Cookie Madness

First off, here’s a photo of the fattest chocolate chip cookie I’ve ever made. It’s not a clone of anything, but rather a cookie like no other! The problem is, I haven’t perfected the recipe. Plus, aside from being really high and impressive, I can’t say the cookies actually taste good. But here’ what’s I’ve been working on.

Also, thanks for all the dishwasher tips! I’m going with Whirlpool. I’ve heard some good things about the brand and an appliance shop here in Austin (McNair’s) had an offer I couldn’t refuse.

About the pie. The apple pie recipe from Eagle Mills Ultra-Grain flour was excellent. The filling was fine, the dough was easy to work with and the crust had an amazing texture and taste – definitely the best I’ve ever made. The whole grain part was just a bonus. And P.S. I did NOT use margarine.

And finally, today’s cookie will be a little late, as I haven’t decided what to make for tonight’s gathering. My neighbors have organized a get-together for Neighbors’ Night Out which is where you and all your friends turn on porch lights, socialize in driveways and generally, keep busy so that the robbers can sneak in the back window and take all your stuff. Okay, just kidding. But if I were a robber, that’s what I’d do. I’d conduct all my burglaries on Neighbors’ Night out just to impress the other robbers.

Speaking of which, I’ve put the photo thief in perspective and am not too worried about it. Still, if you are going to steal a photo, at least match it with the correct recipe.

Now, what should I make for Neighbors’ Night Out?

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Sorry to start the morning off negatively, but I need to vent. Loyal readers, this does not apply to you. It probably doesn’t apply to anyone reading Cookie Madness at the moment, but I need to vent.

Photo stealers users. If you want to use Cookie Madness photos, feel free. But please, please, please, don’t put your name by the photo and say it’s yours. I’d appreciate a link, but you don’t even have to do that. Just put “Photo Credit: Cookie Madness”.

That means YOU, person who posted it on allrecipes.com.

And you know what? If you are going to post someone else’s photo, at least match it with the correct cake. That is a photo of Food &Wine’s (most excellent) Applesauce Chocolate Chip Bundt Cake. It does not match the cake you posted it next to. So along with stealing my photo, you are misrepresenting the cake.

Phew, I feel better now.  Hopefully allrecipes.com will remove the photo and I can delete my rant.

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This pie better be worth all the dishes I’ve had to do today. It smells good!

Recipe is here.

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Today’s cookie is going to be late. I’m too busy researching dishwashers. Any recommendations? Mine broke after only 2 1/2 years (pump). Need a good quality dishwasher that is quiet. Grrrrrr.

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I’ve decided not to immerse myself in cloning Carol’s cookies because really, there are too many good tried and true recipes out there to be made. Plus, ingredients are so expensive these days that I can’t afford to experiment much.

Today’s recipe came from Cathy, who knew I was dealing with an overabundance of zucchini this week. The original version is from Sunset Magazine, but I made a few minor changes including 1) cutting the recipe in half 2) using white whole wheat flour 3) changing raisins to cranberries and chocolate chips to white chips and 4) swapping out some of the baking powder for baking soda. Baking soda helps cookies brown better, so my version is little browner than the original and slightly flatter. If you like the idea of a fatter and paler cookie and baking powder doesn’t bother you, you might want to stick with the original recipe from Sunset. Otherwise, try the one below.

I’m very happy with these, as they are delicious. However, if anyone is in the mood to experiment, it would be great to see a version of these made with oil instead of butter. I think it can be done.

Zucchini, Cranberry, Walnut & White Chip Cookies

4 oz unsalted butter, room temperature
3/4 cups granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup grated zucchini
1 1/4 cups plus 2 tablespoons white whole wheat flour (6 1/4 oz)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt plus an extra pinch**
1/2 cup walnuts, chopped
1/4 cup dried cranberries
1/4 cup sweetened flaked coconut
1/2 cup white chips (optional)

Preheat oven to 350 degrees F.
Cream butter and sugar until light; Beat in egg and vanilla. Stir in zucchini.
Stir flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add to zucchini mixture and stir until almost mixed in. Stir in nuts, cranberries, and coconut. Drop by rounded tablespoonfuls onto parchment lined cookie sheets. Bake until lightly browned, 15 to 18 minutes, and transfer to a rack to cool. Repeat with remaining dough.
**If you use salted butter or margarine, use only 1/2 teaspoon of salt. If you use unsalted butter, use ½ teaspoon salt plus a generous pinch (1/8 teaspoon).

Makes about 2 ½ dozen

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