by John Pecoraro, Assistant Director
Who doesn’t want a cookie right now? Children, adults, even big, blue, furry monsters love cookies. They can be round, square, flat, fat, soft, crisp, with nuts, chocolate, coconut, or fruit. The cookie combinations are endless. Everyone has their favorite, but the most popular cookie in the United States is the chocolate chip variety. Today, 25% of all the cookies baked in the United States are chocolate chip.
The library is the place to go for cookie cookbooks. “The Great American Chocolate Chip Cookie Book,” by Carolyn Wyman offers a fun, historical perspective on this popular cookie. She traces the development of the chocolate chip cookie from its 1930 inception at the Toll House Inn in Whitman, Massachusetts, and expands it to include recipes inspired by cookbooks, chefs, and businesses. She also profiles famous cookie makers such as Otis Spunkmeyer and Famous Amos.
Nothing says love like a warm, home-made cookie. In today’s busy world, however, we sometimes have to settle for store-bought. Not to worry. Christi Farr Johnstone shows how to jazz up those store-bought cookies in “Smart Cookie: Transform Store-Bought Cookies into Amazing Treats.” By following the 50 decorating designs included, readers of all ages can turn store-bought cookies into eye-catching custom creations. In each project, Johnstone presents easy techniques so that the recipes require minimal time and equipment and no baking.
For those of us short on time there is also “Slice and Bake Cookies: Fast Recipes from your Refrigerator or Freezer,” by Elinor Klivans. The author shares 50 recipes that are quick to mix up, stash in the refrigerator or freezer, and have ready when the cookie monster in your house raises his hungry head. Included are classics such as old-fashioned oatmeal raisin cookies and Linzer hearts, and modern takes on savory cookies and crackers.
There’s a cookie recipe for every day of the year, and you can sample them all in “The Daily Cookie: 365 Tempting Treats for the Sweetest Year of your Life.” Blogger and Pillsbury Bake-Off grand prize-winner Anna Ginsberg includes recipes for cookies, brownies, and bars for celebrating major holidays and every-day events. Her categorical indexes make it easy for readers to browse recipes by type, pan size, or batch size.
Cookies can be plain or fancy. For those looking for a truly high class cookie, look no farther than “The Gourmet Cookie Book,” by the publishers of “Gourmet” magazine. This book includes the Gourmet Magazine’s best cookie recipe for every year from 1941 through 2009. The recipes reflect changes in American tastes, such as the prevalence of coconut in the 1960s, and espresso in the 1990s.
Whether you called their biscuits or biscottis, cookies are a world-wide phenomenon. Try out some of the many recipes included in “Cookies: 1,001 Mouthwatering Recipes from Around the World,” by the publishers of “Reader’s Digest.” All kinds of cookies are represented: drop cookies, rolled cookies, brownies, icebox cookies, tea cakes, macaroons and more. Following the recipes in this book, an ambitious baker could bake a different cookie every weekend for 19 years without repeating a recipe.
Sometimes it’s a challenge getting the cookies in the oven before the cookie dough is eaten, raw eggs and all. Lindsay Landis offers an egg-free alternative in her “The Cookie Dough Lover’s Cookbook.” Using her cookie dough, you can make dozens of delicious cookie dough creations from cakes, pies, candies, and even cookies.
May 15 is National Chocolate Chip Day. Ruth Graves Wakefield’s creation of the original chocolate chip cookie was a happy accident. Ruth intended to bake chocolate cookies for her guests, but she ran out of baker’s chocolate. When she substituted chopped up semi-sweet chocolate, she discovered that the pieces did not melt into the dough as she expected. Her cookies were an instant hit, and they still are today.