I loved baking cookies, it was always a quick, easy snack to whip up on a weekday or a lazy weekend day. I’d make a big batch of cookies with the little guy and some friends. Over the years, I have tried countless recipes, tweaking the ingredients, oven temperature and method. Some that had been fun at one time, others forgotten. Nevertheless, a small group was found to be credible all along. These cookies provide regular taste, reliable volume and the type of satisfaction that makes you hoard the recipe without any doubts. They are employed in parties, giving presents, or just evenings at home. All eleven recipes have their position, as they never leave one indifferent, and they always feel worth doing.
Classic Chocolate Chip Cookies
This version is reliable because of crisp edges and soft centres. The brown sugar is there for flavour, and the spreading is avoided by simply chilling it a little longer. And when things just feel a tiny bit hard, it is the very best time to bake this cake. All I want right now is something comforting and sensible and cosy and nostalgic.
Chewy Oatmeal Raisin Cookies
There are two kinds of raisins, and the oats are rolled just right. A spice of cinnamon holds flavours round. They keep well for days and are great to munch on slowly and lazily.
Peanut Butter Crisscross Cookies
Dense tender bite is made with rich peanut butter. Potential even baking is achieved by the traditional fork pattern. These cookies are comforting and unassuming, with a little bit of savoury that works well with the sweet.
Double Chocolate Cookies
Powdered cocoa and chunks of chocolate are mixed to create a full flavour without being heavy. The crust is fine and tender within the texture. The recipe is appropriate in instances where you desire richness, without too much sugariness.
Lemon Sugar Cookies
Zested lemon provides a clean finish to the dough. The sugar coating gives it a mild crunch. These cookies are refreshing and perfect when you don’t want the heavier stuff.
Snickerdoodle Cookies
This recipe has soft centres and light crisp edges. Sugar and cinnamon are very cosy but not intense. The tartar of cream introduces a faint crunch that makes every bite different and recognisable.
Shortbread Butter Cookies
There are not many ingredients that can be used to show off quality butter. These cookies are baked to soft, crumbly rounds with unsullied flavour. They taste great with tea too, and you can gift them because they’re classy, simple-looking.
White Chocolate Macadamia Cookies
Sweet and buttery macadamia nuts get a gentle hit of sugar from white chocolate. The balance eliminates cloying flavours. These cookies are luxurious but regulated such that they can be used on special occasions.
Ginger Molasses Cookies
Hot spices and molasses make volume and flavour. It is neither too hard nor too soft. Plus, they’re good with age like me, so the flavours develop if you leave them overnight.
Almond Biscotti
Baked twice to get firm and then a bit sweet and very nutty. Almonds are not heavy, they are hard. They’re simple to stash and can be eaten slowly with hot drinks.
Coconut Thumbprint Cookies
The outside is coated in shredded coconut for texture and scent. An ordinary jam shop is a brightener. These cookies are attractive, maintain their form and provide a good contrast in taste.
