Our Top Fall Recipes from our Holiday Cookies 2018 Special Issue

Photography, Food Styling, and Recipe Development by Zoë François

We’re seriously craving cookies now that our Holiday Cookies 2018 Special Issue is out. While this issue is filled with fresh holiday recipes, we’ve also packed it with well-spiced cookies to get you through autumn. Here are the fall cookies we can’t stop baking from this issue–you won’t be able to resist baking them too.

Photography, Food Styling, and Recipe Development by Thalia Ho
  1. Spiced Chocolate Chunk Oatmeal Cookies

Filled with comforting spice, a drop of warmth from rum, notes of herbaceous rosemary, and molten bursts of dark chocolate, these Spiced Chocolate Chunk Oatmeal Cookies are stellar.

Photography, Food Styling, and Recipe Development by Zoë François

2. Caramelized White Chocolate Sablés with Sea Salt

White chocolate often leaves us wanting more flavor, so caramelizing it before adding it to the cookie batter gives it the toasty notes of butterscotch with the richness of chocolate. It may go through an awkward phase as you caramelize it, but don’t worry, it’ll turn into a golden delight by the end.

Photography, Food Styling, and Recipe Development by Zoë François

3. No-Bake Chocolate Pepita Feuilletine Bars

Feuilletine are sweet crêpes that have been cooked, cooled, and crisped, then broken into caramelized shards (think fancy, delicate Wheaties). The toasted pepitas and feuilletine give these decadent bites of chocolate a candy bar-like crunch. 

4 COMMENTS

  1. Just wondering I have the two baked books vol 1 and 2 and have subscribed
    To Baked for about 3 years.
    Are there new cookies recipes in this cookie issue ??
    Love the magazine and my cookbooks

    Everything comes out delish and pretty
    Easy directions

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