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When the markets offer a free box of free berries with the purchase of one at full price, it’s a great deal, and the berries are typically a day away from being too ripe. Refreshingly simple.


  • 1/2 Cup unsalted butter, softened
  • 3/4 Cups sugar
  • 1 large egg
  • 2 Teaspoons vanilla extract
  • 1 1/2 Cup all-purpose flour
  • 1/2 Teaspoon ground cinnamon
  • 1 Teaspoon cream of tartar
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Cup fresh berries, such as raspberries, blackberries, or blueberries
  • 1/2 Cup almonds, roughly chopped (optional)


Calories Per Serving94

Folate equivalent (total)25µg6%

BA's Best Chocolate Chip Cookies

What makes this chocolate chip cookie recipe BA’s Best? The addition of browned butter really puts these cookies over the top. It makes them crispy-edged, chewy-centered, yet still rooted in classic cookie flavor. Oh, and no mixer required, so there’s no excuse not to make them.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

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All Time Favorite Cookie Collection

Best cookie recipe collection that contains over 100 cookie recipes and a large variety of family favorites. You will also find many traditional Christmas cookie recipes and many new and exciting ones for any and all occasions.

We have compiled, our favorites, which are all the best cookie recipes including, chocolate chip cookies, sugar cookies, oatmeal cookies, ginger cookie, brownies recipes, and many more.

Make a batch of homemade cookies just like your grandma used to with our easy cookie recipes made from scratch. I hope you will browse through these wonderful recipes and give a few of the them a try this year.

How To Make Perfect Cookies – Secrets To Making Perfect Cookies
Everything you ever wanted to know about cookies (such as history, types of cookies, how to mail, etc.)

How To Have A Successful Holiday Cookie Exchange or Cookie Swap
The cookie exchange or cookie swap tradition has been around for many years. The Christmas holiday season is a favorite time to have these parties. They are a lot of fun, and as a bonus you will have lots of different cookies on hand for the holidays. Just think – bake one batch of your favorite cookie and you will go home with many different kinds. Invite your friends, family, neighbors, church members, or community group.

History of Cookies
In America, a cookie is described as a thin, sweet, usually small cake. By definition, a cookie can be any of a variety of hand-held, flour-based sweet cakes, either crisp or soft. Each country has its own word for “cookie.

Auria's Malaysian Kitchen

A chilli paste that is found throughout Southeast Asia. Ours feature two distinct regional flavors – fermented shrimp paste and Makrut lime leaves. Proudly made in Brooklyn.

A sweet, creamy and decadent coconut jam. Infused with the beguiling fragrance of Pandan leaves, it's most commonly spread on toast for a popular "kopitiam" (coffee shop) breakfast. We also make a dairy-free Salted Caramel version.

As featured in

Auria's Story

Auria was born and raised in a tiny town called Seremban in Malaysia. She came to the US in the early 90s to continue her studies at Berklee College of Music.

While living in the college dorms, she would cook Malaysian meals for her friends who had grown tired of the same old, same old cafeteria fare. She quickly learned to tone down the heat in her cooking when her friends' faces turned bright red and large pitchers of water were needed to put out the fire!

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“This is some of the most delicious product I’ve ever tasted. I keep jars of it at home. My wife and I are obsessed!”

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The 2016 first lady cookie contest is just as weird as the rest of the election

Melania Trump's Star Cookies. (Deb Lindsey /For The Washington Post)

H illary Clinton has said that if she is elected president, she won’t have Bill pick out the china. Another thing the former president won’t be doing? Facing off against Melania Trump in the Family Circle First Lady Cookie Contest.

That’s not to say the Clintons aren’t participating in the 24-year-old contest, which opened its public ballot today on the magazine’s Facebook page. But the recipe they submitted isn’t Bill’s — it’s Hillary’s original recipe from 1992, now called the Clinton Family’s Chocolate Chip Cookies. The contest no longer focuses on first ladies, either — it’s been renamed the Presidential Cookie Poll.

“I don’t think we were thinking that much about gender,” said Family Circle’s food director, Regina Ragone. “It just evolved.”

It’s no surprise that the Clinton camp chose to rename and re-submit the recipe, which is permitted in the contest rules. It’s already a winner, beating out Barbara Bush’s chocolate chip cookies in 1992 and Elizabeth Dole’s pecan cookies in 1996. It will go up against Melania Trump’s sugar cookies with a touch of sour cream, cut out in the shape of stars.

The Clinton Family's Chocolate Chip Cookies. (Deb Lindsey /For The Washington Post)

Is the cookie contest a grim exercise in retrograde domesticity, or just some harmless fun? It’s hard to argue for the latter when previous contestants have included Harvard-educated lawyer Michelle Obama and former secretary of transportation (and later, senator) Elizabeth Dole — and when society still guilts high-powered women about spending time outside the home. In a year in which the role of first spouse will go to either a former president or a woman who is open about employing a personal chef, asking candidates’ spouses to prove their homemaking bona fides makes even less sense. But even now that she’s the Democratic nominee, Hillary Clinton can’t escape it.

“I think it makes her more human and softens her a little bit,” Ragone said. “I don’t think that it distracts” from her accomplishments. “A woman today can be in the kitchen and in the office, if that’s what they want to do.”

Clinton is the entire reason Family Circle has a cookie contest. During Bill’s first presidential race, when the Clintons were billed as “buy one, get one free,” Hillary was criticized for her ambition. On the campaign trail in March 1992, she made the mistake of being straightforward about it: “I suppose I could have stayed home and baked cookies and had teas, but what I decided to do was to fulfill my profession, which I entered before my husband was in public life,” she said. The quote was “a turning point in the evolution of the role of first lady,” said Carl Sferrazza Anthony, the historian for the National First Ladies’ Library.

The stay-at-home moms of America were outraged by Clinton’s remarks. But Family Circle sensed an opportunity, inviting Clinton and Barbara Bush to a bake-off that was one part publicity stunt, one part Clinton damage control.

Barbara Bush, left, greets Hillary Clinton at the White House after the election in 1992. Family Circle’s first first lady recipe contest pitted the two against one another. Clinton’s recipe won. (Marcy Nighswander/AP)

A 1992 Washington Post story about Clinton’s image during her husband’s first presidential race began with a scene of her charming then-Republican consultant Roger Ailes (oh, how the tides have turned!), handing him a bag of her chocolate chip cookies. He later snapped: “I suspect that those are still liberal cookies.” Other stories at the time quoted her as courting cookie voters: “I want people to vote for my cookies. It’s a matter of honor,” she said in the New York Times.

But the contest was never intended to be a serious evaluation of the first lady’s baking skills. Anthony said the public considered it “funny and ironic to hold this cookie contest in 1992.”

That cheekiness didn’t continue with the tradition. Now, “it’s seen as very humorless,” Anthony said. “The media writes about it as if it goes back to Martha Washington. If you know the full story of it, it’s very funny to see how it’s now perceived.”

It’s hard to say what would have been a more powerful statement for feminism: making Bill Clinton adhere to the same domestic rituals that his first-spouse predecessors have for decades, or abolishing the whole thing altogether. To be fair, Bill did submit a different cookie recipe in 2008, when the contest took place before Obama clinched the nomination , but it was defeated by Cindy McCain’s. The 1992 recipe, which includes eggs, does not adhere to Bill Clinton’s current dietary practice, either: He has been a vegan since 2010.

And Family Circle did consider calling the whole thing off.

“We had a hard time getting the recipes,” said Ragone, who blamed the chaos of this election cycle for the delay. “We started thinking, maybe it’s not as interesting anymore, maybe it’s not as current.”

Melania Trump makes no secret of the fact that she employs a private chef. (Toni L. Sandys/The Washington Post)

After hounding both campaigns, the magazine finally received the cookie submissions in late July. (Note to future candidates’ spouses: If you think ­cookie-baking is beneath you, just refuse to play the game.) Family Circle then tested and honed Trump’s recipe. Sour cream cookies have Eastern European origins, and Ragone wondered whether the recipe was from Trump’s home country of Slovenia.

“It definitely looked like a grandmother’s or a handed-down recipe, because there were hardly any directions,” said Ragone. In Ragone’s opinion, it’s an original recipe — though, that hasn’t stopped Democratic jokers from alluding to Trump’s plagiarism incident at the Republican Convention. On Democratic Underground, a post claims to reveal Trump’s “Family recipe, passed down through generations.” The picture below it is of the Toll House cookie recipe on the back of a bag of Nestle chocolate chips.

Neither the Clinton nor Trump campaigns responded to a request for comment. But Melania Trump provided a statement to Family Circle about the recipe: “Star cookies are my favorite because they’re simple yet delicious. I decorate them with colorful frosting or eat them with chocolate ice cream or whipped cream. They pair perfectly with fruits and complement your coffee and tea.”

In a way, the cookies reflect their origins. Melania’s plain cookies with a hint of Eastern European influence are a blank slate for frosting or ice cream in the way that a model is for clothes. They’re as opaque as her public persona and as simple as the “quiet, homebound life” that Melania was reported to have lived in New York as a young model, before she moved into Trump Tower.

Bill Clinton submitted his own cookie recipe in 2008, but the campaign’s official recipe this year is Hillary Clinton’s, which won in 1992 and 1996. (Melina Mara/The Washington Post)

Hilllary’s cookies — they are hers, no matter what the campaign or Family Circle says — parallel her race to the White House, too. They’re engineered to people-please without taking many risks. And, given that it’s their third time in the competition, they seem to be on message with Clinton’s aspirations: You liked these? they seem to be saying. Here’s more of the same thing I’ve been doing since nineteen-ninety-freaking-two.

If Clinton’s cookies continue their winning streak, it may be a bellwether for what happens in November. Five out of six of the past contest winners have gone on to win the White House. And even if she becomes our first female president, Clinton will be forever linked with cookie-baking, whether she likes it or not.

But, if she’s being honest, Ragone isn’t sure either contestant really bakes too many cookies these days.

“I’m sure they all have people cooking and doing so much stuff for them,” Ragone said. Especially Melania: “I just don’t get that impression” that she likes to bake. “She doesn’t say she makes them. She just said they’re her favorite.”

Chocolate Chip Cookies

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  • 2/3 cup + 1/2 cup oat flour (140g)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup coconut or brown sugar
  • 1/4 cup sugar or xylitol
  • 1/3 cup chocolate chips
  • 1 tsp pure vanilla extract
  • 2 tbsp oil
  • 3-5 tbsp milk of choice, as needed


Preheat oven to 380 F. Combine all dry ingredients, and mix well. Add wet, and form into one big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold. (For crispier cookies, bake right away). Bake 7 minutes, or until they’ve spread out and are still a little undercooked. Let cookies cool at least 10 minutes before trying to remove from the tray, as they’ll continue to cook while they cool. For soft cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.
View Nutrition Facts

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.

We love this cookie's texture. Make ɾm three days ahead!

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Salted peanut butter cookies

I have never been particularly interested in recipes — or, if we’re being completely tactlessly honest, people — defined by what they are not, which is probably why you don’t see a lot of recipes with flour/dairy/gluten/meat/sugar-free, no-bake, one-bowl, hand-whisked or the like in recipe titles here, although we have plenty of all of the above. My favorite foods in this category are accidentally what they are it’s a perk, but not the purpose. I’d rather talk about what a recipe does have, like flavor, or texture or an appeal that makes it almost painful not to make it in the minutes after you read about it.

But I am not immune to the charms of ingredient absences. Many years ago, I assembled some easy after-school snack recipes for a magazine — something I couldn’t have been less of an expert on then, pre-kids, or, frankly, now (an apple and a cookie, maybe?) — and it gave me a chance to audition a three-ingredient peanut butter cookie a friend had told me about that was curiously absent in flour, butter, baking powder or baking soda and even salt. The results were, I mean, okay. It was peanut butter and sugar, it couldn’t possibly not be delicious. But they weren’t exceptional they merely fit the bill.

So, when the Ovenly Bakery’s cookbook came out last year and a reader emailed insisting I pick it up (I did) and I saw a peanut butter cookie that was similar, I dismissed it as probably not worth it. And then, as these things happen, while walking past a coffee shop on Sunday, I abruptly decided my husband and I needed a re-up, and while in there even more abruptly decided we had to split the last peanut butter cookie at the shop before someone else got to it. It was spectacular: tall, dome-shaped with a crisp exterior and decadently tender center, absolutely intense with peanut butter in a way that invokes peanut butter cups, and topped not with the usual wan flakes of sea salt but tiny coarse boulders. When I realized that it was in fact the Ovenly cookie, it was clear that they knew a few things about this three-ingredient cookie that I did not.

First, they use slightly less sugar and peanut butter per egg, rather than the classic 1 cup, 1 cup, 1 egg ratio. They use light brown sugar instead of granulated white sugar, which I suspect leads to the softer cookie and more dynamic flavor. Finally, it’s scooped tall and chilled before baking so it keeps its height. The result is perfect, and absolutely nothing like the ones I made years ago, in all the best ways.

Meanwhile, the list of absences in the recipe are notably long. There’s no butter, no flour or leaveners the whole thing is whisked by hand in one bowl and has all of five ingredients, two of which are vanilla and salt. And yet if the recipe dictated that I had to render lard, then roast and blend my own peanuts while standing on my head and singing in tune to make them, I’d probably consider it. They’re that good.

Salted Peanut Butter Cookies
Barely adapted, just a bunch of extra notes, from the Ovenly cookbook

Yield 26 to 28 cookies with a 1 2/3 tablespoon or #40 scoop. (I halved the recipe and regret it so much.)

1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter (see note at end)
Coarse-grained sea salt, to finish

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated you shouldn’t be able to see any ribbons of peanut butter. Ovenly says you know the dough is ready when it has the consistency of Play-Doh, but I can tell you as the mom of a Play-Doh fanatic that mine was thinner, softer.

If you’d like to get those pretty striations across the top of the cookies, chill the dough by freezing it in its bowl for 15 minutes, stirring it once (so the edges don’t freeze first), before scooping it. If you’re not obsessed with these markings, you can scoop it right away. Scoop or spoon the dough into balls — Ovenly uses about a 1/4-cup scoop (probably #16) I use a 1 2/3 tablespoons or #40 scoop. Place on prepared pan. For the tallest final shape, place the tray in the freezer for 15 minutes before baking.

Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.

Do ahead: You can definitely make the dough in advance and either refrigerate it for a couple days or freeze it longer. However, if I were going to freeze it, I’d probably go ahead and scoop it first. You can bake them right from the freezer.

About chilling the dough: The Ovenly recipe says you can scoop and bake the cookies right away, but they keep their shape better if you chill them in the freezer for 15 minutes first. I tried it with and without and did find a better dome and final shape with the 15 minutes after. However, I was incredibly charmed by the striated marks from the cookie scoop on top of the cookie I bought last weekend, as well as in the photo in their book, and I realized that I couldn’t get it at home with just-mixed dough you’ll get more of a blob shape from your scoop. So, I also chilled the dough for 15 minutes before scooping it and was then satisfied with the shape. It’s not necessary unless you’re as taken with top pattern as I am.

Two questions I suspect someone will ask very soon: Can you make this with all-natural peanut butter and can you make this with almond or a nut butter? The answer to both is yes, however, the authors themselves warn that you’ll get the best final shape and texture from a smooth, thick processed peanut butter like Skippy (their recommendation updated to note, thanks to a commenter suggestion, that the 16.3-ounce jar of Skippy is estimated to contain 1 3/4 cups, saving you some measuring). I suspect an almond or cashew butter will have a similar effect as natural peanut butter.

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