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One of the first things newly gluten-free people learn how to bake is flourless peanut butter cookies. They’re easy, taste familiar, and comfort you that just because you can’t eat gluten anymore doesn’t mean that you’ll never enjoy homemade cookies again. However, since I was taking dessert to a party that was going to be attended by several hot-stuff bakers, I didn’t want to show up with plain old peanut butter cookies. I needed something with a little wow and a lot of decadence. There needed to be crunch, sparkle, a hit of salt. There needed to be chocolate.

Peanut Butter Cookies

3 cups crunchy peanut butter
2 cups white sugar
1 cup brown sugar
1/2 cup any GF flour mix
2 teaspoons baking powder
3 eggs

Cream together peanut butter and sugars, stir in baking powder and flour until incorporated. Mix in eggs, one at a time. Refrigerate dough for an hour.

Scoop dough up by rounded tablespoons full, roll in white sugar, and place on a cookie sheet lined with parchment. Criss-cross with a fork. Bake at 325° for about 8 minutes. Cool on baking sheet for at least 10 minutes before transferring to a rack to cool the rest of the way.

Chocolate Frosting

This chocolate frosting recipe is right off the side of a Hershey’s cocoa box.

1 4-oz stick of butter
2/3 cup of unsweetened cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
1/4 teaspoon salt

Melt butter and stir in cocoa until smooth. Gradually beat in powdered sugar, alternating with milk, until desired texture is reached. Beat in vanilla and salt.

Assemble cookie sandwiches:

Place about a tablespoon of frosting on the flat side of one cookie. Put another cookie on top and gently press down until the frosting comes nearly to all edges. Place on a cookie sheet. When all sandwiches are made, refrigerate for about 30 minutes to set frosting. Before serving, sprinkle a little coarse kosher salt over each sandwich.

Stand back and watch fisticuffs ensue. Makes about 2 dozen cookie sandwiches.




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Everyone loves the traditional NESTLÉ® TOLL HOUSE® Cookie recipe. Sure. But do we really have to stick so closely to it? If we add a few things, will the NTHCCCC* come down on us like a ton of bricks? There is really only one way to find out. Read the rest of this entry »

Some people like their cookies soft. Some people like their cookies crunchy. But if you’re feeling the deep burning desire for some soft *and* crunchy cookies (and frankly, if you’re not then there’s clearly something wrong with you) you need to whip yourself up a batch of swamp cookies.
Preheat the oven to 375 degrees(190C) and hunt down the following:

Swamp cookie ingredients

Swamp cookie ingredients

  • 100g butter
  • a giant handful of brown sugar
  • a giant handful of granulated sugar
  • 2 eggs
  • a toss of vanilla
  • a wee bit of salt
  • a wee bit of baking soda
  • oatmeal
  • flour
  • couscous
  • chocolate chips

    Chop the butter up in to little squares and throw giant handfuls of equal size of each type of sugar on top. In a separate cup, beat the eggs and add a toss of vanilla – pour that on top of the sugar. Add giant handfuls of equal size of oatmeal, flour and couscous and then toss in a wee bit of salt and a smaller bit of baking soda.

    Swamp cookie proto-dough

    Swamp cookie proto-dough

    Stir until the consistency is good and doughy, then add chocolate chips.

    Swamp cookie dough

    Swamp cookie dough

    Toss giant lumps of dough onto a cookie sheet and cook for 10-12 minutes – the cookies should be still be a little soupy when you remove them from the oven.

    Swamp cookies

    Swamp cookies

    Let them sit for five minutes and then gorge yourself on them! Yum!

    Swamp cookies

    Swamp cookies


It started innocently enough, the loud flop of a magazine dropping through the mail slot onto the hardwood floor. I scuffed over to the front door and picked it up. Bon Appetit, March 2000, with the cover proclaiming loudly “Cookie of the Year.”


The answer is, emphatically, YESRLY.

Now, these aren’t your everyday cookies – the chocolate chip, peanut butter, oatmeal raisin stand-bys that by now you throw together with your eyes closed and the last three go stale before you eat them. These cookies are SO EFFING GOOD they should be used judiciously and strategically. Reviews coming up at work? Drop a batch of these cookies in the conference room nearest your manager, write ENJOY on a hot-pink sticky and let the receptionist know on the sly that you brought them. Two bedroom corner apartment coming up for rent in your building? Call the building manager about that leaky faucet in your cramped studio that’s been driving you nuts, and have the first batch cooling when he arrives. Read the rest of this entry »

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