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Apr 17, 2009 04:01 PM


What is your go-to cookie? I've been into baking mode and have been sending cookies with my husband to work recently. I love making oatmeal-raisin, oatmeal chocolate chip and chocolate chip cookies, but that's about it recently. What cookies fill your cookie jar?

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  1. I don't bake often, but I felt like a challenge last week and made these rainbow cookies. Really good, fun to make and keep well.

    1 Reply
    1. re: waver

      agreed, these are great cookies, I usually make around x-mas time, this is the recipie i've used

    2. These are melt-in -your-mouth delicious! Only 1/4 cup flour in the whole recipe, so they barely qualify as cookies!!

      Fudge Ecstasies

      12 oz. package chocolate chips
      2 squares of unsweetened chocolate
      2 T. butter
      1/4 C. flour
      1/4 t. baking powder
      2 eggs
      2/3 C. sugar
      1 t. vanilla
      1 C. chopped walnuts

      In a heavy saucepan, heat 1 cup of the chips, unsweetened chocolate and butter until melted, stirring constantly. Transfer to a large mixer bowl and cool slightly.

      Add vanilla and beat well. Add flour, baking powder and a dash or salt, remaining chips and nuts.

      Drop by teaspoonfuls onto a lightly greased cookie sheet.

      Bake in a 350°F. oven for 8 - 10 minutes or until edges are firm and surface is cracked and dull.

      Cool 1 minute on cookie sheet, then remove and cool completely.

      1. Two of my favorite cookies lately are both from America's Test Kitchen (and I think are still free on their site): Brown sugar cookies and oatmeal-cherry-chocolate-pecan cookies. The brown sugar ones start with brown butter and come out chewy and delicious. Both are good office-cookie options (not to fussy or girly).

        More fussy (at least in my mind) are the so-called World Peace cookies - seemingly legendary salted chocolate cookies, easily found on Google.

        This weekend I'm hoping to make Oreos (from Nancy Siilverton's sandwich book). They're definitely fussy, with special-ordered black cocoa and cocoa nibs, and a cooked filling, but I'm looking forward to them. I buy from La Brea Bakery when I'm in LA, but they were out on my last trip.

        1. Brownies, of course. And my husband, who generally thinks that if it doesn't have chocolate, it isn't worth eating, says these are the best cookies ever:

          Be forewarned, they're homely, but wonderful. Maybe the Susan Boyle of the cookie world.

          1. I rarely bake cookies, but these days, if called on, I'll be making either the world peace cookies or something I call "Before He Cheats" cookies - I formulated the recipe for someone who once mentioned that song as a fav and it's essentially a Mexican hot chocolate cookie.