I have a feeling this is going to be the first of many posts about my favorite new cookbook, The Sweeter Side of Amy’s Bread. If you’re old enough to remember when Amy Scherber and Toy Kim Dupree’s classic Amy’s Bread cookbook was published back in the late 90’s, then you probably treasure your copy of that out-of-print book. (If you don’t own a copy, don’t worry — a little birdie told me they’re working on a revised edition to be published about a year from now…)
I had all of the ingredients (except the raisins) lying around, so I started with the Kitchen Sink Cookies. Fortunately, it’s one of those recipes that allows for a little improvisation. I substituted walnuts for the pecans, and I added extra white and semisweet chocolate. It was just dumb luck that I had some sweetened, flaked coconut in the fridge. The very thorough recipe directions said that the dough should be very firm. As you might be able to tell from the above photo, it was. You’re going to have to do the final mixing by hand.
I may have underbaked my cookies by a minute, but I didn’t want to make them as large as the directions suggested, so I had to improvise on the time. That’s okay, because I like my cookies on the soft side. I wonder how many different ways I can make this recipe? Next time I’ll add those raisins and maybe try some butterscotch chips.