Dinner: The Worlds Best Cookies (2024)

Pretty Darn Good

The headnotes in the original recipe didn’t disclose how these cookies were named, but they don’t disappoint. The thing that really blew me away was their texture, and crunch profile. The cookies are snappy, crisped, and butter-toasted. They have the slightest bit of chew from the oats and coconut. Barely any. The coconut is in there somewhere, but is more of an understated wink. Visually, they’re not much to look, so now when I bake them, I give them a boost. You can add sugar sparkles or raspberry dust to give a bit of flare if you like (see photos). This makes them perfect for cookie swaps, lunchboxes, and gifts. The recipe makes a large batch, and the dough freezes beautifully.

Pro-Tip

One of the things I learned the hard way with these cookies is the following. If you want to add color, add it immediately after baking. The first time I tried, this is what the cookies looked like going into the oven. The edges were rolled in a mix of sugar and crushed freeze-dried raspberry.I should have know better, but you can see what happened to the raspberry in the process of baking. It went dark (photo below, see edges). So I tested sprinkling immediately after the cookies were removed from the oven, and that worked beautifully. Everything melded into the hot tops.Here’s the final batch (below), with a generous dusting. The tang of the raspberry is nice here, but you can keep it “original” and just add a hit of large grain sugar to each cookie after baking.