e.e. cookies: Moist and Rich and Made on the Upper West Side

Chocolate cookies

Photo: e.e. cookies

I rarely buy cookies. That’s because I try to find the time to make my own.  Not surprisingly, I customize them to my liking.  Like I put double the amount of chocolate chips—make that 70 percent dark chocolate chunks—in my version of that classic cookie.

But often, I’m too busy to bake, so I buy.  My usual go-to packaged cookie is Tate’s, with its buttery finish and crisp, crunchy bite.

Recently, I got to sample e.e. cookies, a line of home-style desserts, made by Kori Stanton, an Upper West Side mother of two. (See ratings below)

Stanton explains that e. e. stands for the first initial of her daughter’s first and middle names. She also has a five-year old son, who may get some treats named after him soon.

“I’m going to have to figure out something for him,” the Indiana native says. “He’s starting to wonder why his name isn’t involved.”

About Those Cookies

If you’re a soft cookie fan, these treats deserve some serious consideration. If you’re after a dainty morsel to satisfy your sweet tooth, look elsewhere. These babies are rotund and rich, with a nice buttery-butterscotchy finish. And e.e. cookies are not cloyingly sweet. They taste like they’re made for grown-ups.

Stanton uses cage free eggs, raw sugar and unbleached flour, according to the e.e. cookies web site. She lards her cookies with sweet bits that include Reese’s Pieces, dried blueberries, walnuts, and vanilla bean shavings.

Do these cookies taste like homemade?  Of course not. But they’re very nice to have around the house when the cookie urge hits, and great with a cup of tea.

Our panel of tasters: Yours Truly, Yours Truly’s Hubby, and Chef Renee Marton.

TOP PICK: Old-fashioned Chocolate Chip

Definitely my favorite. Lots of chips and a buttery after-finished. Soft and moist.

TOP PICK: Peanut Butter

“Your mouth will be glued to the taste!” e.e. Cookie’s web site proclaims. I have to sort of agree with this—and I’m not at all a peanut butter cookie fan.  These were delicious and actually tasted of peanut butter—a rare occurrence, in my experience, when it comes to almost any peanut butter confection.

Triple Chocolate Chip with Pecans

The web site says there are “2 ½ pounds of dark, milk and semi-sweet Ghirardelli chocolate and pecans” in this cookie. The Hubby and I loved how rich and buttery these were, but we couldn’t find the nuts.

Oatmeal with Dried Cranberries, Blueberries and Walnuts.

“A burst of flavor!” says the web site.  That’s for sure.  Was there any 0atmeal in this zoftic treat shaped more like a matzoh ball than a cookie?  I couldn’t say.  The taste of cinnamon and nutmeg was frankly overwhelming. These were the sweetest of all the e.e. cookies we tasted.  For Chef Renee, on the other hand, the oatmeal cookies were a definite standout.  “I like a heavily spiced cookie,” she said, adding that in the 19th century it was customary for bakers to load up their cookies with lots of spices. “Cookies weren’t bland like they are now.”

Dark Chocolate Chunks with Dried Cherries

I’m not a dried fruit fan, especially in my cookies. But if you are, these are larded with pieces of dried cherry and quite chocolatey. The Hubby complained they were a bit dry.

White Chocolate Macadamia Nut with Dried Cherries

Weirdly, given the brightly flavored ingredients that went into making these cookies, they were a bit on the bland side. Hubby and I both rated them our least favorite. Chef Renee really liked them. 

Order e.e. cookies here.


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