{"id":1695,"date":"2013-07-25T15:36:51","date_gmt":"2013-07-25T21:36:51","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=1695"},"modified":"2025-03-11T08:33:51","modified_gmt":"2025-03-11T14:33:51","slug":"250-cookbooks-365-great-cookies-you-can-bake","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=1695","title":{"rendered":"250 Cookbooks: 365 Great Cookies You Can Bake"},"content":{"rendered":"

Cookbook #39:<\/strong> 365 Great Cookies You Can Bake<\/em>. Lois Hill, Weathervane Books, NY, 1990.<\/p>\n

\"365<\/a>I must have bought this cookbook on a whim, because the last thing I need is more cookie recipes! It is, though, a good selection of cookies, and it would<\/em> be fun to make a different kind of cookie every day for a year.<\/p>\n

I don’t think this cookbook is in print any more. My edition is 1990, and by searching online, I find there was also a 1997 version. Both are available “new” from Amazon resellers.<\/p>\n

“Nothing tastes quite as good as a homemade cookie fresh from the oven.” Thus begins the introduction, and I totally agree. This cookbook has recipes for “bars, brownies, drop cookies, macaroons, meringues, hand-rolled cookies, cookie cutter and pressed cookies, special one-of-a-kind cookies, and sugar-free cookies.” It really is a good selection, a one-stop book to search when I am looking for a particular type of cookie to bake. The layout and recipes are pleasing and straightforward.<\/p>\n

I decided to try “Butterscotch Oatmeal Raisin Cookies”. The oatmeal, nuts, and raisins will lend a hint of fiber and nutrition to this treat.<\/p>\n

\"Butterscotch<\/a>I chose these for the oatmeal-raisins-nuts, and it wasn’t until I was mixing them up that I realized there is no added sugar in this recipe. I had to double-check to make sure. You add a beaten egg to the dry ingredients, a very unusual cookie-practice. Also, you don’t use a mixer. Hmm, are these really going to work?<\/p>\n

I went ahead and followed the directions. My butter-butterscotch chip mixture separated into two layers, no matter how much I stirred it. After mixing it with the egg-dry ingredients and the nuts and raisins, the batter looked like this:<\/p>\n

\"cookie<\/a>It’s wet and gooey. I went ahead and used the teaspoon to form cookies:<\/p>\n

\"cookies<\/a>And baked them 10 minutes:<\/p>\n

\"baked<\/a>They were just nicely browned along the edges. I let them cool a couple minutes before removing from the pan, as suggested. And wow! These are great cookies! Warm from the oven, they are chewy and not too sweet. Perfect. Almost like a really good and fresh energy bar.<\/p>\n

Butterscotch Oatmeal Raisin Cookies<\/strong><\/a>
\n-be sure to get golden raisins because they really make these cookies pretty<\/em>
\n-made exactly 36 cookies<\/em><\/p>\n