Do you remember that chain letter than went around in the wee days of the internet? The one with the recipe for Neiman-Marcus cookies? It’s probably still circulating, but I came across it almost twenty years ago (woah — time flies!) and every bloody time I walk into a L’Aroma Bakery in Anchorage I think of that email. You see, I’m difficult to impress when it comes to bakery cookies. Most are too huge and way over-baked. Plus, in what is likely a cost-cutting measure, the cookies are usually missing something delicious and they fall flat on their faces on the palate.
But L’Aroma is different.
I’m also not usually a huge fan of oatmeal cookies, but their version — which uses cranberries instead of the archetypal raisin — will sucker-punch you with their sheer deliciousness and you won’t even mind.
So, the point is that many of us have a list of “I want this recipe for my very own” from our various favorite haunts. L’Aroma’s oat-cran cookie is definitely on the short list. (Oh, the other stuff on the short list? The triple-berry scones from — of course — L’Aroma* and the chocolate-chip cookies from A Sweet Affair in Walnut Creek, CA.) Would I pay $250 for the recipe? Well, given that The Hubs and I are prone to taking foodcations to Anchorage every year and we certainly spend more than that on just getting there, it doesn’t seem unreasonable. And since we can’t go this summer (which is killing me), maybe I should just cajole them into selling their recipe instead — it would be cheaper than a trip up there.
Failing that, I have this recipe. No, it’s not exactly the same as my L’Aroma favorite since there are pecans and chocolate and the flavor is a bit different, but these cookies are almost as good. But let me tell you, this is almost the recipe That Never Was. For some reason, I had to do battle with these cookies FIVE TIMES before I finally got the better of them. I referred to one of my failures — attempting to make brown sugar at home — already, but the other failures generally had to do with forgetting how to read a measuring cup and over-baking (which really surprised me, given that these sorts of errors don’t usually happen in Cook’s Illustrated recipes, especially when they have an admonishment that says “Do not over-bake!”). But I have emerged on the cookie gauntlet successful, after learning to stock my freaking kitchen with the right kind of sugar, rembmering that fluid ounces and tablespoons are NOT the same thing, and pulling out every trick I know to maximize a cookie’s chew. Now that I’ve done the behind-the-scenes work, I implore thee: go out and bake these too!
* When we were last in Anchorage last summer, The Hubs and I pulled off The Great Scone Heist, in which we hit every singe location in the city that sold the scones and bought them out so we could freeze them and take them home with us. If you understand how quickly each morning the residents and tourists buy out those scones, you’ll be impressed by our feat. Also — and this is a total digression here — whenever I go to the Kaladi Brothers Coffee (Alaska’s far-superior answer to Starbucks) in Seattle, I’m always slightly disappointed that they don’t carry L’Aroma pastries like their more northerly locations do.