The Best Cookie. Period. End of Subject.

Prove me wrong.

A light post today after all of yesterdays heavy news and it being 9-11 tomorrow.

Food is always a happy topic.

Fig Newtons and I go way back. My grandfather loved them, although not as much as he loved his Spanish peanuts. There was always a giant can of Spanish peanuts in the pantry of my grandparents house. That, and always a large carafe of ice cold water in the fridge that he’d consume several of a day. He drank water way before it was cool.

My dad loved his Fig Newtons too, but when push came to shove, he preferred Pecan Sandies. I doubt they are even made today but there was always a box of Sandies in our house growing up. Not for me though, I ever liked them and I was not the person who ordered pecan or walnut ice cream either. Nope. I was the black raspberry gal, or peppermint, or mint chocolate chip, the green kind, not the white kind.

I do like chocolate chip cookies, never the store bought kind, only homemade ones that are fat and gooey, like the ones at Cookies for the Soul. The thin crisp chocolate chip cookies are useless.

My kids always wanted peanut butter cookies sent to them in care packages, never oatmeal raisin as raisins were always picked out of any food given to them. I bet if you asked ten people, eight would say they hate raisins.

Okay, your turn. Your favorite cookie. An essay why. Your time starts now.

PS: Happy Friday one and all.

 

36 thoughts on “The Best Cookie. Period. End of Subject.

    1. Well yeah, Levain is legendary. There’s one on Third Avenue. Amazing cookies. I’ve never seen Levain for sale in a store but then again I’ve never looked for them. I’ll check out Wegman’s next time there. Mmmm.

        1. I looked up where to buy the Levain frozen cookies. Not Wegman’s but DeCicco and Sons (there’s one in Armonk and one being constructed in Bedford) and Balducci’s (where I was just in the other day in Rye Ridge Shopping Center.

          Challenge accepted. I’ll go find some.

  1. I have to make a distinction between home made cookies and commercial cookies. Homemade is easy. Chocolate chip cookies win every time. They were the first cookies I baked as a kid. Nothing better than a warm chocolate chip cookie and a glass of whole milk. Every so often I’ll make about four dozen cookies scoop the batter into balls and bake one dozen. The remaining dough balls get frozen so when the mood strikes for freshly baked chocolate chip cookies, it’s freezer to oven to plate in less than 15 minutes.
    My next favorite homemade cookie is a hermit. They have raisins and sometimes I add crystallized ginger. Definitely better the second day.
    Store cookies. Easy, too. Oreos. Dunked in milk. Growing up, the family preferred HyDrox. I never liked them, didn’t eat them. I don’t know if they’re even made any more. But, once I discovered Oreos I was hooked. I’m sure there are other chocolate sandwich cookies out there but I’m loyal. Even home made Oreos aren’t as good.

    1. My gosh, I haven’t heard the use of the word hermit with regard to a cookie in a million years. Such a regional cookie, kind of north of NY to Maine, not Wilmington so it was nothing I ever made or had as a child. There was a bakery in Vineyard Haven that had hermits so it was there I tried them for the first time.

      As for Oreos, I’m in the meh category. If I buy then I get the double stuff ones and open them and eat them a half at a time, scraping out the filling. I prefer the vanilla variety of the Oreo to the chocolate.

    2. Ha! Had hermits at a bakery in Glastonbury CT called Harpo’s. I was psyched! Hadn’t seen them in decades. My wife hated them and thought I was nuts. Then I pushed over the cliff by telling her we used to eat brown bread from a can.

      1. Where did the name of the cookie hermits come from? Anyone know?

        Brown bread from a can!!! Remember it well!! 👏🏼👏🏼👏🏼

        PS: While I was doing laundry today I had an old Dateline on. The husband called 911 to say his wife slipped and fell off a ridge in Rocky Mountain State Park where they were hiking. Guess what? Come to find out He pushed her. 😵‍💫 It’s always the husband. Always.

        1. As a Dateline junkie, I can tell you husbands have tried that. It’s really remarkable to what lengths men (and sure women scorned too) will go to get rid of a spouse. Usually for money and lust for another. It’s often a minister, even policemen.

  2. My favorite are Toll House cookies. As a young entrepreneur, I asked my mom to buy me the ingredients. I followed the recipe instructions on the golden yellow and red package, baked them, scooped them off a hot cookie tin into a box and repeatedly sold them to Say Cheese (a gourmet shop in Bedford). I made good money for my efforts. My mother kept buying the ingredients, but never made me pay her back. She was happy to have me out of her hair! By the way, Gideon likes Belvita with his coffee every morning

    1. My golly, how are you not Mrs. Fields today? Wha a great story that you were such a successful young cookie baker. Congratulations.

      I see Belvita on the shelf. Never bought them and until today never met anyone who easts them. My grandmother made anisette biscotti that she’d dunk in her coffee.My mother dunked donuts in her coffee. I’m not a dunker.

      1. It was a brilliant marketing move on the part of Belvita. About six years ago, little trial-sized packages of Belvita started showing up at my gym. The cookies are relatively low sugar and nutritious (for a cookie), so it made sense giving them away at a gym. I’d bring them home and Gideon became hooked. I think Chris said he was given Belvita on a plane trip, and he also is a fan.

        1. Here’s my problem with cookies that are relatively low in calories and/or sugar: I justify eating more of them. It’s like those damn 100 calorie packs of snacks or cookies. Eat one? Hah. I don’t buy them nor for obvious reasons, do I buy bags of Pepperidge Farm goldfish. 🐷

        2. I searched Belvita and was shocked how many flavors there were. Blueberry. Coconut. Chocolate filled. A dozen or more.

  3. Love fig newtons.
    Always liked oatmeal raisin cause it’s a health food.
    Go to now, macadamia with white chocolate chips. Lightly toast the nuts and hit’em with a little touch of salt before adding to the mix.

  4. I’m surprised nobody has mentioned Tate’s. Crispy, but a cut above most store-bought and widely available. Impeccable ingredients.

  5. Mallomars. Several of the Pepperidge Farms cookies, Tate’s. Fig Newtons are also on my list. With coffee, Stella d’Oro Roman Egg Biscuits.

  6. I like to freeze Fig Newtons (and Blueberry Newtons when I can find them). It makes them extra chewy.

    I LOVE B & M Brown bread. I especially like it warmed up with lots of butter. My friends scoff. They don’t know what they’re missing.

    1. Freeze Fig Newtons? What a brilliant idea. I’m going to do that now. As for the other variety of Newtons, I fall in the No category. Fig only.

      Very New England thing that B&M brown bread. 🙌🏼

      1. The B&M factory in Portland is closing after 150 years. Baked beans won’t be the same when they are made elsewhere.
        Saturday night supper was baked beans, brown bread and hot dogs when I was young. I think I know what I’ll serve tomorrow night.
        To stay on topic- I freeze open sleeves of Oreos. Keeps them fresh.

        1. Closing after 150 years??? Why? Your Saturday suppers sound perfect!!

          You all are so clever to freeze cookies. I’ve already put the Fig Newtons in the freezer. The only cookie I traditionally froze was the Girl Scout Thin Mints!!

        2. The B&M factory makes brown bread as well as baked beans. Beans used to be delivered by rail. When that stopped, trucks delivered the beans. Building was 100 years old. Automation reduced the # of employees. Continued operation just wasn’t viable at the Portland location. The owners say production will continue somewhere in the mid west. I wouldn’t be surprised to see both products phased out. Just like Uneeda Biscuits, another long time New England staple which no longer exists.

  7. Florentines! Caramelized brown sugar lace cookies, hint o cinnamon, dipped in melted dark chocolate! Sings Christmas to me, and i love everything Christmas! Bibi

  8. My Florala Alabama grandmother made the best brown butter snickerdoodles. Simple yet delicious. No northerner can make them.

    1. Your grandmother was from Florala???? The grandmother of one of my good friends when I lived in on MVY was from Florala. What are the odds?
      My Jewish next door neighbor made a killer snickerdoodle. She made great blondies too. But bars are a whole other topic. Lemon bars versus blondies versus crumb bars.

      1. At last you’ve opened the door to my real favorites: (plain) chocolate brownies! The hands-down best, fudgiest, chocotlatiest, heavenliest of which come from the Kneaded Bread in Port Chester. (Can you tell I’ve just finished a batch?)

  9. When my husband and I were first married we had twin (littermate) miniature schnauzers. One of them was nuts for Fig Newtons. He did back flips for them.
    When we, sadly, had to put him to sleep we fed him as many Newtons as he could stand. So he’d go happy.
    Now that I’ve buzzkilled this joyful subject I’ll also confess that … I don’t like cookies.
    Please don’t hate me. Is it OK for me to still participate here. Please.

  10. I like thin but chewy/soft chocolate chip cookies (which you basically achieve with extra butter, so no wonder I like them). The Pantry in Fairfield has the best take-and-bake version of this, kept at room temp in their bakery case. If making myself, I add walnuts and go light on the chips. Aside from that, my favorites are the crumbly, nutty, shortbread-y cookies coated in mounds of powdered sugar that go by various names when sold in stores – Mexican wedding cookies, Russian tea cookies, Kourabiedes, etc. The recipe I use just calls them brown butter wedding cookies: https://www.bonappetit.com/recipe/brown-butter-wedding-cookies. They are really easy to make, but it’s a project for a day when you’re stuck at home because there’s a lot of time to rest dough, cool cookies, etc. and your kitchen will look like a powdered sugar bomb went off when done. My only tweak to the recipe is instead of forming each cookie by hand, I form the dough into logs which, when chilled, I slice into disks. It’s a neater presentation, IMO.

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