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Addictive ‘100 Good Cookies’ Recipe

In Cookies on May 4, 2016 at am

100 good cookies

One Christmas, many years ago, when I was volunteering for Camp Trillium, the coordinator made small cookies for all of the volunteers. I have to admit, being the pickiest cookie eater you may ever meet, I almost didn’t try one. They looked like ugly, over baked, firm mounds. I usually prefer thin, chewy cookies. Luckily, I talked myself out of my cookie snobbishness and tried one. They were absolutely addictive! After eating the entire bag within a few minutes, I emailed the coordinator and begged her to share the recipe with me. She said they were called ‘100 good cookies’. I never forgot them, but I didn’t make them until now.

After putting my first batch in the oven, I worried that maybe my palette had changed and that I wouldn’t like them anymore. You’d think I would have learned not to doubt these cookies again. They made it to John’s top 3 favourite cookies list. Several of his co-workers and my sister used the word “addictive” after trying these cookies. John’s manager even said, “Your wife is evil.” as he left his office for the third time to get more. 🙂

These cookies have a bit of everything in them: oats, coconut, Rice Krispies cereal, and toffee bits. But the flavours are so well balanced, that you almost can’t tell what’s in them. The texture is just as varied: crispy, light, and crumbly with chewy specks. Finally, this recipe actually makes 100 cookies, so it’s perfect for bake sales, large parties, pot lucks, cookie exchanges, and holiday gifts. You also have the option of freezing them.

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Crisp and Crunchy Gingerbread Cookies Recipe (and DIY Gingerbread Decorations)

In Cookie Decorating, Cookies, Desserts, DIY and Crafts on December 7, 2014 at am

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I hated gingerbread until two years ago, when my friend Allan made delicious chewy gingerbread cookies for his naughty cookie decorating party (see the photos of our x-rated cookies here).  Last year, I fell even harder for gingerbread when I discovered this recipe for wonderfully crisp and crunchy gingerbread cookies.  They were addictive!  I made more batches of mini gingerbread men than I could count and turned some of them into decorations for my family’s Christmas tree (see below for how to make gingerbread ornaments and garland).  They made the tree smell delicious.  Thank you to the White family for sharing this recipe with me.  For an even better gingerbread idea, see not martha’s gingerbread mug decorations here.  They are mini gingerbread houses that perch on the edge of mugs!!!  I can’t wait to make these next year!

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Best Peanut Butter Cookies Recipe

In Cookies, Desserts on July 19, 2014 at am
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Salted Peanut Butter and Milk Chocolate Cookies Recipe

I started my search for the best peanut butter cookie recipe years ago.  I decided to take a break (i.e. give up) after making more than a dozen “okay” batches.  Luckily, John encouraged me to try again (peanut butter cookies are his favourite), or else I might never have discovered two great recipes.  Both recipes make cookies that are crispy on the outside, beautifully chewy on the inside, and full of peanut butter flavour.  Personally, I like the flavour of the first recipe more, because it’s not as sweet (I don’t really like sweets).  But the second recipe posted below is great too, because you get a texture that is even chewier than the first.  Normally, I prefer peanut butter cookies plain, but these cookies are perfect with chocolate chunks/chips. Read the rest of this entry »

Brownie Cookies Recipe

In Cookies on October 19, 2013 at am

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I’ve made these brownie cookies a few times, now, and they are always a big hit.  They are chocolatey, rich, and dense.  I love that they resemble brownies that come in a cookie form.

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Malted Milk Chocolate Chip Cookies

In Cookies on August 23, 2011 at am

Malted milk powder is probably most commonly known as being an ingredient in malts (malted milk shakes) and in the chocolates, Maltesers or Whoppers.  It can also be used in homemade pancakes, waffles, ice cream or gelato, hot chocolate, cake, and cookies, etc.  In our home, we grew up with the malted milk drink, Horlicks.  As an infrequent treat before bed time, my dad would make it for us with boiling water or hot milk and sugar.  Once in a blue moon, he would randomly call out, “Who wants Horlicks?”, and we would all yell, very excitedly, “I do! I do!”.  You see, we lived in, for the most part, a junk food and sugar free home.  To this day, I still get a little bit excited every time I decide that I deserve a hot cup of Horlicks, but it never tastes as good as when my dad makes it.  I associate malt drinks with comfort and I’m loving experimenting with malted milk in baked goods.

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Favourite Soft and Chewy Sugar Cookies (2 Variations)

In Cookies on April 27, 2011 at pm

I love the texture of these cookies; they’re soft and chewy without being heavy or dense.  They’re the perfect spring or summer cookie; bring them to a picnic, tea party, bbq, or the beach.  I have posted 2 versions of this cookie.  The first one is plain with the option to add a hint of lemon.  This simple sugar cookie is perfect for when you need something in a pinch, because you [probably] already have all of the ingredients on hand.  The second variation (my preference) is a lime and coconut sugar cookie that has a lovely subtle flavour.  Try experimenting with other combinations like orange and cardamom!

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Delicate Cornmeal Cookies

In Cookies on March 9, 2011 at am

These cookies are delicate, light, and beautiful.  The cornmeal lends a wonderful crisp and crunchy texture.  I like to think that using a bit of cornmeal makes them healthier too.  😉  If you use craisins (see photos below), these would be perfect for the holidays (ie. for entertaining, gifts, cookie exchanges).  I love these cookies and everyone that tried them loved them too.

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Mini Peanut Butter Cup Cookies

In Cookies on February 13, 2011 at am

These are bite sized, deliciously soft and chewy, chocolate and peanut butter treats that are similar to Hershey’s peanut butter and chocolate kiss cookies (recipe here).  I made them for a hockey night, a birthday lunch, and for Valentine’s day when Reese’s released heart shaped mini peanut butter cups.  These would be great for picnics, pot lucks or cookie exchanges.

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The Best Ginger Snaps (Ginger Molasses Cookies)

In Cookies on November 27, 2010 at am

A few months ago, my sister requested ginger molasses cookies or gingersnaps, so I did some recipe testing and discovered the best recipe just in time for the holidays.  All of the other cookies that I made tasted fine, but none of them blew me away.  This recipe, however, produced the most amazing crunchy and chewy texture.  Everyone that tried them Loved them.  I don’t think I’ve ever seen Ed and Krystal eat so many cookies in one sitting.  Furthermore, my housemate – who is as critical as I am about food – asked for the recipe; and my little brother – whom I almost never hear from – texted me just to say, and I quote, “Man Alison, great cookies”.  That may have been the best compliment I have ever received.  😉


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Best Shortbread Cookies Recipe

In Cookies on November 10, 2010 at am

I have been trying, and been disappointed by, shortbread cookie recipes for years.  Jamie Oliver finally put an end to my search.  His self proclaimed, Best Shortbread in the World really is the best homemade shortbread that I’ve ever made or tasted.

If you’ve ever made shortbread cookies, you know that All of the recipes call for cornstarch.  But I’ve discovered that the secret to shortbread cookies is to use anything but.  This recipe works well with semolina or corn flour.  Note that corn flour is not the same thing as cornstarch.  Semolina and corn flour give the cookies a firmer, crunchier texture with a lot more flavour.  For the sake of recipe testing, I tried this recipe using cornstarch and the cookies were inedible in comparison.  Now that I’ve found my favourite base recipe, I can’t wait to experiment with variations like dried apricot, citrus zest, chocolate dips, etc.

Note:  I used an 8″ x 8″ pan by accident for the latest batch of cookies (shown above).  A 9″ x 9″ pan is suggested, and I highly recommend sticking to that.  Otherwise, the cookies are too thick (as shown above), take longer to bake, and turn out slightly dry on the bottom but crumbly on the top.  The cookies I made using a 9″ x 9″ pan turned out beautifully.

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Oatmeal Chocolate Chip Cookies (2 ways)

In Cookies on September 2, 2010 at pm

During my search for my favourite oatmeal raisin cookies (recipe here), I came up with a buttery, chewy, oatmeal cookie base.  So I adapted that recipe for oatmeal chocolate chip cookies in 2 ways – a standard cookie that’s thick and healthier and another one that’s thin and not so healthy.  Both recipes make chewy cookies but the second recipe makes great crunchy cookies too.

The first recipe below makes cookies that are on the thin side (the way I like them).  They’re buttery and chewy in the middle with beautifully crisp edges.  The second recipe makes cookies that are healthier, heartier (ie. “oatier”), and thicker.  They can be made chewy or crunchy to suit your preference.  Both recipes have received great reviews but I personally like the first recipe (the less healthy one) a lot more [of course].  🙂

Check out my tips for baking cookies.

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Best Oatmeal Raisin Cookies

In Cookies on June 6, 2010 at pm

Personally, I like oatmeal raisin cookies more than chocolate chip cookies.  I think I stand alone in this position  😉  But I find that most bakery cookies are either too “oaty”, too heavily spiced, or too thick (I prefer them on the thinner side).  So I set out on a mission to find my favourite chewy oatmeal raisin cookie recipe.  I tried 8 different recipes and here is the best one.  They are buttery, soft and chewy in the middle, and they have beautifully crisp edges.  Check out my tips for baking cookies.

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