortbread, which makes all the difference. The shortbread is pressed into as 8″ x 8″ square pan, baked and cooled.
The caramel topping is a bit more challenging to prepare. Caramel has always been tricky for me to execute. I paid attention to Dorie’s warning and did not let it get to dark. Here’s the color of the caramel when I called it ready:
After I added the cream, butter, salt and chocolate as called for, it took some effort to get the mixture smooth. When I poured the caramel on top of the shortbread, there were little chunks of hardened caramel in the smoother caramel. I just pulled them out and shared them with my husband. Yum!
I let the pan sit for awhile. Dorie’s instructions are to let the caramel firm up at room temperature, then turn out the cookie, cut into bars and refrigerate. I could see that it was still too gooey, so I popped the pan in the fridge. A couple hours later, I cut the cookie into four pieces, removed them and then cut into smaller bars.
We all loved them. Rich as they were, we all ate two or three. Divine!