🍪 Copycat Tate's Chocolate Chip Cookies 🍪

Your Recipe of the Day No Images? Click here Thin and Crispy Chocolate Chip Cookies  These thin and crispy Tate's-style chocolate chip cookies have a big, butterscotchy flavor and an earth-shattering crunch. A blend of raw cane sugar and light brown sugar give them a bold flavor and golden brown color, studded throughout with chocolate morsels. Their slim profile and delicate texture come from using a food processor to combine the dry ingredients with cold butter for a uniquely textured dough. Read More → The Kitchen Essential Food Processor A food processor keeps the butter cold, while creating a powdery fine mix, encouraging tenderness and spread. Our favorite budget option is 15% off today! Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Rich and Creamy Irish-Style Oatmeal With Brown Sugar

Your Recipe of the Day No Images? Click here Creamy Irish-Style Oatmeal With Brown Sugar  Slightly more indulgent than traditional Scottish oats, this bowl of porridge is cooked Irish-style—creamier and lightly sweetened with a sprinkle of brown sugar. Made from steel-cut (also known as pinhead or Irish) oats, and optionally toasted for an even deeper flavor, this oatmeal may seem simple, but it tastes like pure indulgence. Read More → The Kitchen Essential 3-Quart Saucier ​The curved corners of our favorite saucier are easy to scrape clean with a spoon, reducing the chances scorched oatmeal at the bottom of the pot. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

How to Make Soft and Puffy Snickerdoodles

Your Recipe of the Day No Images? Click here New-Fashioned Snickerdoodles If you think snickerdoodles are simply cinnamon sugar cookies, think again. Properly made, they have crispier edges and chewier middles, with a rich and tender crumb beneath their shimmery crusts. Once upon a time, those qualities came from cutting butter with hydrogenated shortening, but virgin coconut oil does a better job. Its subtle aroma heightens both the cinnamon and the vanilla, while helping the snickerdoodles stay rich, moist, and chewy. Read More → The Kitchen Essential Virgin Coconut Oil  ​ Blending butter with coconut oil creates a cookie that's richer and more aromatic than recipes that call for shortening Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe