The All-American Cookie Book Reviews

[pbchipses]

I got The All-American Cookie Book for Christmas, so I've been testing out a few recipes lately.

Toffee-Chocolate Chip Drop Cookies These were an easy cookie to make. I used Heath toffee bits along with chocolate chips. Everybody loved these thin cookies.

Chewy Coconut Wafers These were also simple to make. I made these to use up some leftover coconut. Although they were addictive and good, they just didn't seem too special.

Fudge Brownies Supreme I made these for my sister, who insists that box brownies are the best. Well, I lost that challenge (she STILL says Betty Crocker makes the best :eek: ), but they were gone in a flash and my grandmother says they were the best brownies she's ever eaten.

Coconut-Banana Chews These were my personal fave. They tasted like little banana breads rolled in coconut!

[Leonard]

Thanks so much for the cookie reviews. I had a credit at Barnes & Noble and had my choices narrowed down to two. This book and Alice Medrich's Book, Brownies & Cookies (I think that's the name). I chose Alice's book and have still yet to use it. It's okay? Nothing really jumps out at me. The reviews I read for the book were great. I just haven't been inspired enough to try anything. Please post the recipe for the banana coconut cookie. Thanks and keep the reviews coming!

[claire797]

I love this book! Along with each recipe, Nancy Bagget gives a brief history and/or traces the origen of each cookie.

The last cookies I made from the book were the

Chocolate Malt Sandwich Cookies These were delicious. They were big, soft, and the malt in the chocolate cream filling gave them a distinctive flavor no one could pinpoint lest they asked me ;)

Pbchipses, I was just looking through the book this morning so it's funny you should mention it. Guess I'd better make something out of it today :). I may test out her peanut butter cookie recipe.

[pbchipses]

Leonard,
Here's the recipe!

Coconut Banana Chews

2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 tsp coconut extract OR 1/8 tsp almond extract
1/8 tsp finely grated orange zest (optional)
1/3 cup mashed overripe banana (about 1 small)
2 1/2 cups (about 7 oz) shredded or flaked sweetened coconut, divided

In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until very well blended, about 2 minutes. Beat in the egg yolk, vanilla, coconut or almond extract, and orange zest, if using, until evenly incorporated. Beat in half of the flour mixture, then the banana and 1/2 cup of the coconut, until well blended. Beat or stir in the remaining flour mixture until evenly incorporated. Cover and refrigerate the dough for at least one hour and preferably 2 hours, or until firmed up.

Preheat the oven to 325 degrees F. Grease several baking sheets or coat with nonstick spray.

Shape the dough into 1 1/4-inch balls with lightly greased hands. Spread the remaining 2 cups coconut in a shallow bowl. Roll the balls in the coconut until heavily coated. Place on the baking sheets, spacing about 2 1/2 inches apart.

Bake the cookies, one sheet at a time, in the upper third of the oven for 17 to 22 minutes, or until lightly browned all over and just firm when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 3 to 4 minutes. Using a spatula, transfer cookies to wire racks. Let stand until completely cooled.

Store in an airtight container for up to 3 days or freeze for up to 1 month.


Claire797,
If you end up trying the peanut butter cookies or any other recipes, I would love to have your reviews!

[claire797]

Sarah,

I forgot to mention that I've also made the black bottoms many times. They are out of this world. Here's a picture I took.

http://www.ginsberg.com/anna/chocolatecup2.JPG

[Angela]

This is THE best cookbook I've ever gotten my hands on!!! I had gotten it for my mom last year for her birthday and my parents returned the favor and gave a copy to me for Christmas.
So far, I've only made the Oatmeal Raisin Cookies. These were hands down THE best cookies I've ever eaten. I took some to work and people went crazy over them--also took in the cookbook and they went crazy over it too. The texture and flavor were just amazing. I couldn't stop admiring and savoring these cookies!
On the to-make-list for this weekend are the Carolina Shortbreads.

[claire797]

Originally posted by Angela

On the to-make-list for this weekend are the Carolina Shortbreads.

Angela, I almost made those today. I bought a cookie stamp a few weeks ago and have not used it.

[Angela]

I really like shortbread, but wasn't going to try these this soon, but last night I asked DF what kind of cookies he wanted and was very quick to say shortbread. I'm anxious to make/try them. I'll let you know how they are.

[pbchipses]

Claire979,
Ooooh! I have had my eye on those mini black-bottom cupcakes for DH! I'm glad to know they turned out great!

[Dewey]

I got this cookbook just before Christmas and made a few recipes for my Christmas cookies. I made:

Lemon Jumbles: Delicious! DH tried to claim them as "his" saying that I couldn't have any!

Royal Iced Molasses Cookies: I loved these. They were just like cookies I remember from my childhood.

Next up is the Black and Whites to see how they compare to the CL Black and White recipe. There were also some others that I wanted to try, but I can't remember them right now (too much vodka and cranberry juice tonight:D )

[claire797]

Finally got around to making the Carolina Stamped Shortbread last night. Yum. The cookies are very rich and you can really taste the butter. The cookie stamp impression came out okay, but next time I'll press harder. Here's a picture of what the cookies looked like before I put chocolate on the undersides. No. They don't really NEED the chocolate, but I thought it wouldn't hurt ;)

http://www.ginsberg.com/anna/stamped%20shortbread.jpg

[TLee4]

Originally posted by pbchipses
Claire979,
Ooooh! I have had my eye on those mini black-bottom cupcakes for DH! I'm glad to know they turned out great!

I tried these a few months ago when Anna first posted them. They are wonderful. DH even snarfed down all of the ones I had put in the freezer!

The shortbreads look DELICIOUS as well!

Terri

[caseyconor]

Would anyone be so kind as to re-post the black bottom cupcake recipe or provide a link to the original post? I thought that I had saved the recipe the first time around, but cannot find it and my search of the board has been futile - tried searching with key word black bottom as well as under claire797 username. I am thinking of making them for a superbowl party. Thanks!

[valchemist]

bumping this up...

I tried to go to anna's dessert website because I know the recipe is there. But the link I had to her website doesn't work.

[claire797]

Originally posted by valchemist
bumping this up...

I tried to go to anna's dessert website because I know the recipe is there. But the link I had to her website doesn't work.

I'm revamping. I've moved everything over to www.ginsberg.com so you have to go here:

http://www.ginsberg.com/anna/dessertshowcase.htm

If you click on the chocolate cheese cup, you'll get the recipe. This version is a little bit different than Nancy Bagget's, but just as good.

[caseyconor]

thanks! I have added your site to my favorites - one question, is that 24 full size muffin or 24 mini?

[claire797]

Originally posted by caseyconor
thanks! I have added your site to my favorites - one question, is that 24 full size muffin or 24 mini?

My recipe will make about 24 minis or 12-15 full-sized muffins. Thanks for asking. I should add that to my recipe site. I don't think I put yields on ANY of my cookie recipes.

[Angela]

Well, I made the shortbread cookies, not the Carolina, but the other ones (can't remember the name) and they didn't turn out. I don't know what was wrong as I'm sure I measured everything correctly. The mixture was way too crumbly and when I went to cut them out the dough just crumbled. I did get about 20 cookies that held their shape and they tasted great, but I ended up having to throw half the dough away because it was too crumbly. I might have been able to work the dough a bit better (add more liquid or butter), but it was late Sat. night and I didn't have the energy to try and save them. I'll probably try them again.

[claire797]

Tried another batch of cookies from the book this weekend -- "Peanut Butter Chocolate Chunkers". They were very good. These were very good if you like peanut butter and chocolate.

Angela, I may make the Oatmeal Raisin Cookies. Did you make the plain Oatmeal Raisin Cookie recipe or the one named after the Bed and Breakfast. Can't remember the name but it had shortening it it and the cookies looked puffy.

I've also got my eye on the Royal Molasses cookies.

[Angela]

Originally posted by claire797

Angela, I may make the Oatmeal Raisin Cookies. Did you make the plain Oatmeal Raisin Cookie recipe or the one named after the Bed and Breakfast. Can't remember the name but it had shortening it it and the cookies looked puffy.



I used the B&B recipe. I hated the thought of using shortening, but they are SOOOO worth the calories and fat :D

[claire797]

Originally posted by Angela


I used the B&B recipe. I hated the thought of using shortening, but they are SOOOO worth the calories and fat :D

Phew! I'm glad I asked!

I have the book in front of me now. They're called "Dairy Hollow House Oatmeal Raisin Cookies". There's a picture of the cookies and they do look very good. I think the shortening gives them their puffiness.

I think I'll make some of these this afternoon for my friend who loves oatmeal raisin cookies.

[Angela]

I've been baking away the past 2 weeks. Thought I'd post my reviews ... (PS- if anyone wants the recipes I'd be happy to share)

Caramel Swirl Blondies These are outstanding. If you love caramel, these are for you (actually, it might be too much caramel. I think I'll halve the caramel recipe next time). I've had difficulty making caramel from other recipes in the past, but this recipe turned out great! The batter was easy to make, but hard to spread out into the pan, it was sticky. It all turned out great in the oven.

Old Fashioned Glazed Molasses Cookies Another great cookie recipe from this book! I didn't make the glaze--I was hungry for cookies the night I made them and I wanted cookie NOW, so I didn't spend the time with the glaze. The flavor was a cross between a snickerdoodle and a gingersnap and chewy, yet crispy, yet soft. Very good!

Vanilla Shortbread Domes yet again another great recipe. Though this one was tricky for me. The batter was very crumbly and couldn't be formed, so I added a bit more vanilla extract which didn't help much, so I added 2 tablespoons of water. This got the consistancy just right for forming balls. They baked wonderfully and had a wonderful buttery shortbread taste.

I am SOOO loving this cookbook. Just means I go for more and longer walks in the evenings to make up for the extra calories and fat! :)

[caseyconor]

Please post the caramel swirl brownie recipe when you have a moment - Thanks!!

[SuzyQ6]

Hi,
I would love to have the Oatmeal Raisin Cookie recipe if you wouldn't mind posting it.
They are my husband's favorite cookie.
I may have to find this cookbook, it sounds great!
Thank you,
SuzyQ

[DanaSD]

I love this book! I've been thinking about trying to make every cookie in the book. Wouldn't that be fun to have a cookbook where you've made every recipes? So far I've made only 3 of the recipes so I have a long way to go (I've been distracted lately by my cake deocrating classes and havne't had much time for cookies).

[claire797]

Originally posted by DanaSD
I love this book! I've been thinking about trying to make every cookie in the book.

Now that's a project I could probably do! That would be fun.

[SuzyQue]

Welcome to the BB, SuzyQ6, from another "SuzyQ"!

Suzanne

[Angela]

Here's the Caramel Swirl Blondies recipe..... I'll get to the Oatmeal Raisin soon.

* Exported from MasterCook *

Caramel Swirl Blondies

Recipe By :Nancy Baggett
Serving Size : 12 Preparation Time :0:00
Categories : dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Caramel
2/3 cup heavy whipping cream
3 tablespoons light corn syrup
2/3 cup brown sugar -- not packed
1/8 teaspoon salt
2 1/2 tablespoons flour, all-purpose
1 teaspoon vanilla extract
Blondies:
1 1/3 cups flour, all-purpose
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup light brown sugar -- packed
2/3 cup butter -- slightly softened
2 each eggs
1 1/2 tablespoons light corn syrup
1 1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan or coat with nonstick cooking spray. Line the pan with aluminum foil, letting the foil hang over the edges about 2 inches. Grease the foil or coat with nonstick cooking spray.

Caramel: In a 2 quart heavy saucepan, thoroughly stir together the cream, cforn syrup, brown sugar, and salt. Bring to a boil over medium-high heat, stirring. Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. Adjust the heat so the mixture boils briskly but not hard, and boil, stirring occasionally, until it reaches 240 degrees, about 4 mins. Reduce the heat slightly and continue gently boiling until the thermometer registers 245 degrees. Immediately remove from the heat and stir in the flour until completley smooth. Stir in the vanilla. Set aside in a very warm spot while you prepare the batter.

Blondies: In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beath together the brown sugar and butter until light and fluffy. Add the eggs, corn syrup, and vanilla and beat until well blended and smooth. Stir or beat in the flour mi8xture and pecans, if using, until evenly incorporated. Turn out about 2/3 batter into the prepared baking pan, spread to edges.

Reheat the caramel over medium heat, stirring, until warm and fluid. Spoon about 6 pools of caramel onto the batter, keeping them about 1/2 inch away from the edges of pan. spoon the remaining abtter in pools over the caramel. using a table knife held vertically, slightly swirl the caramel and batter together; be careful to leave some large swirls.

Bake in middle of oven for 25 to 30 mins, or until golden brown on top and toothpick inserted into center comes out clean, but moist. Transfer the pan to a wire rack. cool completely.

Source:
"The All-American Cookie Book"
Yield:
"1 each"

Per Serving (excluding unknown items): 342 Calories; 21g Fat (54.2% calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.

[Angela]

Here's the Oatmeal Raisin Cookie recipe.

Dairy Hollow House Oatmeal Raisin Cookies
1 cup raisins
3 cups old-fashioned rolled oats
2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cups butter, slightly softened
1/2 cup white vegetable shortening
1 cup packed brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup chopped walnuts or pecans

preheat the oven to 375 degrees. Grease several baking sheets or coat with non stick cooking spray.

In a small bowl, combine the raisins and enough hot water to cover; set aside. NOTE--I used baking raisins (found in the baking ingredient aisle at the grocery store, and they are so moist you do not need to soak them.)

In a large bowl, thoroughly stir together oats, flour, cinnamon, baking poweder, baking soda, and salt; set aside. In a nother large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and fluffy. Add the eggs and vanilla and beat until evenly incorporated. Stir or beat in all but 1 cup of the oat mixture until evenly incorported. Thoroughly drain the raisins. In a medium bowl, stir together the remaining oat mixture, raisins, and walnuts or pecans. Fold into the dough until evenly incorporated.

Shape the dough into generous golf-ball sized balles with lightly greased hands. Place on the baking sheets, spacing about 2 inches apart. pat down the balls until just flatened.

Bake the cookies, one sheet at a time, in the cetner of the overn for 8 to 11 mins., or until lightly tinged with brown all over and still slightly soft in the center. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 mins., Using a spatula, transfer the cookies to wire rack. let stand until completely cooled.

[Kayla]

Thanks, Angela, for typing up those recipes :) I'm printing 'em out and adding 'em to my mini "Cookie File" of the recipes I've accumulated since coming to the boards (...and let me tell you... there are a lot!)

Happy baking everyone!
Kayla :)

[badunnin]

Kayla - isn't it AMAZING how many recipes you can get from these boards? Where do women (or men!) trade recipes anymore if they don't visit our BB?

[Kayla]

Originally posted by badunnin
Kayla - isn't it AMAZING how many recipes you can get from these boards? Where do women (or men!) trade recipes anymore if they don't visit our BB?

I know it - it's insane how much there is for us to feast on ;)!

I think CL should publish a Cooking Light: Best of the Bulletin Boards Cook Book!! I'm sure they could find hundreds of customers from these threads alone :)

Kayla

[MiMo]

The Coconut Banana Chews are so good. This is coming from someone who really doesn't like banana bread all that much and usually doesn't do flips for coconut, either. I sent some to my grandfather (he loves coconut) and to my mom (she loves anything banana) for Easter. They both have already eaten them all.

I made one change, though. I combined the whole bag of coconut into the batter instead of rolling the cookies in the coconut after chilling and rolling into balls. It saved time and was less messy that way. Also, it kept the coconut from getting too brown and crispy while baking. I also omitted the orange zest.

Thanks for posting. I have this book on my Amazon "wish list". My birthday is next week so I've got my fingers crossed that I may get it. Otherwise, I'll have to buy it with my birthday $. Either way, this book sounds like a winner. :)

[Sami]

I made the several recipes from this cookbook. I love it and also plan to work my way through it.

Double Chocolate Cranberry Cookies were wonderful. There is just the right balance of chocolate to cranberries and there is a nice chewing feel to them.

Chocolate chubbies these are similar to the one above and definitely delicious.

Malt Sandwich cookie that Claire mentioned were another winner.

The only cookie I was disappointed in was theCongo Bars
They were just too sweet.

Sami

[madpots]

These recipes look so good. Could someone post the Carolina Stamped Shortbread, please? I have a bunch of stamps and need a good recipe. I couldn't find the cookbook at the library and really don't need another cookie cookbook! TIA

[Angela]

Originally posted by Kayla
Thanks, Angela, for typing up those recipes :)

You're welcome!

[valchemist]

Originally posted by Dewey

Next up is the Black and Whites to see how they compare to the CL Black and White recipe.

Did you ever make these, Laurie?

[valchemist]

bumping this up for Laurie or anyone else who has made the Black and Whites.

[doggerham]

Would someone post the Chocolate Malt cookies when they have time? I LUUUUV chocolate malts!

[claire797]

Originally posted by doggerham
Would someone post the Chocolate Malt cookies when they have time? I LUUUUV chocolate malts!

I don't have my All American Cookie book in front of me, but this Recipe Goldmine recipe is very close. The AAC recipe, if I recall, does not use creme fraiche in the dough. Maybe somebody who has the book out could just note if there are any other differences.

CHOCOLATE MALT SANDWICH COOKIES

Makes about 20 cookies

Cookies
2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
2 teaspoons pure vanilla extract
1/4 cup crème fraîche or sour cream
3 tablespoons hot water

Filling
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
6 tablespoons half-and-half
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Line two baking sheets with Silpat or parchment paper; set aside.

In a medium bowl, sift together the flour, cocoa powder, malted milk powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until light and fluffy. Add the egg and vanilla extract, and beat until combined. Add the crème fraîche, beat to combine, and then beat in the water. Add the dry ingredients, and beat on low speed until incorporated.

Using a 1/2-ounce ice cream scoop, drop dough onto prepared baking sheets, leaving about 2 inches between cookies.

Bake until tops begin to flatten and cookies are just barely firm in the centers, 10 to 12 minutes. Transfer to a wire rack to cool completely.

Make the filling: Combine the chocolate and butter in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat, and cool until just warm.

In the bowl of an electric mixer fitter with the paddle attachment, beat the malted-milk powder and cream cheese on medium speed until completely smooth. Gradually add the half-and-half, beating until combined. Add the chocolate mixture and vanilla, and beat until incorporated. Refrigerate until slightly thickened but not stiff, about 30 minutes. Return to mixer, and beat on high speed until light and fluffy, about 3 minutes, scraping down the sides several times.

Assemble the cookies: Use a small offset spatula to spread a generous amount of filling on the bottom of one cookie. Press the bottom of a second cookie onto filling, creating a sandwich. Repeat with remaining cookies and filling. The cookies can be stored refrigerated in an airtight container for up to 3 days.

[claire797]

Peanut Butter Chocolate Chunkers

2 1/2 c. flour
1 tsp baking soda
1/4 tsp salt
2 sticks butter (1 cup), softened
1 1/4 c. peanut butter
2/3 c. sugar
1 1/2 c. brown sugar
2 eggs
1 Tbsp. Light corn syrup
2 tsp. Vanilla
10 ounces bittersweet chocolate (or semi-sweet chocolate chunks)
½ cup chopped, unsalted peanuts for topping

Preheat oven to 350.
Stir dry ingredients and set aside.
In a large bowl, beat together the butter, peanut butter, both sugars, and mix until fluffy – about 2 minutes. Add the eggs, corn syrup and vanilla and beat until well blended. Stir in the flour mixture until evenly incorporated. Stir in 1 cup of chocolate chunks and let dough stand for 5 minutes or until firmed up.

Shape portions of the dough into 1 ¾ inch balls with lightly greased hands. In a small bowl, stir together remaining chocolate and the peanuts. Dip one half of each ball into the chocolate-peanut mixture until some bits are embedded. Place the balls, coated side up, on the baking sheets, spacing about 2 ¾ inch apart. Pat down the tops of the balls just slightly.

Bake the cookies one sheet at a time in the upper third of the oven for 13-16 minutes or until lightly browned all over. Reverse the sheet from front to back halfway through to ensure even browning. Transfer sheet to a wire rack and let stand until the cookies firm up slightly (1-2 minutes). Transfer cookies to cooling rack and cool.

[Alleycat]

I treated myself to this book tonight at BJ's ($21.99), to support my current hobby of becoming a better baker (starting early with my 2008 New Year's resolutions :)).

So happy to have found this thread -- lots of great recipes to introduce me to this beautiful tome.

Anyone have any new reviews?!