Comments on: The never-fail, ever-popular, go-to cookie for the time-challenged potluck baker/parent.

By: Karen Tetreault

Karen Tetreault — Thu, 11 Dec 2008 06:00:44 +0000

These cookies were delicious. I used regular oatmeal instead of quick and they turned out perfectly.

By: Amber

Amber — Tue, 25 Nov 2008 18:56:01 +0000

Hilarious story! I don’t have kids, but I’m sure that I did that same thing to my mom before I learned to cook. Your response to the lady that was snide to you was lovely. You sound like you’re as good a person as you are a baker. Can’t wait to make these cookies over the holiday!

Amber, I make these a LOT. It’s fun to customize with different fruits, nuts, and chips - go with your audience. For instance, kids seem to like ALL chocolate chips, while adults like more of a variety, esp. cranberries and pecans, in my experience. Have fun! - PJH

By: Penny

Penny — Tue, 25 Nov 2008 15:27:52 +0000

Just a thought. It amazes me that anyone leaves out the nutritional content and calorie counts for each recipe. Especially people working in the food industry.

We’re working on it… takes time, Penny, lots and lots and LOTS of time. We’re doing our best, given the responsibilities we each have on our plates. And yes, we use nutritional software, but it’s still a labor-intensive process. Sorry we’re disappointing you- PJH

By: Juli

Juli — Mon, 24 Nov 2008 13:50:50 +0000

Finally got a chance to try this recipe over the weekend.
My home-from-college daughter loved them, but then she loves anything home made.
These seemed a little too oily for me.
Everything I did was identical to the recipe & the blog pictures, until I took them out of the oven. Mine look much greasier than your pictures.
Not sure what I did wrong… It’s possible you didn’t do anything wrong. There can be quite a variation in the fat content of butter. You might want to cut back by 1 to 2 tablespoons of the vegetable shortening next time. Mary @ King Arthur Flour

By: Jesurgislac

Jesurgislac — Mon, 17 Nov 2008 11:38:52 +0000

Hi PJ - I think Anna (and a couple of other people who commented on my blog) were right: I was discourteous in how I expressed my views, and I’d like to apologize for that.

I’m sorry.

The cookies still look tasty! Thanks for sharing the recipe.

No problem; I’m happy you took the time to make the initial connection; we’re each entitled to our own opinions, for sure, there’s no right or wrong. And thanks for coming back, too. The cookies ARE good - PJH

By: Judy

Judy — Fri, 07 Nov 2008 23:53:56 +0000

I am a big fan of whole grains, but can’t find the White Whole Wheat flour locally. Can I use Traditional Whole Wheat flour instead?

Sure - you can use King Arthur traditional whole wheat flour. The cookies may be a bit stronger tasting, as the flour itself has a stronger, “wheatier” taste, but the texture should be just the same. Enjoy - PJH

By: Kay

Kay — Fri, 07 Nov 2008 13:26:47 +0000

Made these cookies yesterday and they are very nice, though a bit on the sweet end for me. Is there any chance to reduce the amount of sugar?

Second question, I weight ingredients strictly to recipe with the only change that I used Gold Medal Whole Wheat flour instead of KAF (sadly not available here). I used cranberries, chocolate chips and almonds in equal amounts for the ‘filling’. The result was that the cookies look more like clusters, i.e. they didn’t melt down to the desired shape. I live in a subtropical climate if that makes any difference. Yes you could cut back on the sugar slightly. I would cut back the white sugar. Try adding just 2 tablespoons of white sugar. I think I would also flatten the cookies out on the pan before you baked them. Keep asking your store manager for the whole wheat flour. it is becoming more widely available due to popular demand. Mary @ King Arthur Flour.

By: ANNA LOPEZ

ANNA LOPEZ — Thu, 06 Nov 2008 21:23:32 +0000

I really enjoy your blog, but was upset by jesurgislac’s comments. I like to read this blog because it is more civil than many others, and the focus is BAKING not social commentary. However, I did want to weigh in on the issue. I decided that with this school year I would bake cookies or snacks for my kids sack lunches, rather than buy - more healthy, cheaper, etc. I should mention that I work full time and am the mother of two, but really enjoy cooking and baking. Well, I made your NYT modified chocolate chip cookies a couple of weeks ago, and when I went to grab a couple of cookies for Wednesday’s lunches, they were all gone! It turns out my 17 year old daughter had taken them to school to share. Now, I could have blown a fuse or marched her into the kitchen to make more, but I chose to ask her why she had done this. It turns out she has been having problems this year with peers, as many teens do, and wanted to take some of the cookies to class to share. It turns out it was a great success, with many kids talking about how their parents did not cook ANYTHING, even dinner, for them. If I had gone off the deep end, we would not have had this important discussion. So I want to thank you, your blog, your readers, and maybe we all need to remember that baking is about sharing. Thanks.

Wonderful story, Anna. Thanks so much - baking IS about sharing. It’s why so many of us love it. I hope your daughter now learns to bake cookies so she can continue to sweeten her social life! I actually started out baking boxed brownies in my dorm kitchen because the smell would bring my housemates (including BOYS of course) into the kitchen… PJH

By: Avinash Chandra

Avinash Chandra — Thu, 06 Nov 2008 18:35:01 +0000

PJ:
I am expert cookie maker, just ask my nephew and nieces. However this cookie is the best I have eaten. This is a serious complement.
You already know that but I will say it any way, you have found your calling.

Thanks, Avinash - I think it was actually my calling that found ME, 35 years ago in a college dorm kitchen… PJH

By: Lorrie Riley

Lorrie Riley — Thu, 06 Nov 2008 04:54:08 +0000

I just baked these cookies this evening, and they are wonderful. It is my first experience with White Whole Wheat Flour. I used chunk chocolate (semi sweet), walnuts and cranberries. We have a friend is battling cancer and I think she senses when I’m thinking about baking with cranberries, because I heard from her today, so tomorrow I’ll make a delivery. I love to do the frozen cookie, maybe next time, they sure do make a house smell good when you’re expecting someone. With double ovens and 4 cookie sheets this was a really fast project.