HELP! 😩 I can’t stop eating these!

Golden, buttery, fragrant, melt-in-your mouth noisettes of…hmm..BUTTERY GOLD? They’re not uniform (piping’s hard, y’all!), but each one is equally addictive. I had to make 2 extra batches to make up for the ones I could not resist popping into my mouth! Also my first time using more than 1 kind of butter (both canned but each from a different continent) in a recipe.

I may have died and gone to heaven with these glorious chunkies from Samantha Seneviratne & bon appétit. They are by far the best chocolate chip/chunk cookies I have ever had and what a great excuse to celebrate National Chocolate Day. 😋😋😋

BRIEF: “When it comes to cookies, there are few combinations as iconic as white chocolate and macadamia nuts. And now, you can enjoy this classic as a THICC Cookie! Packed with rich white chocolate and crunchy macadamias, making it the perfect treat for any time of the day.” SOOT’S TAKE: Freebie and also the best white choc mac cookie I have ever had.

The only thing I ever got from the local bäckerei in Wengen, but it was good.

Happy Chocolate Chip Cookie Day! We’re going small and crispy this year with a substantial chocolate : cookie dough ratio!

For March’s bucket list bake, an indulgent chocolate chunk cookie bar enhanced by the magical qualities of nutty, toasty, brown butter, toffee chips, Panama 80% extra dark chocolate and rendered slightly less guilt-inducing by rolled oats. And no, they most definitely are NOT brownies. I blame the muscovado sugar for that.

Who is Lola? I wonder the same thing. This cookie is named after an “entrant” for a cookie-naming contest at Flour Bakery & Cafe in Boston (from which the recipe was derived), although no one really knows who Lola is. They never found out. The winner claimed the prize of 2 dozen cookies and slipped off without sharing the story. They’re meant to be CHUNKY LOLA COOKIES but since I couldn't find non-industrial sized bittersweet chocolate bars in the hood, I had to contend with chips. So CHIPPY LOLA it is!

Crispy edges to complement chewy centers rich with bittersweet chocolate, coconut, pecans and rolled oats.

OMG, these taste like the real thing fresh off the shoppe oven, but maybe even better? At any rate, definitely better than grocery store-bought Mrs. Fields!

Happy National Cookie Day and today we have s’mores packaged as blossom cookies!

Happy National Shortbread Day! Slaying it with Rosemary & Lemon Shortbread dinosaurs! The rosemary and lemon complement each other unbelievably well, even if the the herb isn’t all that visually prominent in the cookie, and even if each T-Rex looks like they’ve got a leg cast on and appears to be foaming from the mouth (with caster sugar). 🦖

My first B&W cookie ever courtesy of @gooddayphoto (although it should really be Brown & White Cookie). It has a tender, cake-like consistency and I can taste almond which complements both the chocolate and vanilla icing. A most pleasant snack and surprise for how well it kept under its wax paper wrap.

BRIEF: “Premium chocolate chunks that create layering from crispy to soft. There's more chocolate than dough.” SOOT’S TAKE: Solid CCC. Good chocolate : cookie dough ratio.

Happy Chocolate Chip Cookie Day! This one and the rest of its peers aren’t as craggy as they look in the book, but by no means are they a cookie failure. Quite the opposite actually, and I’d like to think this cookie, with its far apart chocolate chip eyes is smiling at me bucktoothed, walnut warts and all. The smokiness comes from ground lapsang souchong.

If Anzac biscuits (back in the day) were as scrumptious as these, I hope they offered delectable relief to the austere existence of those who served and died.

BRIEF: “The OG, The Chief, The Prime, The Supreme Leader, The Samuel L Jackson of cookies. They don't call it the OG for nothing. This cookie is the original, the one that started it all. There are imitators out there, but there is only one Choc-Chip THICC Cookie. So next time you're in the mood for a delicious treat, make sure to reach for the OG. You won't be disappointed.” SOOT’S TAKE: Freebie levain-style cookie with a decent cookie dough : chocolate ratio. I prefer the ones I bake but that could be because I get to enjoy mine fresh out of the oven.

Nutella rosettes atop buttery, hazelnutty, melt-in-your-mouth cookie bases to kick off the first day of Lunar New Year (LNY). They seem to have become a new staple in the LNY cookie repertoire in Singapore. Admittedly, piping is not one of my strong suits as it took several false starts: experimenting with 2 different brands of chocolate hazelnut spread, filling and emptying 3 disposable piping bags to finally arrive at these!

Happy National Cookie Day! This cookie is a celebration unto itself! It’s got the crunch, the chew, the gooeyness, the salt, the sugar (rush!) and the buttery, caramel notes I so love in chocolate chip cookies. Pretty epic!

I love how incredibly crunchy these coconut-flecked cookies are. You can also taste the coconut and the lemonade without either overpowering the other. “A refreshing summer sable” is right! 👍

These are quite addictive for their incredible roasted peanut flavor and their crumbly, melt-in-your mouthfeels. I’ll take them over peanut butter cookies any day.

Molten Nutella oozing from brown butter muscovado cookie dough to go with coffee today is as decadent as it’ll get for today (and maybe the rest of the year).

Like colors on a color wheel, the lemony frosting complements yet offers a nice contrast in texture and flavor to the spiced cookies.

These are so satisfying when those late afternoon hunger pangs hit you. Also, the first (and quite possibly the last) time I had these was sometime in mid 2016 on a flight.

Been craving chocolate chip cookies (CCC) for too long and I’ll say the delayed gratification was worth it! The toffee chips and the salt really elevated this cookie on a day to celebrate CCC’s. #NationalChocolateChipCookieDay

“Eat me” is right. These are rather addictive.

Pistachio and cherry amaretti cookie

While we’re still on the subject of muffin 🍌🍌🍌, these are also very good.

I don’t think I’ve actually had the ones by Main On Foods but Todd Wilbur’s attempt to replicate the original recipe (c. 1951) is impressive.

According to the AWW anyway. I don’t know that they are since it’s my first time baking them and I don’t eat them very often. But I can attest to them being highly addictive and far superior to the few commercially produced ones I’ve had. They’re wonderfully caramel-ly and this is nicely complemented by the addition of nutty oats and coconut.