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Customer Review

54 of 62 people found the following review helpful
5.0 out of 5 stars I love flour's cookies!, October 25, 2010
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This review is from: Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (Hardcover)
My five-star review of flour may be "putting the cart before the horse" since I've only made one recipe thus far, but I'm going to go ahead and go out on a limb and call it a five-star baking book! I'm going to do it because I have quite a large collection of baking cookbooks from which to compare, and can tell from reading the recipes that they all seem to have appropriately balanced ingredients and flavors. In addition, the book is beautiful (lovely photographs to dream over) and a joy to read through. As for the recipe that I did try, the Chunky Lola Cookies", they were some of the best cookies I've ever made! These chocolate chip cookies are a magnificent combination of oats, pecans, shredded coconut, and chocolate. They somehow manage to be chewy, crisp, and soft in all the right way. One would think that the ingredients in this cookie would compete with one another, but they don't; in fact, they all work together like a championship team bringing home a divine flavor trophy with each bite. My husband even made ice cream sandwiches out of them, which took them to a whole other awesome level. I plan on making these for friends and family as an affordable gift to give during the holidays. I look forward to trying the many other great looking recipes in Joanne Chang's book.

Update 11/1: I made the homemade fig newtons. They were pretty good, but a lot of work and very time consuming. I actually split this recipe up and made it in 2 days. On day one, I made the fig filling. The cook time on it takes about an hour, and you need to let it cool completely, so give or take another couple of hours. On the following day I made the dough, which is pretty simple. However, the completed dough is pretty difficult to work with to get into that rectangle shape and fold it over the filling. It then takes about 40 minutes to bake, and another hour to cool completely before you should cut into it.
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