Name Your Cookie
Posted on December 21, 2021 Posted by John Scalzi 217 Comments
This afternoon I made a comment on someone else’s tweet about oatmeal raisin, and chocolate chip, cookies:
This immediately sparked a (fortunately merry) war about the relative values of these two types of cookies, with so much back and forth that Twitter actually put a debate warning on the conversation. Which wasn’t needed, to be clear, people weren’t being actual assholes, although there was a lot of fun staking out cookie territories.
We don’t need to replicate the Oatmeal Raisin vs. Chocolate Chip discussion here; if you really want to take sides, go over to Twitter and have at it. But it did make me mildly curious as to what cookies were people’s favorites, when they actually had a preference. As much as people were touting the two types of cookies mentioned, one or the other can’t be everybody’s favorite.
So satisfy my curiosity: What’s your favorite cookie? Chocolate chip, oatmeal raisin, snickerdoodle, something else? Here as we approach Christmas, it seems a timely yet enjoyable topic to essay. Share your opinions in the comments. I’ll be taking notes for what to bake (or, honestly asking someone else to bake) over the next several days. My sweet tooth thanks you in advance.
What about oatmeal chocolate chip?
The best cookie known to humankind is the peanut butter-chocolate cookie made by my mother.
Other peanut butter-chocolate cookies are also notably far superior to those made of other things, but some of those will also do, in a pinch.
Big, soft peanut butter cookies with chocolate chips.
I was pleased to discover that Trader Joe’s makes a most acceptable chocolate chip cookie. No, they’re as good as homemade cookies but they’re bad at all.
My favorite is chocolate chip. I have a special recipe I made myself.
Favorite-favorite is really hard. If forced, I think I have to go with either my mom’s no-bake cookies (made with oatmeal!) or these Scottish oatmeal crumbles (three ingredients: oatmeal, sugar, and butter) I get at my local import shop. So, I guess I’m solidly on the oatmeal cookie side. However, raisins are just right out.
Chocolate over raisins all day, every day.
“Kitchen-sink” oatmeal cookies (homemade, using the recipe on the lid of Quaker Oats): oatmeal, golden raisins, chopped dried cherries, butterscotch chips, toasted & chopped pecans, a bit of finely grated orange peel, and toasted coconut. They are AMAZEBALLS!!
Molasses cookies with hard sugar sprinkles. :-)
A classic NY Black and White.
Florentines. There’s nothing like a good fresh florentine. No need for chocolate on the bottom, just a drizzle on top. And the base needs to have nutmeg and cinnamon in it.
Double chocolate rye cookies – they’re made with a bit of rye flour, melted chocolate in the batter and chocolate chips. I’m not a big fan of chocolate chip cookies either (I mean, they’re fine, but not amazing). These, on the other hand, are amazing.
My mom’s sugar cookies, and I’m not saying that just because she’s my mom. Best cookie I’ve ever had
J. Kenji López-Alt’s Best Chocolate Chip Cookie recipe from Serious Eats.
There used to be a thing called Big Batch cookie mixes. I used to take the Oatmeal Cookie Big Batch mix, and proceed to, um, improve it. Raisins? Of course. Walnuts? Yes. Chocolate chips? Often. And then!
Cinnamon. Nutmeg. Allspice. Pumpkin pie spice as well, just because. A touch of ground cloves.
And THEN…to top it off–just because I COULD–I would substitute, for the water called for in the recipe, up to one-half to 100% of the amount, depending on how I was feeling at the time–light rum.
Yeah, I know it sounds insane. But man, those were GOOD COOKIES.
I was really pissed off when they stopped selling Big Batch cookie mix.
I’d hate to have to pick a favorite cookie. Chocolate chip, chocolate with peanut butter chip, snickerdoodle, ginger snaps; all are good. When I make cookies myself it’s usually an oatmeal cookie with dried cranberries and chocolate chips.
I am, and always have been, an oatmeal raisin kinda guy. Preferably with rummed raisins. Preferably glazed. Preferably warm out of the oven. Preferably made by someone else. Sigh…
I’ve always favored oatmeal raisin, but when my first child was born and was… a difficult sleeper they became a life saver. A reasonable semblance of some protein, carbs, and sugar (homemade cookies) highly portable, no prep time (once baked), can set on the counter at a moments notice and come back three hours later and it’s the same as it was before. They were probably 60-70% of my diet for several months and I still prefer them.
Chocolate chip. having married into at least a four generation tradition of bakers here are the trips for making amazing chocolate chip cookies:
1. Chose a great recipe – https://smittenkitchen.com/2008/01/chocolate-chip-cookies/
2. Brown the butter and use that in your dough,
3. Make your dough the day before and chill in the fridge over night, and
4. Sprinkle a little flake salt like Maldon on them just as they come out of the oven.
If that doesn’t convince you of the superiority of chocolate chip cookies, nothing will.
Snickerdoodles for sure! YUM
Lemon coolers. Hot cocoa cookies. Snickerdoodles. Peanut butter kiss cookies. Oatmeal craisin (with orange zest). It really depends on my mood.
Honestly, my current favorite is one I kind of bashed up myself — orange-cranberry oatmeal spice cookies (created by starting with Mom’s oatmeal raisin chocolate chip cookie recipe, but subbing in dried cranberries & cinnamon chips and adding molasses and some spices).
Alternatively, ginger snaps.
Lemon pecan sandwich. Look up Bake from Scratch lemon pecan cream cheese and you get a great crisp cookie. Then make it a sandwich with lemon curd. My wife is a genius.
I’m a oatmeal raisin person as well, but my son makes an EXCELLENT flourless peanut butter cookie! One time we were out of granulated sugar so he used powdered – OMG soooo smoooooooth!!!!!!!!!! It just occurred to me that we’ve never made them with mini chocolate chips. BRB, going to the store
Oatmeal raisin, certainly.
I hear you, Rigel.
I think my favorite cookies are all of some kind of chewy ginger variety- not too sweet, but also not too sharp. Just the right amount of zing, and thick enough that you can really sink your teeth into them.
I have tried to make these for myself but have not yet succeeded.
My favorite cookie is homemade oatmeal raisin, ahead of all chocolate varieties. I’ll be taking a couple tomorrow when I play golf (in Colorado).
Actually, I like mincemeat cookies maybe better, if they count.
Shortbread cookies. Not too sweet, buttery and rich, and perfect with hot tea or coffee.
Oatmeal raisin for me.
My wife being the chocolate lover, I thought we would split quickly and cleanly down the middle, but on inquiry I got a 5 minute reply too complex to adequately render (or retain, in fact) beginning with “In theory … ” and ending with “but when all is said and done, in practice oatmeal raisin tends to be superior.”
What I take away from this is that the question has unsuspected depths.
I’m really amazed that at this time of year no one has mentioned shortbread cookies. My mom made them every year at Christmas. She would make them about a month before and admonish us to leave them to mature. That was hard to do but if you do manage to leave them they become melt in your mouth delicious. Mom passed away 19 years ago and since then my sister has made them one of her signature cookies. They are lovely (and I’m not the only one who thinks that. People request them every year.)
My personal favorite is chocolate chocolate chip. I like chocolate. Hate me if you must. But I just saw this recipe for Browned Butter Snickerdoodles with bourbon that looks yummy. I know you are not a drinker and the bourbon could surely be left out.
Snowballs! I’ve also heard them called Russian Tea Cakes or Mexican Wedding Cakes. They’re these buttery pecan balls covered in powdered sugar.
Double chocolate clouds (chocolate chocolate chip with mini marshmallows hidden inside)
… either that or chocolate covered macaroons
If I can’t have chocolate chip then I’ll have speculaas.
I just finished my afternoon coffee, today accompanied by a whole grain Peanut Butter & Dark Chocolate cookie. I quite enjoy those. Other times I like an Almond Biscotti, with or without dark chocolate, and other times an Anisette Biscotti. A homemade chocolate chip with pecans and walnut cookie is hard to say no to, and the aforementioned shortbread cookies are right up there too.
Basically, when it comes to cookies, I can’t think of any that I’ll turn my nose up at although I generally prefer ones that are not 99.7% sugar.
Favorite? It’s hard to beat an almond biscotti with dark chocolate.
The holiday molasses cookies my mom used to make from a recipe provided by my childhood piano teacher’s wife.
They were flat and sweet and savory and chewy and buttery and good.
Definitely oatmeal raisin – gluten-free oatmeal raisin to be exact. Although white chocolate chunk cookies with macadamia nuts are a close second…
Chocolate chip cookies, if I’m doing the baking. Gingersnaps, if someone else is baking, or they’re store bought.
Now, before anyone chimes in, I’m talking about the passed-down-through-the-family recipe version that my grandmother taught my mother to make, my mother taught me and my sisters to make, I’ve taught my kids and grandkids, and so on. I will wager a substantial amount of money I don’t have that they are nothing like the rugelach from whatever deli or Jewish bakery you’ve experienced them at, and probably not even the ones from your own family recipe. In my 60 years on the planet, I have yet to run across the rugelach I know and love from any other source. And for the record: putting cream cheese in rugelach is an abomination.
Ours are small crescent-shaped rolled cookies, maybe 2-3” point-to-point (curved, so a bit longer if straightened out) and maybe 3” around. But they vary in size and shape, as they are each hand rolled from dough made the day before, rolled out thin and cut in triangles, and filled with cinnamon sugar, chopped nuts and raisins. (Nuts are usually pecans and/or walnuts. I also make them either without nuts, or with slivered toasted almonds, for the allergic.) They’re time consuming and labor intensive to make, so I used to do it only once a year, when I would make hundreds to parcel out as New Year gifts. And yes, I’ve known a few family members to “experiment” with other fillings. I am a purist. They are, quite simply, wrong.
I have yet to encounter anyone who takes a single bite of our rugelach who does not respond by becoming the cookie version of someone who has discovered the best cocaine ever created and just can’t stop. (I know that’s an eyebrow-raising analogy. I worked with musicians in the early 1980s—I’ve seen things. Just sayin’.) I’ve had to ration them. Hide them. Break up fights. Every person who has made them that I know has similar stories. They really are That Good.
I don’t even much like raisins, and almost never in cookies. Except rugelach, which wouldn’t taste right without them. Something about the way they cook down in the dough surrounded by sugar, yummmm.
If I could have an endless, magical supply of rugelach, I wouldn’t want any other cookie.
And yeah, I share the recipe upon request.
Scottish shortbread cookies. With espresso.
Snickerdoodles are clearly the highest form of cookies.
Chocolate Snappers with White Chocolate Chips (crunchy chocolate cookies), Oatmeal Scotchies (Oatmeal cookies with butterscotch chips), and Nane Shirini (Lemon,almond and vanilla sugar cookies) are the winners around here. Which is on top varies by batch, but all are consistently excellent.
Michigan Rocks: a heavy chewy cookie with lots of dates and nuts. If you look for recipes on the web, you’ll see people saying the name is mysterious, but to me it always seemed obvious that they are named for the state rock of Michigan, the Petoskey stone. Petoskey stones, found in the northern part of the lower peninsula, are composed of fossilized Devonian coral. When wet or polished, they are distinctively mottled.
On Christmas Day my aunt serves me an individual plate of Michigan Rocks. Or she would, if present circumstances weren’t keeping us away from her awesome Christmas dinner.
I bake quite a bit, but have never made oatmeal based cookies. My fave is the toll house type, sans nuts. I prefer the softer, gooeyer texture from the brown sugar. I do make a decent sugar cookie, which is probably the most forgiving baked good ever: alter the ingredient quantities and you still get something decent. Or as I say, you can never go wrong with butter and sugar.
Cantucci of course! Nothing is better than that!
I dont do favorites, I do bullpens. A major league baseball team manager does not have a favorite relief pitcher: sometimes they like person#1 but other times person#2 is better suited against any particular batter. That is why they have a bullpen.
Long way to say: both are good; both are in my bullpen.
bit of a googly here I suspect, but chocolate digestive is the best biccie, I reckon.
But if you must have American-style cookies, any cookie is better with oatmeal in it with or without raisins.
I’ve been firmly shortbread for years and years. I’ll never waver on those, but I’ve got to try the “Scottish oatmeal crumbles (three ingredients: oatmeal, sugar, and butter)” I read about above. Beyond these, I’ve found few bad cookies over time.
Chocolate chip cookie
If I could have them, chewy oatmeal raisins..no question–but there are Reasons. On the other hand I love and eat good dark chocolate (70% and above), pretty much daily.
Growing up, it was Peanut Butter Monster Cookies. Now it’s 7-layer cookies.
Chocolate chip first, closely followed by my mom’s sugar cookies.
Both oatmeal and peanut butter are anathema to me, so I couldn’t read through all the comments above.
What my grandmother called butter cookies–what the world knows as shortbread. Simple joy and full of memories.
Oatmeal raisin is good. Especially when Little Debbie puts whatever kreme is between two of them.
Nutmeg logs are the most amazing cookies ever. My family only makes them at Christmas time otherwise we’d all be twice our weight from eating them all the time. Amongst the more normal cookies, peanut butter cookies with chocolate kisses work well for a year round cookie
I love both oatmeal raisin and chocolate chip cookies but prefer chocolate chip.
I do not think peanut butter belongs in cookies. I’ll banish myself now.
My favorite is shortbread followed closely by snickerdoodle.
Making me munchie!
My mom bakes a couple of thousand cookies for the Christmas season (only slightly exaggerating—a few years she really has hit 2,000) every year. For the past few years, I’ve been baking my own batches of my two favorite Christmas cookies—Chocolate Crinkles and Apricot Kolacky. The doughs for both are refrigerating nicely right now.
Outside of the Christmas season, I’m partial to chocolate chip cookies. As long as they’re good ones.
Lloyd: Please share your Rugelach recipe! I am always looking for a new cookie to try. My specialty is Italian Pizzelles. One can get in to a meditative trance as you wield the little waffle iron, making two cookies at a time.
Well, if I have to pick the kind of cookie I might be able to make . . . oatmeal raisin. Though I suspect that that’s at least partly because I have unreasonably high standards for chocolate chip, and I will eat even store-bought oatmeal raisin with some pleasure.
If we’re talking about the kind of cookie that’s difficult to find (even in a bakery) and even more difficult to bake well: cucidati, aka Italian fig cookies.
Macaroons, had one that melted in my mouth from Whole Foods recently so it’s temporarily my favorite. I will say though for the price they cost they should be the best.
Cowboy cookies. The best recipe I’ve tasted is made by my Uncle John. A chewy oatmeal cookie, sans raisins, plus chocolate chips, toasted pecans, and coconut. It’s a forgiving recipe, with rolled, not instant oats, and spices are flexible depending on what you like.
My favorite cookie is chewy. I’ll eat and enjoy crunchy/crispy cookies, but I love chewy.
Oh, flavor? Not too much chocolate, not too sweet, and I don’t like the flavor or texture of most dried fruits when baked. I love lemon and lime flavored cookies. And I love the texture you get from adding oat flour to cookies. So oatmeal chocolate chip are great, oatmeal raisin not so much. And I adore the lemon and lime cookies that show up every summer.
With you on oatmeal raisin cookies, John. Extra-special when they have a few walnut pieces thrown in. Crisp on the bottom but with chewy goodness in the middle.
However, I have occasionally been seduced by those thin, crisp gingersnaps that come in tins – I find myself eating them like potato chips, so I rarely purchase them.
And at this time of year I have a special nostalgic appreciation for pfeffernusse.
My grandmother’s sugar cookies. Which became my stepmother’s, then mine, I guess. Mostly butter and sugar, with just enough flour to hold them into cookie shapes.
If your favorite cookie is “the ones just pulled out of the oven 5 minutes ago”, I suggest my husband’s clever trick of making cookie dough, freezing it pre-scooped, and baking just a few cookies in the air fryer.
We tend to make Cowboy Cookies (chocolate chip oatmeal), and they turn out great like this.
My mom’s sesame cookies. And her shortbread.
My family prefers gingerbread this time of year. I have the dough chilling in the fridge right now.
Do madelines count as cookies or cakes?
Oatmeal / dried cranberry / pecan with white chocolate chips.
My grandmother occasionally made something she called Ranger cookies. They were a mix of a lot of stuff. She left a recipe and were made for her funeral, but no one could make them right.
Now I eat chocolate chip.
The “Accept all cookies” option was invented for a reason you know?
Molasses, specifically from the King Arthur Flour website (the cookbook version is a little lower in flour and has issues).
Girl Scout Trefoils.
Alternative answer: whatever cookie I am currently eating.
Crispy Dark Chocolate Chunk cookies. Mmmmmmm!
Right now it’s these big cookies made with M & Ms!
In the 1990s I used to bake shortbread, Moravian ginger cookies, and chocolate crinkles from my mom’s copy of the Betty Crocker Cooky Book. I tried a lot of the recipes but those were the favorites. I’m not too crazy about cookies anymore but I still like Genoese biscotti, pignoli, and the ginger cookies from Ikea.
I embrace ALL cookies, but if I must pick a favorite, M & M cookies are my choice. Interestingly enough. I ate an oatmeal raisin minutes before reading this.
I go for oatmeal chocolate chip. That’s my preferred cookie to make and eat. Mallomars are my favorite seasonal cookie.
Sadly I can’t eat either of them with wild abandon as I used to. 😢
Thin mints Girl Scout cookies but for homemade cookies either chocolate chip or oatmeal raisin. I loved them both so it’s hard to choose just one. I also like the cookies with M&M’s my brother makes every year at Christmas..
Almond biscotti made with dried fruit and butterscotch is an intergenerational family favorite, but I’m always partial to a good ginger snap.
My all-time favorite cookies are cream wafers from my Grandmother’s recipe. It’s two small thin sugar cookies together with cream filling between them.
Second would be my cousin’s recipe for Sour cream “cut out” sugar cookies (*recipe below).
Third would be your basic sugar cookie, as long as it’s soft, not crunchy. After that, snickerdoodles, specifically the ones you can buy at Noodles & Co.
1 cup butter or margarine
2 cups sugar
3 beaten eggs
1 cup sour cream (lite is fine)
1 tsp. vanilla
5 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Chill for 1 hour. Bake @ 350 for 10-15 minutes. Makes about 72, depending on the size of our cookie cutters.
Put into bowl:
4-1/2 Tblsp. milk
2 Tblsp. soft butter
1-1/2 tsp. vanilla
Gradually stir in 3 cups powdered sugar.
Beat until smooth and creamy.
Butter cookies and shortbread cookies are very similar but not quite the same.
I still like those, but I’ve become more of an oatmeal raisin guy as I’ve aged, but oatmeal-raisin-chocolate-chip are even better.
Still, my favorite cookie is some kind of chocolate cookie with…stuff in it. I don’t remember what all the stuff was, just that they were so freaking good I could not leave them alone, and by the time my family came home there were none left. Sorry, family! The dog got them! Honest!
For commercially-made cookies, I think the fudge-covered Oreos are amazing, and we dare not have them in the house except on special occasions. This is another age-related change for me; I used to be dismissive of Oreos and would have plumped for, say, Milano cookies.
But no, fudge-covered Oreos are better than Tim Tams, even — I did a side-by-side taste test, and it’s true.
How could Nabisco do that to my elitist tastes?
I’ve always liked oatmeal chocolate chip as the best of both worlds. And my foster daughter just made a lovely batch of ginger molasses cookies.
Really, I’m mostly on Team Chewy.
And strongly anti-peanut butter. That’s a personal issue not a general one, I’m not saying it’s objectively bad for cookies. But very much not for me.
Best cookies are Snickerdoodles. After that, chocolate chip. Then oatmeal. Even chocolate chip oatmeal. But never with raisins. I do not trust raisins in cookies or breads; I like them by themselves, but never in anything.
For that, I blame the Great Mouse Invasion of 1974…didja know that chopped raisins look a lot like mouse droppings? I know. And I cannot forget…
Overall favorite? Tie between snickerdoodles (proper cakey ones) and Russian tea cakes/Mexican wedding cookies.
For purposes of the debate, though, I prefer oatmeal chocolate chip.
Overall favorites are snickerdoodles (proper cakey ones) and Russian tea cakes/mexican wedding cookies.
For purposes of the debate, though, I am prepared to embrace oatmeal chocolate chip cookies.
Between oatmeal-raisin and chocolate-chip, oh I’m definitely team oatmeal-raisin.
But if I have to pick a favorite cookie it’s a peanut butter cookie that’s been half dipped in chocolate.
I like oatmeal raisin, I like chocolate chip, I like sugar — I like cookies.
But my favorite is and will always be snickerdoodle.
Gluten-free via medical necessity here, so going with teff peanut butter cookies inspired by Bob’s Red Mill, with substantial modifications.
Finely diced dates and black walnuts are great additions for starters, but I never make them exactly the same way twice. Also, add an egg for better cohesiveness.
The Toll House chocolate ship recipe is the be-all and end-all of all cookies.
I’m an oatmeal raisin person. Oatmeal chocolate chip is the worst of both worlds.
Saffron crusts, or maybe they are named saffron bisquits in english(?) Very yummy with a nice cup of tea. Also almond biscotti.
In the debate I would go with oatmeal raisin.
Peanut butter cookies with Hershey kisses. My mother makes them only once a year, for Purim. I make them… slightly more often. Second place, Ghirardelli recipe for chocolate Mexican wedding cookies. And a new favourite is Smitten Kitchen confetti cookies. But I’ll never say no to a fresh baked chocolate chip.
A really good ginger snap, soft, rich and spicy. Or meringues, which I believe some people classify as cookies, though I think of them as their own thing.
Lemon sugar cookies, baked crispy.
Honorable mention: fig bars, oatmeal raisin
I’ve always absolutely loved oatmeal raisin. Second would be ginger cookies, the big soft ones with the little bit of sugar glazing. So good.
But if you want something to go with tea, the relatively new Girl Scout Lemon-Ups are fantastic as a tea companion. They hit all the right notes and are just delightful.
The Tim Tam is the greatest cookie ever made. End of debate.
Peanut butter and dark chocolate chips
Over the pond here in the UK, the default snack with a cuppa is a biscuit, and they are – not hard exactly, but rigid maybe?
One of the few culinary excellences I am aware of from the US is your cookies – but only when they are a bit bendy and soft in the middle. Our supermarket chains that have bakeries in them have started making US style cookies, and they are very good. I especially like Asda double and triple chocolate cookies, which is bad because they come in packs of 5 and have a huge calorie count. And I am tending more and more to the spherical as I age.
Sand tarts. They melt in your mouth, have chopped pecans inside, and are dusted with powdered sugar. A favorite from my childhood, best found at Keller’s Bakery in Lafayette, LA.
My gran made cookies that were basically a flattened sponge cake baked with a teaspoon of raspberry jam in the middle of them. Always the best.
PREDICT: this is gonna turn into a free-for-all ‘food fight’ just like that wonderous scene in Animal House… nobody dead or too dinged just a long of impassioned howling as everyone takes a position… gonna be 300+ entries before it dies down
…and then it’ll shift from cookies… to pie… and we all know who likes pie, eh? …so? so, a pie fight…
heh heh… next WorldCon could we have a pie fight for charity? $1000 to get in on it… $25 for on site spectators… $1 for tapping live stream of 99 remote operated cameras… and audience voting which player ought be ganged up on… I’d bid $10 to see John Ringo apple-pied and $20 if it was John S… and then there’s $300 to see Ted Cruz drowned in expired cream cheese… and… and…
oh… wait… we were supposed to be talking about cookies… I kinda got off topic…
yeah cookies are good
My favorite are simple Italian ricotta cookies, but Scottish shortbread is a close second. Cookies full of stuff don’t even rank till much later on my cookie scale. :-D
As someone who bakes professionally, I have a different perspective because there are cookies i like to eat and cookies that I love to make. My favorite cookie to eat is snickerdoodles, particularly if someone else makes them. I’ve made a lot of cookies in my lifetime and it’s the one cookie that is still a treat. My favorite cookie to make is chocolate chip cookies. The recipe is pretty standard worldwide, what I find interesting is with chocolate chip, it’s all about technique. I can take the most ho-hum of ingredients and make them taste like they were made with the highest quality ingredients imaginable. It’s also the most consistent in terms of final product. There are adjustments that have to be made at the time of production, particularly if you live below sea-level in 100% humidity like I do. I never tire of making them because of the satisfaction of having regular customers complement the cookie consistently.
Snickerdoodles are my favorite ever, but I tried some new to me cookies yesterday that surprised me. I was told they are called orange slice cookies and they are basically oatmeal cookies with orange slices in them. A perfect winter holiday cookie.
Oatmeal cookies with pecans and butterscotch chips are one of my craveables, but nothing beats the really dark, crispy gingerbread cookies my Mom baked late at night when I was little, called Lebkuchen. On Thanksgiving we went to my brother’s girlfriend’s house and made these Armenian cookies that were basically little logs of shortbread with nutmeg in them and a nutmeg icing. I loved them so much I let myself get roped into potato peeling duty just to lick out the icing bowl. And those potatoes took hours, uphill, both ways in the snow.
For eleven months of the year, my all-time favorite cookie is oatmeal-raisin. I enjoy many other types, but given my choice, I’ll go for oatmeal-raisin every single time.
In December, however, my very most favorite cookie is the Pepparkakor that my late mother used to make, and that I still make up every year. Pepparkakor is a Swedish gingerbread cutout cookie with notes of orange and cardamom that go incredibly well with the usual gingerbread-style spicing. The cookies start out hard and crunchy when they come out of the oven, then over several days they mellow into a wonderful chewy texture. A bite of a Pepparkakor immediately transports me six decades back in time, sitting at the kitchen table helping my mom cut out, bake and decorate holiday cookies.
Happy baking to all who stop by today, and best wishes for joyful holidays and a healthy new year!
#1 favorite but hard to get: meringues with chewy centers. Cook’s Illustrated has a recipe for chewy meringues that’s part of their Pavolva recipe, which is hard to beat.
#2 favorite, easy to get: chewy chocolate chip. I developed my own recipe for just the right amount of chewiness, which includes more brown sugar relative to white, some oatmeal, and beating the butter and sugar longer than usual.
I know my wife would say coconut chocolate chip.
There are few cookies out there I won’t eat. A friend makes an oatmeal raisin with bacon grease. Oh my. Chocolate chip cookies absolutely must have the right about of salt in them. Yes. That is how I judge must chocolate chip cookie. Snickerdoodles and white chocolate macadamia nut cookie make my mouth sing.
But the cookie I will fight you to blood to get my paws on?
My mother’s chocolate dipped almond crescent cookies. Light, decadent, “Hope Griffin Diaz that’s enough” goodness.
P.S. because she makes them once a year there is never enough. Ever.
Y’know, I’m good with either. Love chocolate chip, but there are times I’d prefer something a bit less sweet.
Favorite cookie type is shortbread, and I’ll take most any flavor variation but the basic plain shortbread is the classic. If I want chocolate chip, my go-to recipe is Triple Chocolate Espresso Bean Cookies from 101Cookbooks, somewhat modified to my tastes—it’s a chocolate cookie with espresso powder, add chocolate chips, and add chocolate-covered espresso beans.
My family also has a traditional cookie recioe (5 generations old, or maybe 6). It’s a delicately spiced butter cookie, and no other cookie is quite like it.
My runner-ups are snickerdoodles and Girl Scouts thin mints.
When it comes to chocolate, chocolate chip cookies are nice, but I’m more inclined to have it in truffle form.
A good molasses or even gingerbread cookie for me. I love molasses and all of the spices.
My sister bakes an amazing soft(ish) chocolate chip cookie with nuts, oatmeal, and coconut. I also love cookies with raisins or craisins in them, but have never been a fan of the chocolate/fruit marriage. Since I can’t have both at once, I’ll have one of each, please!
Historically I favor chocolate chip cookies, but that might have just changed. My wife has really gotten into baking the past couple of years and has been baking cookies of all sorts for the Holiday season since Thanksgiving.
She found a pecan cookie recipe that is just phenomenal. I don’t know all the ingredients, but it starts out by browning butter and pecans together. That right there is OMG all by itself. The recipe also calls for a variety of chips, including butterscotch, but I like them best with only 80% dark chocolate chips. These are possibly the best cookies I’ve ever had.
Although my own peanut butter chocolate chip cookies are a contender too. I wanted a more “cakey” peanut butter cookie rather than the standard dense, flattened with a fork peanut butter cookie so I spent some time experimenting and tweaking recipes till I came up with what I was looking for. And then I added dark chocolate chips, because why wouldn’t I?
Free cookies are my all time favorite followed by Ginger Snaps (particularly Lark “Mighty Gingers) and Oatmeal Raisin (chewy).
I don’t really care for chocolate chip, M&M, etc. and loathe peanut butter cookies (UNLESS THEY’RE FREE).
In the oatmeal/floury/raisin/chocolate chip matrix, I come down on the side of Oatmeal Chocolate Chip. The oatmeal is texturally more interesting and chewier, and I am a chocoholic. I like to eat raisins straight but I seldom like them baked in things. I realize that this comes from a time when there were few sweeteners available to bakers, and raisins and other dried fruits in breads and cookies were a real treat. Unfortunately, I have more modern, decadent, and New World tastes, and thus will go with chocolate chips every time. (I am also not averse to additions/substitutions of butterscotch chips, pecans, and/or coconut.
My favorite cookies outside of this realm are two. One is really tart lemon bars, baked on a good shortbread crust, and with a good filling-to-crust ratio. (Too often stores or recipes skimp on the filling and/or use too much sugar.) My other favorite is the Seven-Layer Bar, a.k.a. Magic Bar, which involves a graham-cracker crust topped with a whole bunch of stuff, including chocolate and butterscotch chips, pecans, coconut, etc. with a can of condensed milk poured over. Absolutely decadent.
As far as store-bought cookies go, I’m partial to good shortbread, like Walker’s brand, which you can buy this time of the year. Tim Tams and Mallomars have also been mentioned; good choices.
I’ve got to go with Oatmeal Chocolate Chip. It’s not that Oatmeal Raisin is a bad cookie; with adequate notice I even enjoy them (albeit not quite as much as Oatmeal Chocolate Chip).
Why not compromise? Oatmeal chocolate chip?
Also, peanut butter balls are awesome. No bakibg required!
At Christmas, cutout cookies with icing and sprinkles are a must.
When I bake for Christmas, I always make chocolate chip and oatmeal molasses (and raisin) cookies. Recent favorites now include a dark chocolate log that gets sliced into cookies, a soft ginger cookie and a meringue with chocolate chips.
I’m partial to my Aunt Ida’s Biscotti.
There’s nothing wrong with either oatmeal raisin or chocolate chip—though they’re both improved with walnuts in them.
I really enjoy a plain shortbread as well. Girl Scout trefoils are fine, but Walker biscuits are better. When we make our own, we call them Hiker biscuits.
I really prefer molasses cookies. We make them mostly at Christmas so that makes them seem extra special
Oatmeal Lace Cookies – mostly because we used to get them on a christmas cookie plate from the mother of one of my grade school classmates as long as she was capable of baking.
While I don’t dislike oatmeal raisin, when I pick up a cookie expecting a chocolate chip and get raisins instead- my taste buds (and heart) are broken.
Stella Parks’ “BraveTart: Iconic American Desserts” is my new favorite cookbook. Get a copy (it’s also on Kindle) and try her chocolate chip cookie recipe. Then try the variant with the browned butter. You’re welcome.
Black Forest Oatmeal Drops
These are a fairly short oatmeal cookie with bittersweet chocolate chips and dried tart cherries.
The glaze I make for them is a quality (Master of Mixers) Grenadine and powdered sugar.
Actually, most of my favorite cookies tend to involved nuts. I actually had an oatmeal/chocolate chip/raisin cookie this morning and I’m not complaining, but I would have preferred the chocolate to be swapped out for walnuts. My favorite cookie would have been anything made by my late mother, but maybe the favorite of all was this chocolate refrigerator cookie that included, wait for it, walnuts.
Hard to say. Do “bars” count as cookies? If so, then probably. Hello Dollies — gooey cocoanut/chocolate/condensed milk goodness. There is a non-traditionally written recipe in the “URL” field, that one day I will write a traditional version of so people don’t get angry at needing to read the prose to even see what the ingredients are.
if not bars, probably peanut butter chocolate chip. Possibly with toffee nuggets instead?
Hard to say. Do “bars” count as cookies? If so, then probably. Hello Dollies — gooey cocoanut/chocolate/condensed milk goodness. There is a non-traditionally written recipe in the “URL” field, that one day I will write a traditional version of so people don’t get angry at needing to read the prose to even see what the ingredients are.
if not bars, probably peanut butter chocolate chip. Possibly with toffee nuggets instead?
My mother’s blond brownies are the Platonic Ideal in my mind. I hadn’t realized how much I missed them after her death until I was at a board meeting for a community choir I was a part of. Another board member was an old friend of hers who often brought snacks. And it turns out that my mom had given her the recipe and she’d made them. I can’t describe what having those after she was gone was like.
She gave me the recipe and offered to let me have the index card that my mom had written it out on, but I knew I’d lose the card. So I just had her email it to me.
All cookies are wonderful, so naming a favorite is not a thing I can do. But my family generally likes chewy over crisp, and raisins should always be omitted.
We’re doing a lot of baking this holiday week. I’ve already botched two loaves of banana bread (more bananas retrieved for a second attempt), there have been oatmeal-chocolate no-bakes (no peanut butter, please), and there will be cinnamon rolls, croissants, peanut butter cookies (all store-bought dough), and oatmeal spice cookies (from scratch).
Generally I go for the chocolate chip (I like oatmeal raisin too, but not anywhere near as much), but my actual favorite cookie when I get it, though I rarely seek it out, is gingerbread. I guess this came to mind because my wife just came back with a whole load of gingerbread cookies from a baking session at her niece’s house with niece and niecelet (daughter of niece).
Those delightful Russian tea cookie things that are like a soft shortbread with powdered sugar on the outside.
I don’t know what spices are in them, but I suspect nutmeg. Haven’t had them in years because of The Gluten.
I am in your court. Oatmeal Raisin is my favorite.
Another vote for peanut butter cookies with dark chocolate chips. Specifically, take the recipe in David Lebovitz’s (excellent) “Ready for Dessert” and add 150g of ~70% dark chocolate chopped into smallish bits. I sometimes use a darker balance of sugars than he does, too.
Equal first place: “ordinary” chocolate chip cookies. The ones in Lebovitz’s book are also excellent, though sometimes I use a recipe of my own devising that’s about equally good (for my taste).
Third place: polvorones / Mexican wedding cookies / Russian teacakes. Traditional at Christmas time in my family. There are lots of versions around; once again there’s a good one in the Lebovitz book. I saturate them with more icing sugar (= confectioners’ sugar in US language) at the end than his recipe calls for.
Old-fashioned Scottish shortbread. Obviously.
One vote here for gingerbread.
So, around the holidays and in winter time my favorite are hands down, Molasses Ginger Crinkles. Otherwise, during rest of year, I gravitate to Choc Chip
A couple of favorites:
Toll House but with toffee chips.
Iced Gingerbread cookies
For me, chocolate chip v. oatmeal raisin is like apples v. oranges, or a nice dry cabernet v. a port. Both are good but you need to have the right expectation when you taste them. Nothing worse than biting into what you think is a chocolate chip cookie and realizing it’s oatmeal raisin. And for the love of G_d, don’t ever put raisins in chocolate chip cookies or vice versa!
All these comments and no one has mentioned my personal favorite–oatmeal scotchies. Oatmeal cookies with butterscotch chips. I’m about to go make a couple of batches and they are delightful!!
Ginger-molasses cookies go so incredibly well with either hot tea or hot chocolate.
Oatmeal scotchies FTW.
I don’t eat cookies often (calorie management: it’s a thing), never bake them, and most supermarket cookies don’t do much for me. That said, there have been times I have positively craved an Oreo.
I love homemade oatmeal-raisin cookies and homemade chocolate-chip cookies (classic semisweet, please, none of that milk chocolate (or, gods forbid, white ‘chocolate’) garbage). My nostalgia for cookies past reminds me of soft peanut-butter cookies with a Hershey’s Kiss jammed in the middle, or meringue cookies likewise (my mom had a thing for Kisses back in the day).
That said, if I had to select only one type of cookie to see me through to the end of days, it would be the ginger-molasses cookie.
Snickerdoodles with ginger snaps a close second.
I have a recipe that dates back to 1880-something for fat, soft molasses ginger cookies. It’s been passed down from my great-great grandma, and has been my favorite cookie all my life. It’s my son’s favorite, too, and at this point, I’m passing the baton to him as far as baking them for the holidays. Over the decades, every time I baked them, I looked down at my hands that look so much like my mom’s and my grandma’s, dusted with flour. It made me happy and gave me a quiet joy, feeling that connection. Now I’ll be able to visualize his hands alongside ours, sharing the tradition.
Oatmeal raisin. My wife says “Chocolate Cake” 😆
Ranger Cookies are my personal favorite.
My new this year favorite cookie is a Salty Sweet Butter Pecan cookie. The cookie dough is very like a classic Tollhouse cookie, and the inclusions are toasted pecan pieces and butterscotch chips. The use of the new, extra tasty Guittard butterscotch chips is recommended, if you can find them.
Recipe link is here. https://www.kingarthurbaking.com/recipes/salty-sweet-butter-pecan-cookies-recipe
Oatmeal Pecan. It’s like Oatmeal Raisin, only not a dirty liar of a cookie.
kourambiedes and koulourakia – both are greek cookies. my family recipes are below if you want to bake them! https://alumiere.livejournal.com/427503.html
I’m with your wife Jim if it came down to a choice between cookies and chocolate cake, the cake would win. I am a sucker for chocolate cake.
Oatmeal raisin, all the way. Despite my passionate love for chocolate, chocolate in things (or chocolate-flavoured things) just don’t do it for me. On the other hand … my favourite take on an oatmeal raisin cookie is the apricot, white chocolate chip (not real chocolate) and pecan oatmeal cookies that I make. Also, this Christmas, lemon ginger cookies (AKA lemon drop) with the lemon and ginger dialed waaaaaay up from the recipe – have been a tremendous hit. Happy holidays, everyone! :)
Mme. Bu Wei’s Dot Hearts. Tiny (the size of a US quarter), very thin, very crisp ginger wafers. Once you start eating them, it’s impossible to stop.
For the recipe, see any Sixties-vintage copy of “The Joy of Cooking” or this page:
My favorite cookie is a homemade version of a Swedish cookie which is essentially “How much butter can you put in one recipe, and some flour and sugar, and an egg.
My second favorite cookie is Chocolate Chip.
While I’m most fond of my mother’s recipe for chocolate chip cookies with oats, I just made a batch of gingersnaps and am loving them! Somehow they seem more seasonal, all spicy in winter.
TBH, the typical oatmeal raisin cookie is of better quality than the typical chocolate chip cookie. But I find an exceptional chocolate chip cookie to be the best. By exceptional I mean it has the same toothsomeness as the oatmeal raisin, but contains an increased unami feel. If it is made with oatmeal and butter and contains all the deliciousiness, minus those particular spices and raisins of course, and has chocolate – it is the superior cookie.
My sister makes a version of the Neiman Marcus cookie that is the Platonic ideal.
Earl grey lemon shortbread. It used to be oatmeal chocolate chunk (with 70% dark chocolate chunks), and before that it was peanut butter, and before that it was chocolate chip with walnuts, but earl grey lemon shortbread is my current love.
I adore cookies. Best food ever.
McVitie’s Chocolate Digestives. Because British
Bizcochitos, a New Mexico Christmas tradition and the official state cookie, are a light sugar cookie with just the faintest taste of anise. I’m not a licorice fan, but it’s subtle enough in these cookies that it just makes them taste – I don’t know – brighter? Even if you aren’t a licorice fan, I’d urge you to try them.
When I make them, I commit blasphemy by replacing all of the lard with shortening, something that I cannot admit to within the borders of the state. My aunt also suggested using apricot brandy, which is definitely a nice alternative to the rum used in the recipe.
I like ’em both but prefer oatmeal raisin. Putting chocolate chips in them though is a sin to the cookie Gods and anyone who does so needs to be smite and cast asunder!
These family-recipe cookies. My dad’s Great Aunt Clara modified a cake recipe. I think she called them “Sugar Drop Cookies”, but we just call them “Soft Cookies”. They’re addictive. Also fantastic for making ice cream sandwiches.
1 1/2 cup sugar
1 cup shortening
1 cup buttermilk
1 1/2 tsp. vanilla
1 tsp baking soda
1/2 tsp salt
3 cups sifted flour
1/4 tsp nutmeg
Cream shortening, sugar, eggs and vanilla.
Stir baking soda into buttermilk.
Add buttermilk/soda to creamed mixture alternately with sifted dry ingredients.
Sprinkle with colored sugar after dropping by generous spoonful on greased cookie sheet.
Bake 375 for 10 minutes, until the edges are just barely golden (check after 8 minutes)
My favorite is Chocolate Chipless cookies. Which are your standard Tollhouse cookie recipe with walnuts, but no chocolate chips. I’m not a big chocolate fan.
I’m also not a raisin fan, so oatmeal cookies without raisins. But with butterscotch chips, yes.
Tuffies big chewy soft ginger and molasses cookies that Grammy used to make. Haven’t had one in years, they where kept in a big round cookie tin that my cousins and I raided as often as we could get away with it.
Gingersnaps, which I make with half the sugar and twice the spices in the standard recipe — these are not for kids!
My step-grandmother’s “Jaw Breakers” – it is a simple flour, sugar, butter cookie but THICK, and a heart shape with a dash of cinimmmmon and sugar on top. It’s a dash of this and more of that to get the right consistency. My mom tried for years to make them with no success but I tried and after 2 tries got it right! When they are done baking, they are put it a (real) coffee can with a wax paper and rubber band over the top and placed in the cabinet for a week, at least. Wonderful with a cuppa of Tea, Coffee or Hot Cocoa.
My husband’s sugar cookies — based off of his grandmother’s cookie recipe and his mother’s frosting recipe.
For store-bought: Trader Joe’s ginger snaps and vanilla wafers…both so good we’ve had cats try to steal them from us while we’re eating them.
Last year I started liking gingerbread cookies. I also like sugar cookies.
Trader Joe’s Chocolate covered peppermint JoeJoes. Very nearly the perfect food. Only available seasonally, which creates artificial scarcity and drives the mystique. But they would be my favorite anyway. I tried to make some and failed.
Homemade cookies, I prefer oatmeal chocolate chip. Since I prefer chewy cookies, if I’m buying cookies at the convenience store near work for a snack I generally go toward oatmeal raisin because they’re more likely to be chewy.
Some friends and I have had good results with Anne Burrell’s molasses cookie recipe (downloadable from the Food Network site), adding a bit of freshly-grated nutmeg to the mix.
If you have time for a bookstore order, see if you can get a copy of “Grandma’s Wartime Baking Book” (a collection of WWII home-front recipes) and try the Apple Butter cookies. They taste like mini apple pies, especially if you get them fresh from the oven. Just make sure you’re getting a good apple butter for them; I usually get mine from an orchard about an hour’s drive from here.
In general oatmeal raisin, unless they’re my chocolate chip cookies, which I find superior to all other chocolate chip cookies, and just slightly better than oatmeal raisin cookies.
I believe that nuts in cookies (and in ice cream and in brownies) are an abomination.
And I love peanut butter, but not in cookies.
Here is my Hot Take on cookies-
I do not want a “moist” or “homestyle” cookie. I want a dry, crunchy cookie.
If you give me a moist cookie, you are giving me substandard cake.
My favorite cookies were always the generic cookies you’d get in a grocery story- fudge cookies, sugar cookies, etc- that were dry as all hell. They are REAL cookies.
I got some of those Danish cookies that they sell in a tin, and they’re dry and they’re AWESOME.
The very best cookie ever made is the peanut-butter fudge oatmeal drop cookie. No baking required; made in 10 minutes in one pan on the stove top and the best taste ever.
5″ of wafer-thin anise-flavored Italian heaven.
Favorite–liebkuchen, the kind you get from Germany in bags, iced and covered with sprinkles in cute little holiday shapes. Runner-up: Stroopwafels.
Neither of these I bake, mind. Favorite to back is biscotti.
I always enjoyed (besides sugar cookies made for cookie cutters, that is) oatmeal-raisin-chocolate chip-walnut cookies with a bit of applesauce in the batter. Yes, it was overkill, but they were very good, and I could pretend to myself that they were good for me, what with the oatmeal and all.
Oooh, such a tough question. If I want easy cookies then ginger oatmeal, preferably with chunks of ginger and raisins in. If I have the spoons to make something fiddly then these cinnamon cookies are The Bomb (but without the icing) https://www.tasteofhome.com/recipes/mini-cinnamon-roll-cookies/
Oatmeal raisin is the chewy King of Cookies. Jammie Dodgers are the court jester, worthy of your attention. After that, they are all peasants. Stalwart, perhaps, but not of the purple.
Spritz cookies – some people call them butter cookies. Made with butter, flour, sugar and a few spices. We used a cookie press using the shapes of Christmas trees and wreaths. Spritz cookies are small and melt in your mouth. My maternal grandfather was from Sweden and we always had a variety of Swedish foods for Christmas.
Not a cookie, per se, but an old favorite nonetheless.
As my doctor has advised me to lay off the sweets (in particular, carbs in general) lest I follow my father into DiabetesLand, I have consequently eaten almost no cookies (or any other sweets) in the last three years (the first year I could name every single exception for that year). It’s been a while since I have eaten any of these, so please consume on my vicarious behalf.
From the comic book Castle Waiting by Linda Medley
Mother Medora’s Magical Toffee (“Watch how fast it disappears”)
I had never tasted a cookie I didn’t like, although, as a chocolate addict, any cookie with chocolate in it, beats all cookies without chocolate. However, now I am a diabetic, and most cookies are forbidden to me. I have tried low carb cookies, and frankly most of them leave a lot to be desired.
My ultimate all-time favorite cookie is Italian walnut Kolache cookies. I make my brother mail them to me from my hometown for my birthday every year. It’s my number one reason to go visit him. (But don’t tell him that, he thinks it’s his stellar personality.)
Cowboy cookies are way up there. . Oatmeal, chocolate chips, pecans (or nuts of choice) shredded coconut (just a little). What’s not to like? I don’t like oatmeal raisin cookies that are too sweet. I want to taste the oats. Ditto chocolate chip cookies. Too sweet and you can’t overeat them. Where’s the fun in that?
Chocolate chip cookies if made correctly. But oatmeal raisin are a very close second. In fact, sometimes oatmeal raisin are number one if I want more balance in the taste. This is probably not helpful tho!
Just slightly chewy Anzac biscuits mm mm m
Oatmeal chocolate chip or Joe Froggers (there’s a great article on them, with recipe, on Atlas Obscura)… although the latter involve about 1/2 cup of dark rum when I make them, and so they’re not for teetotallers…
Don’t know if it counts, but peanut butter/confectioners’ sugar topped with chocolate is really good. If that doesn’t count, probably (soft) chocolate chip over (soft) oatmeal raisin, but neither one sucks.
Kolacky! They are a bear to make, but oh so worth it. Cream cheese, butter, flour, and a little vanilla – what’s not to like about that melt-in-your-mouth dough? And then you dab on a bit of jam before baking – apricot is my all-time favorite, but raspberry and blackberry are also divine.
My dad used to eat them as I was taking them off the cookie sheets. I’ve learned to double (and this year, quadruple) the recipe so that I’ll have enough for whatever function has requested them!
If forced to choose, I will go with chocolate chip cherry cookies (I love that little hit of tart to balance the sweet for a perfect cookie).
However I also like a good oatmeal raisin cookie!
Monster cookies are my very favorite, and I feel no shame in consuming ridiculous numbers of them in one sitting. I love the smell of oatmeal raisin, but I just can’t bring myself to put a raisin in my mouth. I just can’t do it.
I’m team snickerdoodle.
I’m with Scalzi that Oatmeal Raisin is better than Chocolate Chip, and Grandma made the best.
Favourite would be Ginger Molasses
Oatmeal chocolate chip! My husband really likes oatmeal raisin. Sarah Kieffer in 100 Cookies has amazing recipes for Neapolitan Cookies and Snickerdoodles. I will happily eat any homemade cookies. Favorite family recipe is for chocolate chip snowball cookies.
I love shortbread cookies, like Walkers, but I’ve also baked them myself. And Trader Joes makes a sandwich cookie called These Sprinkles Walk into a Sandwich Cookie and it’s two shortbread cookies infused with sprinkles sandwiching some really sweet stuff with sprinkles. My non-shortbread favorite is also by Trader Joe, gluten free ginger cookies. I’m not a gluten free person, however, these cookies are sweet and crunchy and the ginger is chewy!
We have a great bakery in town, Charleston Bread, which also does a wide variety of other baked goods in addition to their many great breads. Cookies, cake, you name it, they bake it.
Their best cookies in our book is their Trail Mix Cookie. These cookie bombs have just enough rich dough to hold the nuts and fruits together. Sunflower seeds, cashews, pecans, raisins, currants, tiny diced dried fruits, etc…
We have one each with coffee in the morning for breakfast. Wonderful. Pretty sure there’s a little oatmeal in there…
Krissy may enjoy baking some Ginger Snaps… Homemade with lots of molasses is best. Happy Holidays to you all!
Macadamia nut white chocolate chip. Extra points for gluten- and dairy-free! (It can be done, and well…)
Put me down favoring chocolate crinkles, but with peppermint extract rather than vanilla extract.
Favorite? My grandmother’s applesauce cookies, which were soft, dark, slightly sticky, cake-like, and full of raisins. The complete recipe did not survive her passing; the written version she left was a trifle vague in certain respects, and my brother and I have spent the last several decades attempting to recreate these. We are about 90-95% there, thanks in part to an assist from one of the SFWA cookbooks – it turns out that there are similarities between my grandmother’s cookies and Katherine Kurtz’s spice cake, which led to a key breakthrough in the reconstruction process.
And in fact, I need to make a batch of the near-replicates this week so that my own mother will have some for Christmas.
In the broader preference galleries: I generally prefer tender cookies to crispy ones, chocolate chip to oatmeal, and am a member of the anti-nut school. I have also, over the years, developed a holiday cookie recipe for a mint chocolate cookie with mint M&Ms that is much in demand from my brother’s family. (It started as a straight chocolate chip cookie recipe, mutated, and occasionally manifests interesting variations. One year for Halloween I did a chocolate-orange version involving dark chocolate chips, orange extract, and orange-and-black M&Ms.)
In the US snickerdoodles or 2Bite Brownies, in Australia Melting Moments, in GB shortbread, in Germany Lebkuchen or Vanillekipferl
Jumping past all the comments to get mine in here while I’m still feeling ambitious.
My very favorite cookie is oatmeal with pecans. Michelle and I use the recipe from the Quaker Oatmeal lid, adding chopped pecans and brown sugar to it.
Michelle prefers to add chocolate chips. Myself, I avoid using them for alternate batches, just to mix it up.
It’s a seasonal baking tradition for us that goes back many years. I look forward to reviewing the thread for ideas about choices for successive baking efforts.
Oatmeal craisin cookies.
Use the Quaker Oatmeal recipie from inside the lid, substitute craisins and add chopped walnuts. Whole new cookie!
I am on team Ginger Snap as favorite with a chocolate macademia nut a close second.
My brother asked my mother, “Why doesn’t anyone make oatmeal chocolate chip cookies?” My mom hasn’t made oatmeal raisin cookies since then — only oatmeal chocolate chip cookies.
Lemon bars. Except that these are so often badly made, with rubbery, barely-lemony “curd” on top. So, lemon bars with a tart, assertive soft lemon curd, preferably made using lemons from my friend’s Ponderosa lemon tree, and a good tender shortbread crust.
Alternatively, chewy ginger cookies made with fresh ginger (I got the recipe from Desserts by Nancy Silverton).
Molasses Ginger cookies with lots of ginger bits.
Mother’s Oatmeal cookies with a slab of cambozola cheese and maybe a dab of honey. A combination made in heaven!
Walkers shortbread cookies – and I don’t mean just any Walkers shortbread cookies. Those round ones don’t come close and the triangular ones are just out. And don’t get me started on the seasonal abomination that are the “Festive” ones shaped like little trees and bells and such – those who go for those are heretics of the worst order. No, the only acceptable ones are the “Finger” shortbread cookies – only those are the blessed perfect cookie!
Mocha chocolate chip cookies (recipe in Mrs. Witty’s Monster Cookies). Although my SO does almost all the baking at home, I’m in charge of this recipe – and I’ve had lots of practice. Fresh baked there is no better cookie.
Ginger snaps, but not most boughten ones, the home made kind that are crisp without being hard. Bothams of Whitby do the best boughten ones I’ve found.
I’m not fond of chocolate in or on biscuits, it is way ovverdone. And the fact that so many manufacurers think adding chocolate makes biscuits special means it’s hard to find posh biscuits for my niece wh is allergic to chocolate.
The best holiday cookies are Chocolate Crinkles.
Molasses cookies; as for all cookies, chewy is better than crisp. And adding nuts to ANY cookie is an abomination unto Snickerdoodle, the God of Cookies.
It always seems to me to be such a ridiculous choice to pose. Obviously, oatmeal chocolate chip is the best of all possible worlds.
Milk chocolate chip with macadamia nuts.
Peanut Butter Chocolate Chip, no question.
Though I’m down with a good Oatmeal Raisin cookie too.
My wife is teaching herself to bake and one of the things she loves to experiment with is cookies. So ‘freshly baked by my by wife’ is my favorite type of cookie.
We’re apart right now and it’s hard and I’m really missing her.