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It's really a shame that Ruth Wakefield, who created one of the most popular recipes of all time, isn't a household name. Here's what you need to know about Wakefield's story and how she invented the chocolate chip cookie:

Who Was Ruth Graves Wakefield?

Ruth Graves Wakefield was a chef who is best known for inventing one of the most iconic desserts in American history: the chocolate chip cookie.

Born in 1903, Wakefield was much more than a recipe developer: She was also a college-educated chef, dietitian, teacher, business owner, and cookbook author.

She and her husband, Kenneth, opened a tourist lodge in Whitman, Massachusetts, in 1930. The name of that lodge? The Toll House Inn (yes, that Toll House).

Wakefield, true to form, cooked all the food served at the inn. She quickly became known in the area for her inventive and uniquely delicious desserts.

How Did She Invent the Chocolate Chip Cookie?

How exactly Wakefield came up with the legendary recipe is up for debate.

Here's the commonly accepted story:

Wakefield planned to make a batch of Chocolate Butter Drop Do cookies, a popular old colonial recipe, for her guests. It wasn't until she began baking that she realized she was out of baker's chocolate, though some versions of the story claim she ran out of nuts.

Without an integral ingredient, Wakefield would have to alter the recipe a bit. She instead used chopped Nestlé semi-sweet chocolate that had been given to her by Andrew Nestlé (yes, that Nestlé).

To her surprise, the chocolate didn't melt during baking.

She wouldn't know it until later, but Wakefield had just invented what would become the most iconic cookie in the country.

Sweet story, right? I mean, who doesn't love a happy accident?

Here's the thing: That popular tale might not give the inventor the credit she deserves.

Wakefield was not only a professional - she was also a perfectionist.

"Long-range planning and constantly studied personnel are reflected in an operating teamwork flawless in its unruffled perfection," stated a promotional post-war booklet for the inn. "Confusion is unknown."

She just wasn't the type to keep an unstocked kitchen or do anything by accident, according to The Great American Chocolate Chip Cookie Book author Carolyn Wyman.

Even Wakefield herself said that she had always intended to create a new recipe.

"We had been serving a thin butterscotch nut cookie with ice cream," she told the Boston Herald-American in 1974. "Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie."

When Wakefield wrote her best-selling cookbook in 1938, Toll House Tried and True Recipes, she included the now-iconic chocolate chip cookie. At the time, she called her creation the "Toll House Chocolate Crunch Cookie."

Wakefield and Nestlé

The chocolate chip cookie's popularity skyrocketed during World War II, when local soldiers who were stationed overseas received and shared care packages containing the treat with soldiers from around the U.S.

Those soldiers then sent letters to their families requesting more cookies and, before long, Wakefield's invention was a national sensation.

The demand for the cookies was intensified by praise from two of its biggest fans: General Mills home economist Marjorie Husted, a.k.a. Betty Crocker, and Boston-Herald-Traveler food editor Marjorie Mills, who published the recipe and featured it on her radio show.

Since the wildly popular recipe called for a block of Nestlé semi-sweet chocolate, the company saw a business opportunity.

Get the recipe: Original Toll House Chocolate Chip Cookies

Wakefield gave Nestlé the rights to her recipe, which is still printed on chocolate chip bags, and the Toll House name for just $1.

The ensuing marketing campaign made the chocolate chip cookie the household name it is today.

Wakefield, who died in 1977, said that she never saw that dollar (though she remained a consultant for Nestlé for many years) - but she did get free chocolate for life.

Chocolate Chip Cookie Recipes

The original Toll House cookie recipe seamlessly blends semi-sweet chocolate with brown sugar, eggs, butter, and a host of other common ingredients.

Over the years, though, bakers around the world have altered the recipe slightly to create completely new desserts.

Explore our collection of Our 25 Best Chocolate Chip Cookie Recipes of All Time for delicious recipe inspiration.

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Learn all about Ruth Graves Wakefield, the inventor of the chocolate chip cookie recipe. Plus, find out about her history with Nestlé and get some of our favorite chocolate chip cookie recipes.

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Our craft baked treats from Tate’s Bake Shop are perfect for any occasion. Check out our website & shop our selection of cookies, gift baskets, and more!

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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!

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It all started with two friends, a swimming pool, and a shared love for baking. Pam Weekes and Connie McDonald are friends and accomplished bakers who baked bread for some of NYC's favorite restaurants. Eventually, they opened a small bread shop on West 74th Street. They called it Levain Bakery.

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Candy Retailer - News, Blogs, Updates, & Stories

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When it comes to cookie brands, we love them all just as much as you do! In fact, it's our love for these sweet little deliciously baked bundles of joy that inspired us to write this blog post. With over five decades of experience in the candy & snack business, we're now able to give our reader the straight facts, no fluff.

However, before we proceed to reveal the top 10 best-selling brands of cookies in the United States, we first want to tell you a little bit more about cookies! In addition to our list, we would love the opportunity to tell you everything about these snacks, including their history, popularity, and where you can buy them online, in bulk, and for cheap! Plus, we're going to give you a secondary list of other popular cookie brands that didn't make our top 10 picks.

On that note, we'd like to thank you for stopping by Candy Retailer to discover America's favorite cookies! We understand that it's impossible to mention every brand, so if we miss anything please sound off in the comments below, we want to hear from you, including our readers and customers! With that said, let's break into the cookie jar and get this party started!

This True History of Cookie Brands In America

According to our research, cookies first hit the scene about 1,600 years ago in modern-day Iran. It was during those times that sugar became widely used in the area, so it was only a matter of time before the first cookie would be made!

After that, they quickly spread throughout Europe and eventually made their way to America through Dutch settlers in the late 1600s. The modern cookie as we know it today didn't become popular until the 18th century with the rise of the US Industrial Revolution.

Origins of Cookies

Cookies, also known as hard wafers, have a long history of travel as they're known to stay fresh for several days. However, by the time the 14th century rolled around, cookies had reached all walks of life, from kings and queens to the common street vendor. So, as you can see, cookies were an instant hit among all people regardless of one's status in society.

Global Travel Companion

Thanks to an increase in global travel, the jumble cookie was one of the most well-known early cookies, making its mark on every continent. As a result of its longevity, the cookie became a staple companion for those on the go. In fact, the Dutch word "koekje" was eventually translated to 'cookie' in the US during the 1800s.

Mass-Produced Treats

The rise of the Industrial Revolution saw cookies become mass-produced with firms such as Huntley & Palmers, McVitie's, and Carr's paving the way forward for all future cookie brands to come. Indeed, the decorative cookie tin invented by Huntley & Palmers in 1831 led to the worldwide export of these now iconic British-made cookies. Then, in 1891, Cadbury filed a patent for the first-ever chocolate-coated cookie, which is still enjoyed today!

The First Cookie Brands In The United States

Hydrox Cookies, launched in 1908, is considered the first and original cookie brand in the United States. Today, they are still produced by Leaf Brands. In 1912, Oreo introduced its own version of the Hydrox Cookie and soon surpassed Hydrox in popularity. These facts have remained true until today, making Oreo one of the oldest and most popular cookie brands in the country! Honestly, they're now the best-selling brand of cookies in the world.

So, as we can all agree, Oreo is the #1 cookie brand in the universe! We've all tried them, and it's no secret we all love them, but have you ever tried Hydrox chocolate cream-stuffed cookies? Until recently, we never tried them and we've been in the candy & snack business for over 50 years! That said, we tried them, and just like Oreos, we love them! That's right; upon trying them ourselves, we quickly reached out to Leaf Brands and secured a huge supply of Hydrox Cookies just for you to try!

Not only are they America's oldest cookie brand, but they're also a part of real American history! Not to mention, it was this exact brand that inspired the most beloved cookie brand of all time, Oreo! So, if you love cookies as much as we do, then we invite you to give these all-American cookies a try! They're sweet, delicious, and original; plus, they're a great conversation starter! After all, did you know that Hydrox Cookies are the oldest brand of cookies in the US and inspired the iconic Oreo brand? We sure didn't, not until recently, anyway!

America's Best-Selling Cookie Brands Available Today

As almost everyone knows, Nabisco is one of the biggest producers of cookies and crackers in the United States! With a rich history that stretches back to 1898, this famous snack creator now produces several top cookie brands such as Oreo, Chips Ahoy, Nutter Butter, Nilla Wafers, Fig Newtons, and belVita to name just a few for now!

With that said, we simply couldn't mention cookie brands without first mentioning Nabisco! Not only do they produce the #1 cookie brand of all time, but they've also been in the cookie business for well over a century! Furthermore, Nabisco is an all-American household name that produces some of the most trusted brand names in the snack industry!

On that note, it's clear to see that the industry leader in the snack department; however, there are several other leading cookie brands out there that made the best-selling list again this year! Again, our list is based on facts only, and in the case of cookies, it's all about the data we generated from sales; the proof is in the numbers, and here's the list as it stands today!

Oreo Cookies

Oreo, the best-selling cookie brand in America, generates over $675 Million in annual revenue! Owned by Mondelez International Inc., the brand aims to add $1 Billion in sales by the end of 2023 with the help of collaborations such as the limited-edition Oreo x Pokémon cookie featuring 16 different Pokémon designs! With its strong and realistic game plan moving forward, it's likely that Oreo will achieve its goals and continue holding on to the crown as the #1 best-selling cookie brand in the USA. Order here at Candy Retailer and save!

Chips Ahoy Cookies

Also, made by Nabisco and owned by Mondelez, we have Chips Ahoy Cookies coming in second place with over $620 Million in annual revenue! But then again, there are so many different flavors and types of Chips Ahoy cookies, it's kind of hard not to own second place on our best-sellers list. Options include Original, Chunky Chocolate Chip, Chewy, Brownie, S'more, Thins, and so much more! Check out our growling selection of Chip Ahoy, and let us know if we're missing anything!

belVita Cookies

Some call them a cracker, some say they're biscuits, and some call them a cookie; either way, they're the 3rd best-selling cookie brand in the USA! Also, made by Nabisco, these famously known breakfast cookies/biscuits generate over $270 Million a year in revenue! This famous brand offers delicious options such as Toasted Coconut Breakfast Biscuits, Protein Blueberry Almond Soft Baked Biscuits, Cinnamon Brown Sugar Breakfast Bites, & Vanilla Yogurt Creme Morning Cookies! Other popular include Strawberry Yogurt Creme, Peanut Butter, & Dark Chocolate Creme, to name a few! Discover more here...

Oreo Double Stuf Cookies

Nabisco introduced Double Stuf Oreos in 1974 by taking the nation's top cookie brand and offering customers more of it. The idea was straightforward and, of course, successful. Indeed, for the second time in this list, Oreo is clearly the best-selling cookie brand in America! As for Oreo Double Stuf Cookies, they rake in over $250 Million a year! Perfect for sharing, lunch snacks, or just enjoying alone with a fresh, cold glass of milk! All in all, this is the 4th best-performing type of cookie on the US market. But then again, everyone loves Oreos!

Fig Newtons

In addition to the first two brands by Nabisco, Fig Newton is by far one of the best-selling types of cookies ever made in the USA. As for a figure, we were not able to determine how much revenue Newton produces; however, we do know that this cookie brand makes over 700 cookie bars every year! In 2012, The word "Fig" was dropped from the name, and now they're just called "Newtons," but everyone still calls them "Fig Newtons," even us! Nonetheless, everyone loves soft & chewy Newtons, and that's why they're #5 on our best-selling cookie brand list.

Nutter Butter Cookies

Just like every name on this list, Nutter Butter is also another top-selling cookie brand made by Nabisco! Again, we're not quite sure how much this brand generates in revenue every year, but it's estimated that over one billion of these cookies are consumed every year! Made with 100% real peanut butter, these cookie biscuits are sweet, nutty, and, of course, delicious! If you go to their website, you will also discover over 50 unique DIY Nutter Butter Recipes! So, if you love these cookies as we all do, then check out everything you can create with them today!

Nilla Wafers

Once again, another Nabisco product lands on our list of best-selling cookie brands with Nilla Wafers! America's favorite cookie since 1898, these disc-shaped wafer cookies are the perfect companion with any cold glass of mild. Better yet, people use these crunchy cookies as a main ingredient in several famous DIY Home Recipes as well. You can find more info about Nilla Wafers in the link we shared above. As for sales, we weren't able to find how much revenue these cookies generate; however, we did find out that roughly 95 million Americans consume between 1-3 boxes of Nilla Wafers per month! That's a lot of cookies, enough to make #7 on our list of best-selling cookie brands in the US; wouldn't you agree?

Milano Cookies

For the first time on our list, a non-Nabisco cookie brand makes the cut! That's right; Milano Cookies by Pepperidge Farm comes in at #8 on our list of best-selling cookie brands. Owned by Campbell Soup Company, these authentic, premium cookies generate over $145 Million in annual revenue! Not to mention, they come in several sought-after flavors such as Double Milk Chocolate, Amaretto Hot Cocoa, Dark Chocolate Sea Salt, Strawberry, Orange, Caramel Macchiato, Mint, Raspberry, Coconut, Toasted Marshmallow, and Pumpkin Spice! Simply put, Milano Cookies has a flavor for everyone, including you!

Keebler Cookies

When it comes to cookie brands, you can't produce a list of best-sellers without mentioning Keebler Cookies! In fact, Keebler generates over $1.6 Billion in annual revenue, which as a whole would make them the #1 cookie brand overall; however, it takes over 30 varieties of Keebler Cookies to generate these figures, plus other non-cookie brands. Nonetheless, they're a powerhouse in the cookie and snack market, and that's why they own the #9 spot on our list of best-selling cookie brands in the United States! Also, Keebler is owned by Kellogg's, which makes them the second cookie brand not produced by Nabisco to make our list.

Famous Amos Cookies

Since 1975, Famous Amos Bite-Size Cookies continues to win over the heart of cookie lovers worldwide! Currently, this cookie brand comes in four unique and authentic flavors, including Belgian Chocolate, Mediterranean Hazelnut & Chocolate Chip, Philippine Coconut, and British Salted Caramel & Chocolate Chip! After doing do digging around, we weren't able to come up with how much revenue the brand generates, but the keyword phrase "Famous Amos Cookies" is searched for over 180,000 times a year on Google alone! Not to mention, these cookies are often purchased in person, so it's highly likely that they sell well enough to make the #10 spot on our ultimate list of best-selling cookie brands in America!

Buy Cookie Brands At Candy Retailer And Save Money Today

So there you have it, the best-selling cookie brands produced and sold in the United States, and here at Candy Retailer! As for rank, it's clear that Nabisco is the #1 cookie producer in the world. We carry all brands and flavors, plus several other notable brands that didn't make the list such as Bud's Best Cookies, Grandma's, Uncle Als, & Mrs. Fields to name a few!

Finally, purchasing cookies from Candy Retailer is a smart choice, as we provide unbeatable prices and bulk options! Furthermore, our cookies are stored in a well-maintained, modern facility with temperature and humidity controls to ensure freshness.

Our brick-and-mortar store is located near Cincinnati, and we ship nationwide for convenient online ordering. Try us today and see the difference! Also, be on the lookout for new cookie brands to hit the market, as Hostess Brands looks to sell more than just cakes; they seek to offer cookies and wafers, too!

Thanks for reading, and as always, please feel free to drop us your thoughts on this article in the comment section below; we'd love to hear from you!

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Discover America's Best-Selling Cookie Brands In 2023

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Learn All About America's Favorite Cookie Brands! Plus, discover where you can buy them online in bulk for cheap! Also, when you shop at Candy Retailer...

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Food Allergy Warning: Our cookies are made onsite and may come into contact with different allergens during production. Please be advised that any of our products may contain allergens including peanuts, tree nuts, milk, eggs, wheat, soy, and sesame. For additional nutritional information, please visit crumblcookies.com/nutrition.

2,000 calories a day is used for general nutrition advice, but calorie needs may vary.

*Calorie counts are per serving. Serving size varies based on product.

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Crumbl Cookies - Freshly Baked & Delivered Cookies

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The best cookies in the world. Fresh and gourmet desserts for takeout, delivery or pick-up. Made fresh daily. Unique and trendy flavors weekly.

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After reading all about cookies, be sure to check out What's Cooking America's manyCookie Recipes and How To Make Perfect Cookies - Secrets To Making Perfect Cookies.
In America, a cookie is described as a thin, sweet, usually small cake. By definition, a cookie can be any of a variety of hand-held, flour-based sweet cakes, either crisp or soft. Each country has its own word for "cookie." We know as cookies are called biscuits in England and Australia, in Spain they're galletas. Germans call them keks or Plzchen for Christmas cookies, and in Italy there are several names to identify various forms of cookies including amaretti and biscotti, and so on. The name cookie is derived from the Dutch word koekje, meaning "small or little cake." Biscuit comes from the Latin word bis coctum, which means, "twice baked."

According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven temperature.

7th Century A.D. - The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire). According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia. Sugar spread to Persia and then to the Eastern Mediterranean. With the Muslim invasion of Spain, then the Crusades and the developing spice trade, the cooking techniques and ingredients of Arabia spread into Northern Europe.

From the web site, How Sweet It Was: Cane Sugar from the Ancient World to the Elizabethian Period, by Brandy and Courtney Powers:

In 510 BC , hungry soldiers of the Emperor Darius were near the river Indus, when they discovered some "reeds which produce honey without bees." Evidently this early contact with the Asian sources of sugar cane made no great impression, so it was left to be re-discovered in 327 BC by Alexander the Great, who spread it's culture through Persia and introduced it in the Mediterranean. This was the beginning of one of the best documented products of the Middle Ages.

By the end of the 14th century, one could buy little filled wafers on the streets of Paris. Renaissance cookbooks were rich in cookie recipes.

- From the 1596 cookbook called Goode Huswife's Jewel by Thomas Dawson. One of the earliest cookery books for the growing middle classes in Elizabethan England. This is a square short-cookie enriched with egg yolks and spices, baked on parchment paper.

To make Fine Cakes.- Take fine flowre and good Damaske water you must have no other liqeur but that, then take sweet butter, two or three yolkes of eggs and a good quantity of Suger, and a few cloves, and mace, as your Cookes mouth shall serve him, and a lyttle saffron, and a little Gods good about a spoonful if you put in too much they shall arise, cutte them in squares lyke unto trenchers, and pricke them well, and let your oven be well swept and lay them uppon papers and so set them into the oven. Do not burne them if they be three or foure days olde they bee the better.

As people started to explore the globe, biscuits (hardtack) became the ideal traveling food, because they stayed fresh for long periods Hardtack proved a portable food that had a long storage life and was perfect for traveling. For centuries, a ship's biscuit, an iron-like cracker, was aboard any ship that left port because it could last for months (even years under the right conditions).

During the 17th and 18th centuries in Europe, baking was a carefully controlled profession, managed through a series of Guilds or professional associations. To become a baker, people had to complete years of an apprenticeship - working through the ranks of apprentice, journeyman, and finally master baker. By having guilds, authorities could easily regulate the amount and quality of goods baked. As technology improved during the Industrial Revolution in the 19th century, so did the ability of bakers to make a wide range of sweet and savory biscuits for commercial consumption. Despite more varieties becoming available, the essential ingredients of biscuits didn't change. These ingredients are 'soft' wheat flour, which contains less protein than the flour used to bake bread, sugar, and fats, such as butter and oil.

1615 - The English Hus-wife, by Gervase Markham, has two recipes for Jumbles:

To make the best jumbles, take the whites of three eggs and beat them well, and take off the veil; then take a little milk and a pound of fine wheat flour and sugar together finely sifted, and a few aniseeds well rubbed and dried; and then work all together as stiff as you can work it, and so make them in what forms you please, and bake them in a soft oven upon white papers.

To make jumbles more fine and curious than the former, and near to the taste of the macaroon; take a pound of sugar, beat it fine; then take as much fine wheat flour and mix them together, then take two whites and one yolk of an egg, half a quarter of a pound of blanched almonds; then beat them very fine all together with half a dish of sweet butter, and a spoonful of rose-water, and so work it with a little cream till it come to a very stiff paste, then roll them forth as you please: and hereto you shall also, if you please, add a few dried aniseeds finely rubbed and strewed into the paste, and also coriander seed.

1671- In the 1671 edition of The Closet of the Eminently Learned Sir Kenelme Digbie Kt Opened: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, & together with Excellent Directions for Cookery: As also for Preserving, Conserving, Candying, &c., by Sir Kenelme Digbie (NOTE: Actual Quote):

Excellent Small Cakes - Take three pound of very find flower well dryed by the fire, and put to it a pound and a half of loaf Sugar sifted in a very fine sieve and dryed; Three pounds of Currnats well washed and dryed in a cloth and set by the fire; When you flower is well mixed with the Sugar and Currants, you must put in it a pound and a half of unmelted butter, ten spoonfuls of Cream, with the yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please, three spoonfuls of Sack. When you have wrought your paste well, you must put it in a cloth, and set it in a dish before the fire, til it be through warm. Then make then up in little cakes, and prick them full of holes; you muct bake them in a wuick oven unclosed. Afterwards Ice them over with Sugar. The Cakes should be about the bigness of a hand-breadth and thin: of the cise of the Sugar Cakes sold at Barnet.

The English, Scotch, and Dutch immigrants originally brought the first cookies to the United States. Our simple butter cookies strongly resemble the English teacakes and the Scotch shortbread. The Southern colonial housewife of America took great pride in her cookies, almost always called simply tea cakes. These were often flavored with nothing more than the finest butter, sometimes with the addition of a few drops of rose water.

In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter. They were called by such names as Jumbles, Plunkets, and Cry Babies. The names were extremely puzzling and whimsical

1796 - In the 1796 cookbook American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons, she includes two recipes for cookies. One simply called "Cookies" and the other called "Chriftmas Cookey." This was the first cookbook authored by an American and published in the United States(NOTE: Actual Quotes).

Cookies - One pound fugar boiled flowly in half pint of water, fcum well and cool, add 1 tea fpoon perlafh, diffolved in milk, then two and a half pounds of four, rub in 4 ounces of butter, and two large fpoons of finely powdered coriander feed, wet with above; make rolls half an inch thick and cut to the fhape of pleafe; bake fifteen or twenty minutes in a flack oven - good three weeks.

Christmas Cookery - To three pound of flour, fprinkle a tea cup of fine powdered coriander feef, rub in one pound of butter, and one and half pound fugar, diffolve one tea fpoonful of pearlath in a tea cup of milk, kneed all together well, roll three quarter of an inch thick, and cut or ftamp into fhape and fize you pleafe, bake flowly fifteen or twenty minutes; tho' hard and dry at firft, if put in an earthern pot, and dry cellar, or damp room, they will be finer, fofter and better when fix months old.

There are hundreds upon hundreds of cookie recipes in the United States. The geographic development of the United States was reflected in popular cookie recipes. The railroad's expansion in the early 1800s gave cooks access to coconuts from the South. Later in the century, oranges from the West were included in many recipes. Around the turn of the century, the Kellogg brothers in Michigan invented cornflakes and cookies were made with cereal products. In the 1930s, with the advent of electric refrigerators, icebox cookies reached new heights of popularity. Today there are hundreds upon hundreds of cookie recipes in the United States. No one book could hold the recipes for all of the various types of cookies.

- Information on history of Animal Crackers is from Out of the Cracker Barrel: From Animal Crackers to ZuZu's, by William Cahn [Simon & Schuster: New York] 1969:

Animal crackers were created and achieved fame many years before the advent of NBC. In the beginning they were just called "Animals." They were imported from England when "fancy" baked goods first began to be in demand here. In the latter part of the nineteenth century they were manufactured domestically by Herfield & Ducker in Brooklyn as well as Vandeveer & Holmes Biscuit Company in New York. Both firms eventually became pare of the New York Biscuit Company and "Animals" were on of their staples.

When "Animals" were adopted by NBC, their name was changed to "Barnum's Animals Crackers," named after P. T. Barnum, showman and circus owner who was so famous during this era. Barnum's Animals Crackers provided the nation with a new type of animal cracker, produced in a small square box resembling a circus cage with a tape at the top for easy carrying. . . Soon Animal (the s was dropped) Crackers became part of the American scent and of almost very American household.

In total there have been 37 different varieties of animal crackers since 1902. The current 17 varieties of crackers are tigers, cougars, camels, rhinoceros, kangaroos, hippopotami, bison, lions, hyenas, zebras, elephants, sheep, bears, gorillas, monkeys, seals, and giraffes. There are 22 crackers per box.

Animal Crackers became such a part of American life that Christopher Morley (1890-1957), American humorist, playwright, poet, essayist, and editor, wrote the following poem:

Animal Crackers

Animal crackers and cocoa to drink,
That is the finest of suppers I think;
When I'm grown up and can have what I please
I think I shall always insist upon these.
What do YOU choose when you're offered a treat?
When Mother says, "What would you like best to eat?"
Is it waffles and syrup, or cinnamon toast?
It's cocoa and animals that I love most!

The kitchen's the coziest place that I know;
The kettle is singing, the stove is aglow,
And there in the twilight, how jolly to see
The cocoa and animals waiting for me.

Daddy and Mother dine later in state,
With Mary to cook for them, Susan to wait;
But they don't have nearly as much fun as I
Who eat in the kitchen with Nurse standing by;
And Daddy once said, he would like to be me
Having cocoa and animals once more for tea!

Anzac Biscuit - This is an Australian army biscuit, also known as an Anzac Wafer or an Anzac Tile. They are essentially a hardtack biscuit (see hardtack biscuit below) with a long shelf-life and a substitute for bread. The biscuits are very hard, and soldiers preferred to grind them up and use them as porridge. Today, they are known as Australia's National Biscuit. ANZAC day is celebrated in Australia and New Zealand on April 25. Around ANZAC Day, these biscuits are also often used by veterans' organizations to raise funds for the care and welfare of aged war veterans.

1815-1832 - The recipe for these biscuits can be traced back to Scotland and the traditional Scottish Oat cakes, also know as bannocks which are thin, flat unleavened oat cakes that are baked on a griddle. During the Scottish immigration to Australia and New Zealand in the early 1800s, it was only natural that the Scottish women brought their recipes for oat cakes with them. They probably had a supply with them on the ships they came in.|

1914-1918 - During World War 1 (1914-1918), the wives, mothers and girlfriends of the Australian and New Zealand soldiers were concerned for the nutritional value of the food being supplied to their men. A food was needed that would survive the long journey by mail to the war front to ANZAC troops serving overseas. The biscuits took two months by sea, with no refrigeration, to reach the soldiers at Gallipoli. On April 25, 1915, the ANZACs (Australian and New Zealand Army Corps) landed at Gallipoli, and suffered the worst defeat in Australian military history. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits. To keep them fresh and crisp they were packed, in old airtight tins.

Biscotti (bee-SKAWT-tee) - In Italian, biscotti means, "twice cooked." The word biscotto is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for cookies in Italian. The dough is formed into logs and baked until golden brown. The logs are then sliced, and the individual biscotti are baked again to give them their characteristic dryness. The shelf life of biscotti are three to four months without preservatives or additives. Other countries have their version of this cookie - Dutch rusk, French biscotte, and the German zwieback.
According to the Arnott Biscuit Company:
One of the earliest records dates biscuits back to second century Rome. Biscuit comes from the Latin word 'bis coctum' which means, 'twice baked'. Back then, 'biscuits' were unleavened, hard, thin wafers, which had a low water content. As they contained very little moisture they were the ideal food to store, as they wouldn't become mouldy quickly.

Early Seaman's biscuits, also known as hard tack, probably were the first version of biscotti. They were the perfect food for sailors who were at sea for months at a time on long ocean voyages. The biscuits were thoroughly baked to draw out the moisture, becoming a cracker-like food that that was resistant to mold. Biscotti were a favorite of Christopher Columbus who relied on them on his long sea voyage in the 15th century. Historians believe that the first Italian biscotti were first baked in 13th century Tuscany in the in a city called Prato.

1596 - Recipe for a biscuit that is similar to biscotti from the 1596 cookbook called Goode Huswife's Jewel by Thomas Dawson. This is a recipe for an anise seed biscotti-type confection that gets a drying in the oven, just as modern biscotti (NOTE: Actual Quote):

To make fine bisket bread - Take a pound of fine flower, and a pound of sugar, and mingle it together, a quarter of a pound of Annis-seedes, foure eggs, two or three spoonfulls of rosewater put all these into an earthen panne. And, with a slyce of wood beat it the space of two houres, then fill your moulds half full, your moulds be of tinne, and then lette it into your oven, being so whot as it were for cheat bread and let it stande one houre and an halfe: you must annoint your moulds with butter before you put in your stuffe, and when you will occupie of it, slice it thinne and dry it in the oven, your oven beeing no whotter than you may abide your hand in the bottome.

Check out recipe for Chocolate Biscotti and Honey-Lavender Biscotti.

The origins of the chocolate brownies is uncertain but it is felt that it was probably created by accident, the result of a forgetful cook neglecting to add baking powder to chocolate cake batter. Sears, Roebuck catalog in 1897 published the first known recipe for the brownies, and it quickly became very popular (so popular that a brownie mix was even sold in the catalog). According to some sources, this was a recipe for a molasses candy merely called brownies. The name honored the elfin characters featured in popular books, stories, cartoons and verses at the time by Palmer Cox; the Eastman Kodak Brownie camera was also named after these elves.

According to cookbook author and culinary historian, Jean Anderson, in The American Century Cookbook: The Most Popular Recipes Of The 20th Century, the two earliest published recipes for chocolate brownies appear in Boston-based cookbooks - the first in a 1906 edition of The Boston Cooking-School Cook Book edited by Fannie Merritt Farmer.

The second recipe, appearing in the 1907 Lowney's Cook Book, written by Maria Willet Howard. Ms. Howard was a protof Fannie Farmer. She added an extra egg and an extra square of chocolate to the Boston Cooking-School recipe, creating a richer, more chocolate brownie. She named the recipe Bangor Brownies.

Check out recipes for Chocolate Truffle Bars, Dieters Beware Brownies, and Ten Plus Brownies.

1937 - The first chocolate chip cookies was invented in 1937 by Ruth Graves Wakefield (1905-1977), of Whitman, Massachusetts, who ran the Toll House Restaurant. The Toll House Restaurant site was once a real toll house built in 1709, where stage coach passengers ate a meal while horses were changed and a toll was taken for use of the highway between Boston and New Bedford, a prosperous whaling town. The Wakefields sold the restaurant in 1966. It burned down on New Year's Eve in 1984.

One of Ruth's favorite recipes was an old recipe for "Butter Drop Do" cookies that dated back to colonial times. The recipe called for the use of baker's chocolate. One day Ruth found herself without a needed ingredient. Having a bar of semisweet chocolate on hand, she chopped it into pieces and stirred the chunks of chocolate into the cookie dough. She assumed that the chocolate would melt and spread throughout each cookie. Instead the chocolate bits held their shape and created a sensation. She called her new creation the Toll House Crunch Cookies. The Toll House Crunch Cookies became very popular with guests at the inn, and soon her recipe was published in a Boston newspaper, as well as other papers in the New England area. Word of the cookie spread and it became popular.

1939 - This cookie became known nationally when Betty Crocker used it in her radio series on "Famous Foods From Famous Eating Places." Ruth approached the Nestle company and together, they reached an agreement that allowed Nestle to print what would become the Toll House Cookie recipe on the wrapper of the Semi-Sweet Chocolate Bar. The company developed a scored semisweet chocolate bar with a small cutting implement so that making the chocolate chunks would be easier. According to the story, part of this agreement included supplying Ruth with all of the chocolate she could use to make her delicious cookies for the rest of her life.

1940s - Ruth sold all legal rights to the use of the Toll House trademark to Nestle. On August 25, 1983, the Nestle Company lost its exclusive right to the trademark in federal court. Toll house is now a descriptive term for a cookie.

1997 - A third grade class from Somerset, Massachusetts proposed that the chocolate chip cookie be designated the official cookie of the Commonwealth. The chocolate chip cookie was designated the official cookie of the Commonwealth on July 9, 1997 under the General Laws of Massachusetts.

A group of fourth-grade students at Caln Elementary School in Coatesville introduced a resolution to designate the chocolate chip cookie as the official state cookie of the Commonwealth of Pennsylvania in 1996.

Senate Bill 271 was introduced on February 1, 1999 to designate and adopt the chocolate chip cookie as the official cookie of the Commonwealth of Pennsylvania. The House is supporting the Nazareth sugar cookie, in a bill sponsored by eight representatives, including Moon Township's state Rep. and Senator-elect John Pippy.

Another Senate Bill 320 was introduced by Thompson, Helfrick, M. White, Greenleaf, Rafferty, and C. Williams on February 13, 2003 to designate and adopt the chocolate chip cookie asthe official cookie of the Commonwealth of Pennsylvania. The House and Senate have been in disagreement or debate since these bills were introduced. The bills have been tabled.

Check out recipe for Chocolate Chip Cookies.

Fig Newton - There are two claims on who invented the Fig Newton Cookies:

1892 - The Nabisco Company has maintained that the Fig Newton was invented in 1891 by Philadelphia inventor, James Henry Mitchell. Mitchell is said to have invented the duplex dough-sheeting machines and funnels that made the jam-filled cookies possible. This machine was patented in January of 1892. The cookies were named for Newton, MA. Information on history of Animal Crackers is from Out of the Cracker Barrel: From Animal Crackers to ZuZu's, by William Cahn [Simon & Schuster: New York] 1969:

In 1892 Mitchell applied for a patent for his new machine, which was granted. Although he had no name for his 'pie,' he thought the idea might be of value in commercial baking. So in 1892 he persuaded officials of the Kennedy Biscuit Works, which had recently become affiliated with the New York Biscuit Company, to try out his new machine, which he shipped to Cambridgeport. Mitchell personally installed the machine and supervised its functioning. The professional bakers tasted the final result, found it good and went away impressed. But promotion could not start until a name was selected. The exciting new product of the Mitchell machine needed some such name. Later an assistant to James Hazen, manager of the Cambridgeport bakery, recalled, "The name was taken from the name of the town Newton-a suburb of Boston." When the name was selected for this new product, it reflected a practice-by Mr. Hazen, who was manager of this plant-of using the names of towns and cities in the vicinity of Boston.

1899 - The website of Historic Roser Park, located inSt Petersburg, Florida claims that Charles Martin Roser (1864-1937), also known as C. M. Roser had a cookie and candy manufacturing company that made Fig Newton Cookies. Legend has it that Roser sold Nabisco the rights to his fig cookies for 1 million dollars, the modern equivalent of about 19 million. To this date, no information has been found to back up this claim.

Some historians think that the inspiration for Fortune Cookies come from the 12th and 13th centuries when Chinese soldiers slipped rice paper messages into mooncakes to help coordinate their defense against Mongolian invaders. According to legend, the Mongolians had no taste for lotus nut paste. Because of this, the Chinese hid the message containing the date of the uprising and the instructions coordinating the uprising in the middle of their Moon Cakes (replacing the yolk with secret messages). Patriotic revolutionary, Chu Yuan Chang took on the disguise of a Taoist priest and entered occupied walled cities handing out Moon Cakes. These were the instructions to coordinate the uprising which successfully formed the basis of the Ming Dynasty.

It is also a Chinese custom when children are born for the families to send out cake rolls with a message inside announcing the birth of the child. For almost 40 years, the fortune cookies were made using chopsticks.

The messages in the first fortune cookies were simple proverbs or bits of Scripture. By the 1930s, English variations on Confucian logic crept in. Some fortune writers took an American slant, lifting bits from Poor Richard's Almanac. Today, the fortune these cookies carry can contain messages from Biblical verses, romantic messages, corporate messages, and many more.

1900s - Makota Hagiwara, a landscape architect and caretaker of the Japanese Tea Gardens from the early 1900's until the outbreak of World War II, made Fortune Cookies in Los Angeles in the early 1900s. Using a Japanese rice cookie called "tsjiura sembei", he created cookies bearing thank you notes, which helped him in a dispute with the city's mayor. He displayed his creation at the 1915 Panama-Pacific Exhibition held in San Francisco. The Court of Historical Reviews and Appeals, a San Francisco mock court, ruled that San Francisco is the rightful "fortune cookie capital of the world" in 1983.

1920 - Another story says that a Cantonese immigrant, David Jung (a Los Angeles baker) began making cookies with thin slips of paper inside sometime around 1920. Jung handed out these cookies, which contained words of encouragement, to the poor and homeless people on the streets. He later founded the Hong Kong Noodle Company and produced cookies with fortunes inside.

1960 - Edward Louie, owner of the Lotus Fortune Cookie Company in San Francisco, invented a machine that could fold the cookies in half a lot faster. It is a matter of debate as to where in American these cookies were first made.

- A hard square biscuit or cracker that is made with flour and water only (unleavened and unsalted bread). Also called pilot biscuit, pilot bread, sea biscuit, and ship biscuit. Since it's very dry, it can be stored for years without refrigeration. People can live for quite a while on just bread and water. Hardtack is eaten by itself, dipped in coffee, or crumbled into soups. Inexpensive, stable, and easy to transport, hardtack was a staple in military life throughout most of our history. It was also the most convenient food for soldiers, explorers, and pioneers.

Dandy funk - Also called Danderfunk. A pudding made by sailors using crumbled hardtack, fat, and molasses.

History is not clear when people first began to make hardtack, but it's quite probable that its history began in prehistory. Prehistoric people boiled grains; they cooked grains and added vegetables and herbs to the mixture; and sometimes they ground it into a powder, mixed it with water, and dried it on a hot stone. Six thousand year-old unleavened biscuits have been found in Switzerland.

Hardtack was a part of the staple diet of English and American sailors for many centuries. Christopher Columbus took unleavened bread with him on his journeys. Sailors referred to it as sea biscuit, sea bread, ship biscuit, Midshipman's nuts, and pilot bread. During the early settlement of North America, the exploration of the continent, the American Revolution, and on through the American Civil War, armies were kept alive with hardtack.

During the American Civil War (1861-1865), a soldier in the army, both north and south was usually issued one half pound of beans or peas, bacon, pickled beef, compressed mixed vegetables and one pound of hard tack. Too hard to be eaten whole, it was generally broken up with a rock or rifle butt, placed in the cheek pocket and softened with saliva enough to be chewed and swallowed. The hardtack was also soaked in water and then fried in bacon grease to soften it. The soldiers called the biscuits "sheet iron crackers", "teeth dullers", or "worm castles" in references to the weevils and maggots all too often found in the hardtack boxes. It appears that it was first called hardtack by the Union Army of the Potomac; although the name spread to other units, it was generally referred to as hard bread by the armies of the West.

- Oval-shaped cookies or cakes that are also known around the world as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits (Savoiardi) and biscuits a la cuiller.

11th Century - The recipe, which has changed little in nine hundred years, dates from the House of Savoy in the eleventh century France. Historians seem to think that the recipe was carried throughout Europe by the marriages of the descendents of Bertha of Savoy (1051-1081) to the royalty of Europe.

18th Century - Folklore has it that Czar Peter the Great of Russia (1689-1725) and his wife, the peasant empress Catherine, so enjoyed Ladyfingers when visiting Louis XV of France (1774), that they purchased the Baker and sent him immediately to Saint Petersburg.

1901 - Specialty Bakers Inc., a small bakery company on the banks of the Susquehanna River in Marysville, Pennsylvania, is known as "The Ladyfinger Specialist." Virtually all the commercially available Ladyfingers in America have been baked by Specialty Bakers since 1901.

1792 - They originated in an Italian Monastery around 1792. During the French Revolution (1789-1799), the sequestration of monasteries in southern Europe were heavy blows to the Carmelites Order. The Carmelite nuns to pay for their housing when they needed asylum during the French Revolution baked these cookies. According to some historians, the Carmelite nuns followed the principle: "Almonds are good for girls who do not eat meat." During the Revolution, two nuns who hid in the village called Nancy, made and sold macaroons. They became known as the "Macaroon Sisters."

In 1799, the Carmetlite community, as did the whole Catholic Church and especially religious life, began experiencing a series of difficulties and persecution that lasted throughout the19th century. In those years, throughout the succession of historical events, the nuns, constantly harassed, had to struggle and suffer much so that their monastery would not be suppressed or they themselves expelled from it. Today in the city Antequera, Spain, the order sells pastries and bread to the public, but are not allowed visual contact with the outside world, so the transactions are carried out by means of a bell-rope and a revolving wooden door.

Amaretti (ah-mah-REHT-tee) - An Italian almond macaroon cookie. The Italian word "amaro" means "bitter," and the literal translation of "amaretti" is "the little bitter ones." They are called amaretti because they are flavored with bitter almonds. Francesco Moriodo, pastry chef at the court of Savoy, created them in the mid-17th century.

Nazareth Sugar Cookie - Also called Amish Sugar Cookies. The recipe was perfected by the Moravians, Protestant settlers from Germany who made Nazareth their home during the mid-1700s. The Nazareth area of Pennsylvania has provided much of the stimulus for the founding, settlement and growth of the commonwealth. The sturdy sugar cookie is baked in the shape of a Keystone, the state's symbol .

2001 - House Bill 1892 was introduced on September 5, 2001 to designate and adopt the Nazareth sugar cookie as the official cookie of the Commonwealth of Pennsylvania. A delegate of nine people from the city of Nazareth traveled to Harrisburg to deliver 350 cookies to the desks legislators, the Governor, and the Lieutenant Governor. (See Chocolate Chip Cookies to read about the debate.)

Palmier (pahlm-YAY) - A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves, then baked until the sugar becomes caramelized.

George Washington Carver (1864-1943), an African-American educator, botanist and scientist from Alabama's Tuskegee Institute, began to promote the peanut as a replacement for the cotton crop which had been destroyed by the boil weevil. By 1903, he developed hundreds of uses for peanuts in recipes. In his 1916 Research Bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he has a three recipes for peanut cookies calling for crushed/chopped peanuts as an ingredient.

In 1922, Joseph L. Rosefield began selling a number of brands of peanut butter in California. These peanut butters were churned like butter so they were smoother than the gritty peanut butters of the day. He soon received the first patent for a shelf-stable peanut butter which would stay fresh for up to a year because the oil didn't separate from the peanut butter. One of the first companies to adopt this new process was Swift & Company for its E.K. Pond peanut butter - renamed Peter Pan in 1928. In 1932, Rosefield had a dispute with Peter Pan and began producing peanut butter under the Skippy label the following year. Rosefield created the first crunchy style peanut butter two years later by adding chopped peanuts into creamy peanut butter at the end of the manufacturing process.

It is not until the early 1930s that peanut butter was listed as an ingredient in cookies. The 1933 edition of Pillsbury's Balanced Recipes by Mary Ellis Ames, Director of the Pillsbury Cooking Service, contains a recipe for Peanut Butter Balls. It instructs the cook to roll the dough into balls and press them down with the tines of a fork. This practice is still common in America today.

Check out recipe for Peanut Butter Cookies.

(pit-sell)- Pizzelle's come from Italy. Pizzelle are also known as Italian wafer cookies and there are various ways which to spell pizzelle such as piazelle, piazella, pizzele and pizelle. The name comes from the Italian word pizze for round and flat. Many different cultures have adapted this cookie and re-named it accordingly. In Scandinavia they are also known as Lukken and the Krumcake is baked using a similar iron as the pizzelle.

In some parts of Italy, the irons would be made with family crests on them which would be passed down to each generation.

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the "Festival of the Snakes" also known as the "Feast Day of San Domenico" in the village of Colcullo in the Italian region of Abruzzo. This village in Italy that was once overrun with snakes, and they were chased out. Afterwards the village celebrated with pizzelle. Sweet bread pancakes, know as pizzelles, are sold in an auction, to receive the offers of the faithful: they will be on show during the procession with the statue of the saint enveloped by live snakes.

According to an article from the Lonely Planet Publications on the Festival of the Snakes:

Legend has it that the mountainous and bucolic area around Abruzzo was once so infested by snakes that life tended to the short, sharp and brutal rather than the long and cheerful. The local shepherds, back in 700 BC, appealed to Apollo for help. His advice was to capture the snakes, domesticate them by draping them around his statue and then release them into the bush again.

Curiously, this seemed to work and the ritual has been replayed ever since. Somewhere along the way, however, the fickle mortals dumped the old Greek gods for the newish Christian gods and indulged in a bit of historical revisionism. Apollo became Saint Domenica and a few touches of modernity, like fireworks, were added to the ritual.

Celebrations begin on St Joseph's Day, 19 March, when the first snakes of the season are netted and caged. Two months later, on the first Thursday in May, the village is stirred by an 8am revelry call of fireworks, followed by a traditional mass. After the mass, the statue of Saint Domenica is hauled through the streets of Colcullo, where villagers drape the captured serpents, boa-like, around the stone neck of Saint Domenica.

This ritual and the procession is usually accompanied by a noisy band of villagers, barking dogs and merry-makers. At the edge of the village the squirming mass is released back into the bush and the villagers, so it is said, are immune from snake bites for another year.

Pizzelles is similar in meaning to Pizza. In Salle, in the Abruzzi region of Italy, there is a festival, which takes place in which pizzelle plays a large role. The feast is held in July to honor Beato Roberto a twelfth-century monk. When the feast begins, people bring food to the town square and some people attach pizzelle to tree branches and proceed down the street with them."

Pizzelle makers are typically called irons, because the first ones were just that - irons that were forged by blacksmiths. Women would go to local blacksmiths, and the blacksmiths would make them and work in a design for them.

In some parts of Italy, the irons would be made with family crests on them which would be passed down to each generation.

To many Italians, there is no feast without pizzelles.

Check out the recipe for Italian Pizzelles - Italian Wafer Cookie Recipe.

Snickerdoodles - Traditional snickerdoodles are coated with cinnamon sugar before being baked.

Cookies as we know them in America were originally brought to the United States by our English, Scottish, and Dutch immigrants. Earlier names for cookies such as Snickerdoodles and Cry Babies originated with the New England states. Even with its early history, cookies did not become popular until about a hundred years ago.

In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter. They were called by such names as "jumbles," "Plunkets," and "Cry Babies." The names were extremely puzzling and whimsical. New England cooks seem to have had a penchant for giving odd names to their dishes, apparently for no other reason than the fun of saying them. Snickerdoodles comes from a tradition of this sort that includes Graham Jakes, Jolly Boys, Branble, Tangle Breeches, and Kinkawoodles.

Check out the recipe for Snickerdoodles.

Springerle (SPRING-uhr-lee) - These have been and still are traditional Christmas cookies in Bavaria and Austria for centuries. Springerle are white, anise-flavored cookies, made from a simple egg-flour-sugar dough. Usually rectangular or circular in shape, they have a picture or design stamped on the top. The images are imprinted with specially carved rolling pins or flat molds (Springerle presses, or boards). After the cookies are baked, the designs are sometimes enhanced with edible food colors-or with tempera or acrylic paints, if the cookies are to be used as decorations. Hartshorn is the traditional leavening (it is an ammonia compound).

These cookies are made with a leavening agent called ammonium carbonate, or baking ammonia. Ammonium carbonate is a byproduct of hartshorn, a substance extracted from deer antlers (harts horn). This leavener is the precursor of today's baking powder and baking soda. If you sample the dough of these cookies, you will be able to taste the ammonia, but it will completely evaporate out when the cookies are baked.

The name Springerle comes from an old German dialect and means "little knight" or "jumping horse." Historians trace these cookies back to the Julfest, a midwinter celebration of pagan Germanic tribes. Julfest ceremonies included the sacrificing of animals to the gods, in hope that such offerings would bring a mild winter and an early spring. Poor people who could not afford to kill any of their animals gave token sacrifices in the form of animal-shaped breads and cookies. Vestiges of these pagan practices survive in the baking of shaped-and-stamped German Christmas cookies such as Lebkuchen, Spekulatius, Frankfurter Brenten, and Springerle.

Scenes from the Bible were some of the earliest images portrayed on the springerle molds and were used to educate those who couldn't read or write. Eventually, other scenes were carved and the cookies soon reflected images of holidays, events, and scenes from every day life. The cookies were also used to celebrate births, weddings, and used as betrothal tokens. Exchanging springerle during the holidays was a common practice very much like we exchange cards today.

The oldest known springerle mold from Switzerland was carved from wood in the 14th century. This round shaped mold pictures the Easter lamb, and originates from the St. Katharine monastery in Will St. Gallen. It is now in the collection of the Swiss national museum in Zurich, Switzerland.

Check out the German Springerle Cookie Recipe.

Tuile (TWEEl) - French for "tile." A tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin or a mold) while still hot from the oven. Once cooled and stiff, the cookie resembles a curved roof tile.

The classic tuile is made with crushed almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts. Tuiles belong to a category of small fancy cookies, pastries, or confections called "petits fours."
Sources:
And All The King's Men, Fine Springerle Cookies.

Anzac Biscuit, Australian War Memorial.

Baking History, Joyofbaking web site, by Stephanie Jaworski.

Carmelites, Origin and Early History, The Free Dictionary.

Crusty debate rages in Legislature over official state cookie, by Bill Tolland, 3/14/03, Beaver County Times and Allegheny Times newspapers.

Cultural Icon: Fortune Cookies, by Alexandria Abramian, Hemisphere Magazine, 1999 United Airlines.

Edible Art: Springerle Cookies for Christmas, by Sharon Hudgins, December, 2001.

Festival of Snakes, Italy, Lonely Planet Publications.

Food Lover's Companion: Comprehensive Definitions of over 4000 Food, Wine and Culinary Terms, by Sharon Tyler Herbst, Barron's Educational Series, Inc. 1995, Second Edition.

Food Timeline History Notes: Cookies, Crackers & Biscuits, by Lynne Olver, editor Food Timeline, Morris County Library.

Fortune cookie US invention, by Ellie Parvin, Golden Gater Online.

Four centuries of Spousal love for Christ, Catholic Information Network (CIN), Eternal Word Television Network.

From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals, by Barbara Haber, Free Press, April, 2002.

How Sweet It Was: Cane Sugar from the Ancient World to the Elizabethian Period, by Brandy and Courtney Powers.

How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, by George Washington Carver, Tuskegee Institute, Alabama, Seventh Edition 1940.

In the Chips - The Complete Chocolate Chip Cookbook, by Peggy Mellody and Linda Rosenbloom, Rawson Associates, New York, 1985.

Origins of Springerle Molds, is-Paradies Olten.

Moravian Square, Heritage Newsletter, Her It Age, Volume 8, No. 3, Summer 2001.

Out of the Cracker Barrel: From Animal Crackers to ZuZu's, by William Cahn [Simon & Schuster:New York] 1969.

Pages from The Closet of Sir Kenelme Digbie Kt Opened.

Stefan's Florilegium, cookies-msg, by Mark Harris.

The Arab Contribution to Civilisation, Arab World Institute, Institut du Monde Arabe, Paris.

The First American Cookbook: A Facsimile of American Cookery; 1796 by Amelia Simmons; Unabridged republication of American Cookery, as reprinted by Oxford University Press, New York, 1984 Dover Publications edition.

The American History Cookbook, by Mark H. Zanger, Greenwood Press, Wesport, Connecticut, 2003.

The General Assembly of Pennsylvania, Senate Bill, No. 320 Session 2003, Chocolate Chip Cookie.

The General Assembly of Pennsylvania, Senate Bill, No. 271 Session 1999, Chocolate Chip Cookie.

The General Assembly of Pennsylvania, House Bill, No. 1892 Session 2001, Nazareth Sugar Cookie.

The Good Housewife's Jewel, Thomas Dawson, with an introduction by Maggie Black, originally publlished 1596, reprinted bySouthover Press, London 1996.

The History of Fortune Cookies, Fortune Cookies Co., Ltd, http://www.legis.state.pa.us/WU01/LI/BI/BT/1999/0/SB0271P0271.HTM, an internet web site.

The Oxford Companion to Food, by Alan Davidson, Oxford University Press: Oxford.

The snake rites for St. Dominick (Cocullo), by Vincenzo Battista, December 2001.

Toll House Cookies, Fascinating facts about the invention of Toll House Cookies by Ruth Wakefield in 1930.

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Crumbly, chewy, and pleasantly sweet, French cookies are anything but bland and boring.

Add a French twist to your snack or dessert with these cookie recipes!

France is widely known for its decadent pastries.

While French cookies aren't as wildly popular as croissants, the former has a special place in the heart of French people and cookie lovers like me!

From soft macarons, chocolatey meringues to savory palmiers, I have cookie recipes that you will actually want to make.

Whether you're craving some really good snacks or you want to infuse French flavors to your afternoon pick-me-up, here are 13 recipes to check out!

Macarons are more than just cookies. They're an elegant symbol of the French lifestyle.

Crisp outside but melty inside, macarons represent balance and refined pastry-making skills.

The base ingredients for these French cookies are sugar, almond flour, and egg whites.

Of course, don't forget the food coloring paste to make the macarons look vibrant.

What about the filling? Traditionally, these meringue discs are filled with jam, buttercream, or chocolate ganache.

Other filling options include cream cheese and curds.

The filling is, obviously, a matter of preference. The most important bit is to make these cookies with skilled labor of love.

There's still a debate going on whether madeleines are cakes or cookies. Are you team cake or team cookie?

Well, me, I'd like to think that madeleines are a cross of these two sweet delights.

Madeleines have a crispy shell-shaped exterior. And when you take a bite? Oh, I'm telling you, you're in for a soft cake-like treat!

This recipe needs no more than a sprinkle of sugar. Leftover madeleines, however, taste best when dunked into tea or coffee.

Also known as Sablé Breton, French butter cookies, hail from the northwest region of Brittany.

These cookies are irresistibly crumbly and flaky, with a melt-in-your-mouth texture.

The sandy feel of these cookies comes from the high proportion of butter and egg yolks. And mind you, you won't just use an ordinary butter here.

What you need is the best-quality salted butter to create sablés with authentic French taste.

Except for this fancy butter, other ingredients are already available in your kitchen pantry.

These golden-brown baked goodies are deliciously addictive and a cinch to make!

When you use high-quality ingredients, you'll fall in love with these cookies at first bite.

Most recipes require you to add vanilla extract or vanilla bean to flavor the cookies. But if you like to make a few tweaks, use cinnamon or lemon for the dough.

The result should be the same: buttery, light, and not too sweet cookies. Coating them in crystal sugar is a must for a crunchy bite!

Lace cookies are definitely not your average cookies. They're buttery and wafer-thin with a distinct toffee-like texture.

They're extra fancy, giving crunchy goodness with every bite.

What about the taste? Expect a fusion of sweet brown butter and caramel that's so addictive!

Make these cookies extra, extra special by turning them into a sandwich filled with Nutella or melted chocolate.

Bring out your best chocolate because we're about to turn it into super fudgy meringues!

Chocolate meringues are traditionally made with cocoa powder and melted chocolate. But for this recipe, it's perfectly okay to skip the cocoa powder.

Guess what? The result will still be chewy, gooey chocolate cookies with crisp tops!

Like other recipes, you can make this one gluten-free by using gluten-free chocolates.

Looking for the easiest French cookie recipe? This is it. Palmiers only require two simple ingredients: sugar and puff pastry.

I know you're wondering what would be the taste of these cookies.

They're simple and sweet when dusted with icing sugar - perfect to serve with coffee or tea.

You can always amp up the flavors by drizzling honey on top or serving the cookies with fruits and ice cream.

Here's a recipe that you'll use not just once. Whether you make these cookies every Christmas or even on an ordinary day, I'll bet no one will complain!

Moist cookies with melted chocolate drizzle - give me those!

When filled with graham cracker crumbs, walnuts, and chocolate chips, everyone at home won't stop reaching for more.

Waffle and cookie in one treat - is there anything better than that?

In its basic form, a French waffle cookie combines brown sugar, butter, and vanilla dough, and is then cooked on a waffle iron.

At first, waffle cookies look complicated to make. But really, the only special equipment you'll need is the waffle iron.

By following the simple baking steps, you'll have chewy, rich, and buttery waffle cookies in no time.

Add brie cheese and cranberry jelly to traditional palmiers, and you'll get delightful savory treats.

Brie cheese brings creaminess to the palmiers, while the cranberry jelly adds a tart, red berry flavor you'll love.

This recipe is just your guide to creating a savory version of palmiers.

Unleash your creativity and feel free to use other ingredients like fig, bacon, and caramelized onions.

While chocolate chip cookies are originally from the US, they have made it to other countries, including France.

Like the original chocolate chip cookies, the French version is oh-so-soft and chewy.

And if you like your cookies stuffed with tons of chocolate chips, this recipe is for you!

Enjoy these warm cookies with a tall glass of milk for breakfast, or turn them into a chocolate ice cream sandwich for dessert!

If you're a fan of eclairs, then you'll adore these eclair cookies! They're ridiculously delicious, all thanks to the creamy filling and rich chocolate topping.

The best part? There's no baking required to make these bite-sized goodies.

Eclair cookies are comparable to an ice cream sandwich, only smaller (like the size of macarons) and filled with cream cheese.

Give your cookies a pop of color by topping them with fresh cherries. So pretty!

French toast in the form of cookies? Yes, please!

When I first made these cookies, it reminded me of my childhood memories. That cinnamon pop tart taste is unmistakable!

Since then, I just knew that I'd be making this recipe over and over again.

With this recipe, you'll have insanely good cookies for breakfast in just 20 minutes.

Don't forget to top it off with maple syrup for a perfectly sweet bite!

Crumbly, chewy, and pleasantly sweet, French cookies are anything but bland and boring. Add a French twist to your snack or dessert with these easy cookie recipes!

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Crumbly, chewy, and pleasantly sweet, French cookies are anything but bland and boring. Add a French twist to your snack or dessert with these easy cookie recipes!

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Top 15 American Cookies: A Part of the American Dream

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We explore the American cookies, such as chooclate chip cookie. The rankings are based on the popularity of the cookies, and their importance in the American culture

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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the "Top 10 American Cookies" list until April 15, 2024, 1,599 ratings were recorded, of which 1,457 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven't tried.

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10 Best Cookies in the United States of America

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List includes: Snickerdoodle, Oatmeal Cookies, Moravian Spice Cookies, Peanut Butter Cookie, Whoopie Pie.

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The cookie, such a small little treat, but surprisingly has a very long history and is loved by millions. Did you ever how the first cookie came to be and what they look like in different cultures? Here is a Brief History of the Cookie.

The actual definition of a cookie is pretty wide. A cookie is any flour-based sweet cake that can easily be held in your hand. Cookies can either be crisp or soft, thick or thin.

The Origin of the Cookie

The first cookies are thought to be test cakes bakers used to test the oven temperature. They date back as early as 7th Century A.D. Persia which is now Iran. They were one of the first countries to grow and harvest sugar cane.

With war and exploration eventually sugar was introduced to the Mediterranean area and European countries and so were cookies. And by the end of the 14th century, cookies were common place in European cities. The earliest cooking books from the Renaissance were chockful of cookie recipes.

One popular type of cookie in Elizabethan England was a square short-cookie made with egg yolks and spices and baked on parchment paper.

After the Industrial Revolution, improvements in technology led to more variety of cookies be available commercially. The base for all cookies were the same though: wheat flour, sugar and fats like butter and oil.

Coming to America

Of course when the Europeans arrived in the Americas, they brought their cookie recipes with them. Soon they adapted the old recipes to fit the New World. American butter cookies are a close relative to the English teacake and the Scottish shortbread.

In the Southern colonies, every housewife knew how to bake tea cakes that had no extra flavoring except butter and sometimes a couple drops of rose water.

The first American cookies that showed up in cook books had creative names like Jumbles, Plunkets and Cry Babies which gave no clue to what was inside the cookie. As the expansion of technology grew in the United States, new ingredients started to show up in cookie recipes. For instance with the railroad, more people could purchase fruits and nuts like coconuts and oranges. Even cereal started showing up in cookie recipes after the Kellogg brothers invented cornflakes in the late 1800s. Then when electric refrigerators became available in the 1930s, icebox cookies also became popular.

Here are some of the most popular types of cookies from around the world.

Animal Crackers originally came from England to the United States and were first just called "Animals". Then in the late 1800s, manufacturers in the United States began making them. Then with the rise of P.T. Barnum and his circus, "Animals" became "Animal Crackers" and that is when you started to see the still familiar square box with a circus cage on it and a handle for easy carrying.

Anzac Biscuit are Australia's National Biscuit, but they started out as a hardtack biscuit for the Australian army. Because of their longer shelf life, these biscuits were used as a substitute for bread.

Biscotti is the general term in Italian for cookies. The word actually means "twice cooked". For these cookies, the dough is shaped into logs and baked until they are a golden brown color. Then the logs are sliced into individual cookies and baked again.

Other countries have their own version of the Biscotti. The Dutch call theirs a rusk cookie and in Germany it is the zwieback.

The Chocolate Chip Cookie actually was invented by mistake by Ruth Graves Wakefield in 1937 in Massachusetts. She ran the Toll House Restaurant and would often bake cookies for her guests. On the day in question, she was making "Butter Drop Do" cookies when she realized she had run out of baker's chocolate. She used a bar of semisweet chocolate instead expecting it to melt into the dough but instead the pieces of chocolate kept their shape. And that was the first bath of chocolate chip cookies. She originally called the cookies, "The Toll House Crunch Cookies".

In 1939, Betty Crocker mentioned the cookie on her radio series on "Famous Foods From Famous Eating Places" and soon people everywhere were asking for the chocolate chip cookie. Ruth eventually made an agreement with the Nestle company that allowed them to print the recipe on the back wrapper of their Semi-Sweet Chocolate Bar and the rest is history.

In 1997, the chocolate chip cookie became of the official cookie of the Commonwealth of Massachusetts.
The origin of the Fig Newton is still up for debate. One claim is that the jam-filled cookies were invented by a Philadelphia inventor named James Henry Mitchell in 1891 when he created the machine that allows the cookies to be filled with jam. The machine was patented in January of 1892 and the cookies got its name from the town of Newton, Massachusetts.

Another claim is that the Fig Newtown was instead first created in 1899 by Charles Martin Roser in St. Petersburg, Florida. He had a cookie and candy manufacturing company and the legend says that he sold the right to his fig cookies for 1 million dollars, but there is little evidence to support this.

Ladyfingers date back to 11th century France and were popular among the royalty of Europe. In the early 1900s, they also became popular in the United States and Specialty Bakers Inc. in Marysville, Pennsylvania became known as "The Lady Finger Specialist".

The Nazareth Sugar Cookie, also known as the Amish Sugar Cookies, probably has origins in Germany, but was perfected in the Nazareth area of Pennsylvania by German Protestants that settled there in the 1700s. The cookie is actually shaped like a Keystone, the state's symbol.

This is just some of the popular types of cookies around the world. How is cookie dough made? There are so many different fun recipes. At DoDo's Edible Cookie Dough & Ice Cream, we love all types of cookie dough and make it our mission to find creative combinations for our customers to enjoy. For the best edible cookie dough near me, choose us. If you are interested in joining our edible cookie dough shop franchise or even just more of the history of the cookie, give us a call or send us a message today.

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A Brief History of the Cookie - DoDo Cookie Dough & Ice Cream

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Learn more about our love of sweet treats with this brief history of the cookie. Call or message DoDo Edible Cookie Dough & Ice Cream for more information.

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With 11 million page views and counting since 2013, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. And you don't even need a mixer!

Reader Adrienne commented: "These are the best cookies I've ever had. Incredible. Don't cut corners or you'll miss out. Do everything she says and you're in for the best cookies of your life. ★★★★★ "

There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. Just a glance at the hundreds of reviews in the comments section tells me that this recipe is a favorite for many others too! In fact, if you asked me which recipe to keep in your apron pocket, my answer would be this one. (In addition to a classic cut-out sugar cookies and flaky pie crust, of course!) Just read the comments on a post in our Facebook group. These cookies are loved... and, warning: they disappear FAST.

The recipe is also included in two of my published cookbooks (in Sally's Baking Addiction, I swap chocolate chips for M&Ms/chocolate chips combo).

Why Are These My BEST Chocolate Chip Cookies?

The chewiest of chewy and the softest of soft.

Extra thick just like my favorite peanut butter cookies!

Bakery-style BIG.

Exploding with chocolate.

Back in 2013, I tested this cookie recipe over and over again to make sure they're absolutely perfect. I still have a big space in my heart (and stomach) for these Soft Chocolate Chip Cookies. Today's recipe is similar, but I increased the chewiness factor.

Reader A.Phillips commented: "Look no further. This is it. This is the perfect cookie recipe. Follow her instructions exactly and the cookies will be chewy and amazing. ... These are the most perfect cookies I've made and I've tried at least 20 different recipes. ★★★★★ "

You can make them with chocolate chips or chocolate chunks.

Key Ingredients for Chewy Chocolate Chip Cookies

The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It's the ratios and temperature of those ingredients that make this recipe stand out from the rest.

Melted butter: Melted butter produces the chewiest cookies. It can, however, make your baked cookies greasy, so I made sure there is enough flour to counteract that. And using melted butter is also the reason you don't need a mixer to make these cookies, just like these pumpkin chocolate chip cookies and M&M cookie bars.

More brown sugar than white sugar: More brown sugar than white sugar: The moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary, though. It's dry and helps the cookies spread. A little bit of spread is a good thing.

Cornstarch: Why?Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies.

Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg + 1 egg yolk, at room temperature. See the recipe Notes for how to bring your eggs to room temperature quickly.

The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn't even look like normal cookie dough! Trust the process...

The most important step is next.

2 Major Success Tips

1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill for at least 2-3 hours and even up to 3-4 days.

After chilling, the dough is quite solid, so let it sit at room temperature for 10 minutes (to soften it up slightly) before shaping. (No time to chill? Make these soft & chewy chocolate chip cookie bars instead!)

2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that's 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We're talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy columns, LOL.

Watch the video below to see how I shape them. I also demonstrate how I use a spoon to reshape them during baking if I see they're spreading too much.

Another Success Tip: When you remove the cookie dough from the refrigerator, the dough may be slightly crumbly. Scooping and then shaping it with warm hands keeps it intact.

Tools I Recommend for This Recipe

I've tested many baking tools and these are the exact products I use, trust, and recommend to readers. You'll need most of these tools when making sugar cookies and snickerdoodles, too!

Can I Freeze This Cookie Dough?

Yes, absolutely. After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can bake just a couple of cookies whenever the craving hits. (The chewy chocolate chip cookie craving is a hard one to ignore.)

If you're curious about freezing cookie dough, here's my How to Freeze Cookie Dough page.

Facebook member Leigh commented: These are the only CC cookies I've made for years (and this recipe is how I came to be such a fan of SBA!) This recipe worked great when I lived in Denver and had issues with baking at altitude, and it's still our favorite now that we're back at sea level. I usually make 4x-6x batches and freeze tons of cookie balls to bake later.

Q: Have you baked a batch before? Keywords: chocolate chip cookies
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:

Cornstarch helps product soft and thick cookies.

Using more brown sugar than white sugar results in a moister, softer cookie.

An extra egg yolk increases chewiness.

Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness. It's a trick we use for cake batter chocolate chip cookies, too.

Using melted butter (and slightly more flour to counteract the liquid) increases chewiness.

Chilling the dough results in a thicker cookie. Almost as thick as peanut butter oatmeal chocolate chip cookies, or their gluten free counterparts, flourless peanut butter oatmeal cookies 🙂

Chewy Chocolate Chip Cookies

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Best Chocolate Chip Cookies (Popular Recipe!) - Sally's Baking Addiction

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These ultra soft and chewy chocolate chip cookies have readers raving about the recipe. And the best part is you don't even need a mixer!