We can thank the Dutch for more than windmills and tulips. The English word “cookie” is derived from the Dutch word “koekie” meaning little cake.
There have been cookie-like hard wafers in existence for as long as baking has been documented. This is because they traveled well, however, they were usually not sweet enough to be considered cookies by modern day standards.
The origin of the cookie appears to begin in Persia in the 7th century, soon after the use of sugar became common in the region. They were then spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from the royal cuisine to the street vendors.
Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies.
In most English-speaking countries outside of North America, the most common word for cookie is “biscuit.” In some regions, both terms, cookies and biscuits are used.
Cookies are classified into different categories, with the most common ones being:
Bar cookies – Drop cookies – Filled cookies
Molded cookies – No bake cookies
Pressed cookies – Refrigerator cookies
Rolled cookies – Sandwich cookies
- Chocolate Chip Cookies
- Chocolate Cookies
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Cookies
- Sugar Cookies
- Ginger Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Blossoms
- No-Bake Cookies
- White Chocolate Macadamia Nut Cookies
Cooking Tip-Keep dough chilled between batches.
The Dollar Tree is a great place to find inexpensive serving trays.
- 2-1/3 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 sticks butter softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1-1/2 cups white chocolate chips
- 1 cup toasted coconut
- 3/4 cup chopped macadamia nuts
- In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
- Cream the butter and sugars together with a mixer (stand or hand-held). Add the eggs, and vanilla and mix well until just combined.
- Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
- Stir in the white chocolate chips, toasted coconut and macadamia nuts.
- Cover the bowl with plastic wrap and chill dough for about 45 minutes.
- Preheat oven to 375 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
- Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.