Chocolate chip cookies sound basic, but baking them from scratch can be tricky. Even a tiny misstep can result in dried-out, crumbly, hard-as-rock cookies or, worst of all, cookies that are mushy and raw in the center yet somehow burnt to a crisp on the edges. Remi Hayashi Girouard, pastry chef and co-owner of Goody Goodie Cream & Sugar in San Francisco, has a few simple rules for how to bake chocolate chip cookies the right way, every time.
Make over an old-fashioned childhood favorite with a surprising salty-sweet caramel filling. A quick tip: refrigerate the pies before packing away to keep the filling firm.
Slow Cooker Steel Cut Oatmeal
A perfect healthy yet hearty breakfast, this creamy steel-cut oatmeal is made in the slow cooker, so it's ready when you wake up. You can customize your bowl with whatever toppings you like: fresh or dried fruits, cinnamon, maple syrup, nuts . . . Read more.