How lovely and how thoughtful!
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Thanks! Some Greek pastries are coming made by my niece! - will try to take & post pics later.
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Its beautiful and a wonderful idea to use the fp and roll the dough.
Meringue kisses to use up leftover e
gg whites. Recipe from Heavenly Cakes. Will save some for future decorations.
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Worked a charm…frozen butter, pulse chopped the butter until finely dispersed, then added yolk mixed with oil.
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Tasting it cold, I like it even better. I know it’s all about warm sticky toffee, but obviously that’s not going to happen for everyone, and it’s really nice cold. The sweetness is perfect. It would be lousy without salt.
Still would bake in a larger pan. You want more sauce exposure. I also think it’s too much sauce, but of course that’s blasphemy to hardcore STP fans.
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What did you use to color the eggs?
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It’s a special red dye we bought in Greece. It’s probably available online, or at various Greek Festivals, maybe?
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Hi Sally!
I just made these again as they are the favorite with the wonderful staff at doggy daycare plus I like the salty finish on a chocolate chip cookie.
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My go-to: King Arthur’s caraway-rye, whole-wheat, sourdough-discard crackers.
We cold-smoked 5 steelhead trout filets a few weeks ago - with a little cream-cheese, the rye crackers go perfectly. They also go well with a little salami and mustard.
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Woo congrats!! I just found quite a few bags of last season’s rhubarb in the freezer to use up before I see them at the farmer’s market next month…
Lucky guests!
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A side-by-side comparison bake of Cowboy Cookies. For the bar cookie, I used the back-of-the-box recipe from Quaker Oats for Chewy Oatmeal Chocolate Chip cookies, modified to accommodate a wider variety of inclusions. For the drop cookie, I used Laura Bush’s recipe, as adapted by Marian Burros for the New York Times.
In both recipes I swapped out about 15% of the AP flour with white whole wheat. Both versions included whole rolled oats, milk chocolate chips, sweetened coconut flakes, chopped pecans and dried, sweet Rainier cherries. I kept the total ratio of inclusions true to the recipe, although skimmed 2 T. of the granulated sugar off in both versions to offset the sweetened coconut flakes. My initial thought was to use sour cherries, but a) I had some dried Rainiers which needed using up, and b) these are primarily for DH, who likes things super saccharine (thus the milk chocolate, and not dark).
I made a half-batch of the Quaker Oat recipe, and a one-third-batch of the NY Times recipe. The result was two very nice, toothsome cookies.
The Quaker Oats recipe called for a little more flour and slightly fewer inclusions, resulting in a chewier, cakier experience. No surprise there, and I was happy with the resulting, chunky texture in an easy bar cookie. The Laura Bush version was close to out-of-this-world good. I think sour cherries and semi-sweet chocolate would put it there.
DH (a chocolate fiend) is convinced he doesn’t like dark chocolate, and it’s hard to find good milk baking chocolate. I used Guittard here, which held its form for the most part, but I’m not sure what else it added. To my palate, milk chocolate does not have the same impact in baked goods as a semi-sweet. I also find that varieties of milk chocolate which bake well without melting typically are not very good chocolate, per se. As far as fruit goes, the sweet cherries worked OK, but a tarter fruit would have had more presence. For future bakes of the bar cookie, I’ve suggested omitting the chocolate altogether in lieu of increased percentages of fruit, nuts and coconut. DH concurs. I will opt for sour cherries instead of sweet (or raisins or Craisins), and will call them NAKED COWBOY COOKIES.
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I use the Trader Joe’s pound plus bars for chocolate - I prefer milk chocolate to other kinds and love theirs.
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Thanks for the tip! Nearest TJ’s is about 40 miles, but we do get there a couple of times a year. I’ll put it on my list.
Any favorite milk-choco cookie recipes?
Hmmmmm I feel like there’s a really good Joanne Chang one - yes! MC hazelnut! I LOVE THIS COOKIE. I’m at work, but when I get home I can check and see if I edited the recipe at all -
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Awesome! Thanks so much! Yes, if you suggest an edit, I’m all ears.
Not a cookie, but Stella Parks’ chocolate scones call for milk chocolate and I love them even as someone who isn’t into chocolate in things like scones.
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I like these cookies so much that the first time I made them I gave most of them to the neighbors to stop myself from eating more than is a good idea.
I am a huge fan of ginger in all forms and uses, fresh, ground, pickled, candied, sweet and savory. If you also think ginger is delicious, you should bake these cookies.
The bitterness of dark chocolate would clash with the ginger. The mellowness of milk chocolate complements the ginger beautifully.
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These sound really interesting. How prevalent is the molasses flavor? DH loves ginger, but dislikes too much molasses (some is OK, just not as a dominant flavor).
Your ginger and MC recipe has the same ratio of molasses to flour as a ginger snap recipe which I make for him, and which he loves. I might try this one, and not mention the molasses until after he’s tasted them.
