Because I don't use preservatives in my cookies, they are best eaten within a few days of baking. Ask me about those that have a longer shelf life.

Monday, August 31, 2015

I need a name!

I have a favorite brownie recipe.  Loaded with sweet chocolate flavor and tons of walnuts.  I wanted something that was less messy, what with the cutting and crumbs, etc.  Basically, I wanted a cookie form of it.  With some slight tweaking, I baked this cookie this morning:

It's deliciously crisp on the edges with soft chocolate-y goodness in the center.  And lots of nuts in every bite!  Yummy!

Now, what do I call these cookies?  Any suggestions??

Thursday, August 6, 2015

Tuesday, August 4, 2015

Richer Island??

This morning I'm baking some of my delicious Island Cookies to bring to my dentist office.  (Cookies to the dentist?!?  Well, they told me that they eat cookies too!)  I chopped the macadamias; I measured the flour and sugar; I prepped all the ingredients and mixed up the dough.  Scooped and baked and cooled and ... well ... I can taste one, right?  mmm, buttery nuts and chewy coconut and... hmm, wait a minute... this is a rich bite of ... oh dear!  That's not a white vanilla morsel!  That's white chocolate!!

Okay folks.  I do label all my containers.  I have white chocolate chips and I have vanilla chips.  However, my ability to read early in the morning is directly proportional to the cups of coffee I've had.  In this case, none.  Vanilla chips offer a sweetness and that lovely extra vanilla flavor; white chocolate has cocoa butter that gives the intense chocolate flavor and aroma.  So, while this cookie is still heavenly delicious, it's a little bit richer today than usual.

Make the most of my mistake and try my "treasure" Island cookies today!