GENRE: Cookbooks/Baking
AUTHOR SITE: link
PURCHASE: link
MY GRADE: B
FROM PUBLISHER: In Easy Cookie Recipes Addie Gundry adds elegance to no-frills baking with delicious results. From Apple Pie Bars to Red Velvet Thumbprints, No-Bake Coconut Graham Cracker Cookie Bars, and the best chocolate chip cookies ever, 103 Easy Cookie Recipes shows you how to use expert tips and shortcuts to make over a hundred types of cookies, plus plenty of customizations to make these recipes your own. Once you have your baking basics down, you can explore fun inventive types of cookies. This book is a collection of 103 playful recipes that add to, change up, and make old recipes new and exciting, while maintaining what makes cookies classic. Each recipe is paired with a gorgeous, full-color photo.
Categories: Bar Cookies, Cake Mix Cookies, Fruits and Nuts, Sugar and Spice, Chocolate, Old-Fashioned, Holiday.
THINGS I'VE MADE
MONSTER COOKIES
This is just an oatmeal peanut butter cookie that has chocolate chips in it. I followed the recipe, omitted the chocolate chips, and like usual, my doughballs barely spread out for the first batch. The photo in the book shows a very thin cookie that obviously spread nicely. I scooped out the remaining dough with a cookie scoop, placed them on a cookie sheet then flattened them with the bottom of a measuring cup and stored the dough in the refrigerator until I was ready to bake more.
I used a 1.5"/1T. scoop and got 32 doughballs. They baked in ten minutes. These taste good but are a little dry inside and because of that, I wouldn't make them again.
CHEWY CLASSIC OATMEAL RAISIN COOKIES
I made half the recipe and like the peanut butter cookie from the same book, the doughballs barely spread, as you can see in the photo on the left. When I baked the rest I flattened the doughballs first and as you can see in the photo on the right, they're much flatter. The cookie is very good and is crunchy outside, like I prefer. I used a little more raisins and nuts than called for. I used one third the amount of vanilla extract, so I used 1/2t.
I used a 1.5" diameter/1T. cookie scoop and got 34 doughballs. After I baked the first batch I used the cookie scoop to scoop out the rest then flattened each one all the way with the bottom of a measuring cup.
RASPBERRY OATMEAL COOKIE BARS
These are great and have no egg in them. They have all brown sugar, no white. I omitted the cinnamon and added 1/4c. ground toasted almonds to the mix and added a drop of almond extract to the raspberry jam filling. I will definitely continue to make these.
HOMESTYLE AMISH SUGAR COOKIES
These are made with equal parts butter and vegetable oil and also have powdered sugar in them. I divided the dough in half and added lemon extract to half and dried cherries, ground almonds, and almond extract to the other half. I got 40 total. I rolled the balls in sugar after refrigerating the dough because the lemon part was soft. The directions should have told you to do that.
These don't have a lot of flavor, are a bit crumbly, and they have a little too much salt. Not worth making again.
RED VELVET THUMBPRINT COOKIES
I omitted the red food coloring and I didn't make the cream cheese filling that gets dolloped on top of the baked cookies. These have cocoa powder and butter in them and I added 1/4c. mini semisweet chocolate chips. The cookie doesn't taste very good, and there's not enough chocolate flavor in them. I made half and got thirty using a 1.5" diameter scoop. These are a huge disappointment.
MY THOUGHTS: Of the five things I've made I've only enjoyed two of them- the oatmeal cookie bars and the oatmeal raisin cookies. There are two chocolate chip cookie recipes I'd like to try one day as well as two other chocolate cookie recipes and a quite a few others, including Apple Pie Bars.
There are photos of every recipe. I don't know what cookie is on the cover because I didn't see one like it in the book and the author never responded to my message.
I received this from the publisher in 2017 in exchange for an honest review.
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