Serious Eats - seriouseats.com

Well, I have bragged on this cookie here before (not that it is my recipe!) but ANZAC biscuits are simply to die for. Chewy, sweet, golden heaven. :)
I even like them with the bottoms dipped in chocolate!

You can add all sorts of stuff to a CCC. Peanut butter, oats, nuts, candies, different flavors, marshmallows, fancier chocolates, dried fruits etc.

My fave basic cookie combos are:
dried cranberry-almond-oatmeal-cinnamon
dried apricot-walnut-white chocolate
dried cherry-dark chocolate-coconut
dried pineapple-ginger-macadamia nut

Mix up the types of chocolate, ice the tops, just press the chocolate chinks into the tops rather than mix-in, process the chocolate to small bits before adding in, add almond rather than vanilla....etc!

i love this carob cherry and toffee cookie... you could make it with chocolate chips if you want to too... They're absolutely wonerful with a glass of cold milk...

Madelyn
KarmaFreeCooking

Peanut Butter Oatmeal Chocolate Chip Cookies!

I can't take the credit for this cookie, so I'll just post the link I found it from:

http://www.stanford.edu/~jsdaniel/pb_oatmeal_cc_cookies.html

They are wonderful, in my opinion--I usually cut the sugar by around 2/3 cup, but you can test out whatever you want. I also flatten the cookies out a bit before I bake them--and DON'T overbake them, or they will be tough. Go less than more oats and flour. They are quite quite dense, but guaranteed peanut buttery and delicious, and a good change from the classic CCC or even Peanut Butter or Oatmeal cookies.

I really like the recipe because it doesn't use any butter. Sure, there's a lot of sugar and chocolate chips, but overall I think it's actually a decent sweet treat (this coming from an aspiring dietitian...)

Hi - we recently made cashew butter cookies. We used our favorite peanut butter cookie recipe from Baking Illustrated and subbed in cashew butter (we skipped the freshly ground nuts because we didn't have any). Before baking them, we also added a sprinkling of sugar and coarse sea salt on top. They baked up just like PB cookies but the cashew flavor was a nice little surprise. They were gobbled up quickly by our friends, a few of whom even asked for the recipe. Oh, and we got the cashew butter from Trader Joe's. Have fun!

@Perky(whispering with hand by mouth...)>> I thought that was Chiff's online stalker. Hope they confirm.

I don't have a direct link to a recipe for it, but they are called Italian Chocolate Florentines, and I love making them when I want to make something slightly fancier than a typically cookie. They are basically just two wafer-style cookies, and you take one, drizzle chocolate on it and cover it with another. They are really pretty, and although they look difficult, they are very eay to make, as well. And the best part is that you get to lick all fo the remaining chocolate....it's almost better than licking the ccc bowl!

I don't have a link handy but check out the food section of yesterday's (Wed. July 16) San Jose Mercury News....the chocolate chip cookie recipe sounds fabulous.

jam thumbprint cookies from Ina Garten. They're a hit every Christmas when we give them away as gifts. http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html

woah! thanks for all the replies everybody! maybe i'll post the results to photograzing, depending on how they turn out. though in this heat the thought of going near an oven fills me with dread. anyone else in nyc feel like jumping into a tub of ice?

We live in Tucson, and I have been contemplating a jump into a tub of ice for weeks now. But then, 15 seconds later, the ice would melt and we'd be in a tub of warm water. And then the mosquitos would come and bite us. Sigh.

I presume you've read about the NYT version of the chocolate chip cookie http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&scp=1&sq=chocolate%20chip%20cookie&st=cse&oref=slogin: , and thereby, Orangette's adaptation sounds good too: http://orangette.blogspot.com/2008/07/bold-statement.html.

Hillary
Chew on That

Every now and again, for a change, I like mint chocolate chips, but haven't found a real high-quality, readily available chip or candy bar. Any suggestions?

@Julie - Hey, thanks! I've used the Nestle's and they weren't bad, but they weren't great either. I never would have thought to try extract or oil - such a great idea. I'd dearly love the recipe, if it's not too much trouble.

When I was a child, my mother made a cookie w/cc dough and folded it over a thin chocolate mint wafer that was drop dead delicious. When they were discontinued, she was not able to find a substitute. I love the flavors and bringing back memories of Mom is always a good thing. :-D

@iz - wearing the beanie with attached attenae/antennas (and a fan to keep me cool, way cool.....haha) and I'm all tuned up.

@PerkyMac - Sometimes I feel like a large part of my culinary energy is devoted to recreating remembered flavors, especially ones I associate with my mom. I love the idea of folding cookie dough over a chocolate mint wafer -- one could try it with After Eights or Andes or something -- like a Girl Scout Thin Mint cookie only much better. I hope these either evoke good memories, or create new ones --

Chocolate Chip-Mint Cookies
adapted from Mollie Katzen, "Still Life With Menu"

Ingredients:

1 cup brown sugar
1 cup white sugar
1 ½ cups (3 sticks) unsalted butter
2 eggs
2 tsp vanilla extract
2 tsp peppermint extract
2 tsp baking soda
½ tsp salt (sometimes I go with more, but I like a salt kick)
1/2 cup of unsweetened cocoa
3 cups a.p. flour
12 oz bittersweet chocolate chips (I like Ghiradelli 60% here) or chopped dark chocolate as you prefer

Directions:

Preheat oven to 350F. Line baking sheets with parchment. Sift dry ingredients together, and set aside. Cream butter with the sugars in mixer at high speed. Beat in eggs one at a time. Stir in vanilla and peppermint extracts. Mix in dry ingredients and chocolate chips or chunks until everything is lightly but well-combined.

Drop by well-rounded spoonfuls (depending on the size you like your cookies onto prepared baking sheets. Bake 12 to 15 minutes, until set and browned (hard to tell, because the dough is so dark). Rotate and reverse sheets from upper rack to lower midway through baking for even browning. Remove from sheets after a minute or so, and cool on a rack (or eat while warm…)