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Chatelaine Kitchen

Cookie crazy

By Claire
coconut bars, take 1

It's day 1 of development and testing for our big Holiday Cookie story. We're all pretty excited for this feature, and we've had many chats and meetings just trying to narrow down a list of favourites. I go gaga for a chewy ginger cookie, and we've got a killer one in the works. Our first attempt tasted good but could stand to have its flavour amped waaay up. Tomorrow we'll add fresh ginger and dark chocolate.

Today we're also working on buttery hazelnut cookies and some ridiculously indulgent coconut bars (above, yum!!).

Thanks for reading! We're going to use this blog as a way to give you a sneak peek at what we're working on for upcoming issues, as well as a place to share tips and tricks that we learn as we develop and test more great recipes in the Chatelaine Kitchen. Let me know what you think.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.