Inspired by Sally’s Baking Addiction, these cookies are buttery rich, and intensely flavored with toasted pecans. They’re soft in the middle and crisp around the edges – a perfect cookie!
These Oatmeal Craisin Cookies are a delicious twist on an old favorite. They’re chocked full of Craisins and toasted pecans, not to mention the healthy oats.
When Susan and I were recently in Paris, we tried different pastries with the view of trying to replicate them on our return. This included lemon Madeleines from Galeries Lafayette on Boulevard Haussmann.
I’ve been making these oatmeal cookies for as long as I can remember. Unlike the traditional oatmeal cookie that generally contains raisins, this recipe uses toasted pecans. It works well with raisins, but the toasted pecans put it over the top! The cookies are crispy on the outside and chewy in the middle.
I recently saw a recipe for Vanilla Dreams on the King Arthur Flour site. What intrigued me about the recipe was that it used Baker’s Ammonia, a.k.a. Ammonium Carbonate, in place of baking powder.
I recently bought a new Dorie Greenspan cookbook titled Baking Chez Moi. I know – just what I needed, another cookbook! One of the recipes that immediately caught my eye was Viennese Sablés.
I’ve been wanting to make cookies for over a week, but couldn’t decide what kind to make. Ultimately, I settled on Dorie Greenspan’s Chunky Peanut Butter and Oatmeal Chocolate Chipsters recipe from her Baking: From My Home to Yours.
Let me start out by saying that I never thought that I’d be blogging about making anything that was gluten-free. However, I read the book Wheat Belly by William Davis several years ago.
Several weeks ago, I made Madeleines using David Lebovitz’s recipe. While they were really good, I decided to again make the Madeleines, using Julia Child’s recipe from The Way to Cook. This cookbook, which I’ve had for a long time, is one of my favorites.
For some reason, when Susan and I were in Paris, we didn’t have any Madeleines. If you’ve never heard of them, Madeleines are French confection that is more like a cake than a cookie. The reason is that they are made with a batter much like one that would be used for a cake.