Oh my- thanking you for sharing this story. My sister and I baked together for since we were 7 or 8. My sis was an avid cookie maker. ‘Circles of love’ she would call them. Sadly she passed just 3 years ago from brain cancer. I bake cookies in her memory every week and spread the love around. We all need it. Again, thank you for opening your heart to all of us. Maria
I still think these were a little grainy. I also think I added the chocolate too soon. It became almost a chocolate dough. Perhaps I didn’t have the sugar dissolved enough. I’ll certainly try again. I an loving your newsletter and do plan to subscribe
Definitely wait a few moments to add the chocolate, and fold just one or two times then chill to prevent the chocolate from melting too much. The baked cookie should not be grainy at all.
I would have to say that bravery is just one very becoming element of your boundless generosity. I know this wasn’t easy to share as I know it wasn’t easy to stop attending classes that tragic Fall back in 1978. (We were in the same film class.) Fortunately, you continued to believe in the magical connection baking has to the heart and we, your subscribers, fans, and followers, benefit from that. Thank you!
My father spent the past year isolated in his apartment in a senior living facility. The first thing I thought to do was to bake his favorite cookie - oatmeal raisin - wrap them up, airtight, and send them to him... with a few masks included. I know the cookie magic was well appreciated and have since sent home baked cookies a few more times. It’s such a simple thing that communicates care and love, probably better than anything else. For what it’s worth, I believe the message was received with warmth, in a warm cookie, on that awkward weekend in 1978.
Thanks Susan. I’m sorry to say I don’t remember your name, but thank you so much for writing and sharing your story too. I hope you and your family are staying safe, and thank you for being here.
Thank you so much. We have weathered this all very well. I’m grateful. I wish the same for you.
No apology necessary if you don’t remember. That was years ago and feels like a whole different life. My maiden name was Rosenberger. I was an illustration major. We had a few mutual friends.
Thank you for all of your outstanding work! You’ve raised my skills!
Loved reading this story—appreciate you having the willingness to share it. And my first introduction to you was through your cookie special for the NYT holiday issue, so I'm always up for another cookie recipe from you. :)
My heart goes out to you, but I didn’t come here to gawk. There’s been more than enough of that. I’m from Huntingdon Valley too but the Abington section; my friends were from Albidale. Still, I came for the recipes, and to be wowed by your talent. Thank you for sharing them. After a recipe or two I’ll order your book because making them for my family and buying it is the highest compliment I can give.
this was such a generous and intimate story to share. not what i expected in my inbox on a friday morning but i feel so grateful! and a cookie recipe for my weekend that my friends will devour while shooting dice tomorrow <3 cookies are my love language, too. thank you!
I'm not going to lie, I came here from googling your sisters name. Currently rereading your mother's book and imagine my surprise stumbling upon this, when I am just about to start the chapter where the above mentioned visit takes place.
I 100% understand that you have separated yourself from that past and that you probably don't want comments about your sister on here so I'll just keep it short: I'm sorry that life turned out that way for her, and for the many ways it affected you.
I do want to say that this recipe looks delicious! Too bad I am allergic to pecans, do you think almonds would work?
Being from Sweden myself, even if we have adopted a lot of American cuisine, your cookies are one thing we never get quite as good. Are these soft and chewy?
Just wanted to tell you I made a batch with chopped almonds (big pieces) and it was soooo tasty! I used toasted salted almonds right away so I skipped the rest of the salt and it was perfect
Had to throw them out. My family was so looking forward to them. Can this be prevented in the future? Better proof reading? Not enthused about trying more recipes on this site, unfortunately.
Oh my- thanking you for sharing this story. My sister and I baked together for since we were 7 or 8. My sis was an avid cookie maker. ‘Circles of love’ she would call them. Sadly she passed just 3 years ago from brain cancer. I bake cookies in her memory every week and spread the love around. We all need it. Again, thank you for opening your heart to all of us. Maria
I still think these were a little grainy. I also think I added the chocolate too soon. It became almost a chocolate dough. Perhaps I didn’t have the sugar dissolved enough. I’ll certainly try again. I an loving your newsletter and do plan to subscribe
Definitely wait a few moments to add the chocolate, and fold just one or two times then chill to prevent the chocolate from melting too much. The baked cookie should not be grainy at all.
Thank you. I used the corrected amounts. So as I said, Maybe they needed to be melted in butter more!
I would have to say that bravery is just one very becoming element of your boundless generosity. I know this wasn’t easy to share as I know it wasn’t easy to stop attending classes that tragic Fall back in 1978. (We were in the same film class.) Fortunately, you continued to believe in the magical connection baking has to the heart and we, your subscribers, fans, and followers, benefit from that. Thank you!
My father spent the past year isolated in his apartment in a senior living facility. The first thing I thought to do was to bake his favorite cookie - oatmeal raisin - wrap them up, airtight, and send them to him... with a few masks included. I know the cookie magic was well appreciated and have since sent home baked cookies a few more times. It’s such a simple thing that communicates care and love, probably better than anything else. For what it’s worth, I believe the message was received with warmth, in a warm cookie, on that awkward weekend in 1978.
XO
Thanks Susan. I’m sorry to say I don’t remember your name, but thank you so much for writing and sharing your story too. I hope you and your family are staying safe, and thank you for being here.
Hi Susan,
Thank you so much. We have weathered this all very well. I’m grateful. I wish the same for you.
No apology necessary if you don’t remember. That was years ago and feels like a whole different life. My maiden name was Rosenberger. I was an illustration major. We had a few mutual friends.
Thank you for all of your outstanding work! You’ve raised my skills!
XO
Loved reading this story—appreciate you having the willingness to share it. And my first introduction to you was through your cookie special for the NYT holiday issue, so I'm always up for another cookie recipe from you. :)
My heart goes out to you, but I didn’t come here to gawk. There’s been more than enough of that. I’m from Huntingdon Valley too but the Abington section; my friends were from Albidale. Still, I came for the recipes, and to be wowed by your talent. Thank you for sharing them. After a recipe or two I’ll order your book because making them for my family and buying it is the highest compliment I can give.
this was such a generous and intimate story to share. not what i expected in my inbox on a friday morning but i feel so grateful! and a cookie recipe for my weekend that my friends will devour while shooting dice tomorrow <3 cookies are my love language, too. thank you!
I'm not going to lie, I came here from googling your sisters name. Currently rereading your mother's book and imagine my surprise stumbling upon this, when I am just about to start the chapter where the above mentioned visit takes place.
I 100% understand that you have separated yourself from that past and that you probably don't want comments about your sister on here so I'll just keep it short: I'm sorry that life turned out that way for her, and for the many ways it affected you.
I do want to say that this recipe looks delicious! Too bad I am allergic to pecans, do you think almonds would work?
Being from Sweden myself, even if we have adopted a lot of American cuisine, your cookies are one thing we never get quite as good. Are these soft and chewy?
Might have to make a batch tonight to check!
Just wanted to tell you I made a batch with chopped almonds (big pieces) and it was soooo tasty! I used toasted salted almonds right away so I skipped the rest of the salt and it was perfect
So which is the real recipe? The one with more sugar or the one with less? I just made the one with more sugar.
Sorry. Less sugar. Everything is updated now. Grams were always correct.
Thanks so much—I’m not thrilled with the double sugar. Cookies are all grainy lol
Sorry you wasted ingredients. They’ll be too sweet.
Had to throw them out. My family was so looking forward to them. Can this be prevented in the future? Better proof reading? Not enthused about trying more recipes on this site, unfortunately.
Hi Melinda-
Once again my apologies. I do hope you’ll try again because my readers are loving this recipe.
Unfortunately it’s just ‘lil ol’ me and I made a rare error.
Be well-
Susan