Oatmeal CookieBlog

Reader Query: Recipes from the List

CJ, a reader, comments on my S’mores cookies: “These s’mores are amazing, we barely even notice they are actually oatmeal cookies because we're so busy wolfing them down. I hope that you will post some more of your pre-existing cookie recipes from the list. Thank you for sharing this with us!”

Thanks for the comment, CJ! I will most certainly post my earlier recipes, and I’ll also post an updated list that includes all of the newer recipes. It’s time to take a count again!

It really is my pleasure to share these cookies with you all. You have no idea how happy it makes me to see that I’ve got new comments…so keep them coming!

Reader Query: Bakin’

Alysha, a reader and honest-to-goodness cookie taster, writes: “How old were you when you started baking?”

The answer:  Right after college, when I got my first apartment with my own kitchen.  I’d bake my own bread and cookies to save money on lunches.  I must have eaten brown-bagged pb&j sandwiches every day for four years.  Poor Jon; I’m amazed he allows peanut butter in the house.

Reader Query: Caramel Sauce and Coconut Cream

Lorraine, a reader from Teaneck, New Jersey, who’s curious about my Girl Scout fake-out cookie, writes: “Where do you get the caramel sauce and the coconut cream?”

The answer: I used Bonne Maman Caramel Spread.  I found it in the sandwich spread/peanut butter section, but my grocery store is schizophrenic when it comes to organizing its aisles.  (Hello…microwave popcorn next to the arugula?  But I digress.)

If you can’t find this particular brand of caramel sauce in your grocery store, try Smucker’s caramel topping, which should be near the ice cream section (across from the foreign cheese aisle in my grocery store…but that’s another story).

Whichever sauce you end up finding, be sure to use it at room temperature because chilled caramel sauce doesn’t pour well.  (And it’s harder to steal a nip or two from the lid.)

For the coconut cream, I used Coco Goya Coconut Cream.  It comes in a can, and you’ll find it in the Latin section of the ethnic-foods aisle.  The recipe calls for 1/4 cup of coconut cream.  If you don’t want to bother with storing and finding uses for the remainder, you can swap the coconut cream with 1/4 cup of milk and an extra teaspoon of coconut extract.  (See “Extract: Even Better Than the Real Thing?”)

Happy Baking!