Drip cookies are made by dropping batter onto a baking sheet and are popular in the US and UK. The batter is made from flour, sugar, eggs, and oil or butter, and can be customized with other ingredients. The Toll House Chocolate Chip Cookie is a famous example. No Bake Cookies are another variation that requires refrigeration. The origin of cookies dates back to ancient Rome and evolved into small cakes and wafers. The Dutch term “koekjes” became the word for “cookie” in the US.
Cookies that are made by dropping a spoonful of batter onto a baking sheet are called drip cookies. The batter for these types of cookies is usually soft, but stiff enough to hold their shape when dropped onto the pan. As it bakes, the dough will spread out and flatten to form the popular circular cookie shape. The word biscuit is commonly used in the United States and Canada, but these sweets are often called biscuits in the United Kingdom and some other English-speaking countries.
The batter is basically the same for all drop cookies, and is made from flour, sugar, eggs, and oil or butter. The baker can add other ingredients to the batter to create one of many varieties of drip cookies, such as chocolate chip, oatmeal, and rock cakes. The most famous drop cookie is probably the Toll House Chocolate Chip Cookie, invented in Whitman, Massachusetts in the 1930s. Ruth Wakefield, owner of the Toll House Inn, finished baking chocolate for her chocolate chip dough cookies and used crushed candy bars instead.
No Bake Cookies, usually requiring refrigeration rather than baking, is another variation of the classic drip cookie. The name indicates that no cooking is required, but some recipes may instruct the baker to heat or melt some of the ingredients in a pan during the process of preparing and mixing the batter. Peanut butter cookies are a popular example of a no-bake cookie. Most peanut butter chip cookie recipes call for the baker to heat all the ingredients in a skillet over the stove before adding the peanut butter. After mixing in the peanut butter, the dough is dropped onto a pan or plate and placed in the refrigerator for a few hours or overnight.
The origin of the cookie is steeped in history. Biscuits were part of the ancient Roman army rations because they were portable, durable, and didn’t deteriorate quickly. This dense bread-like food gradually evolved into small cakes and wafers. Today, most English-speaking countries still use the traditional word cookie to define these little desserts. In the 1600s, America was introduced to cookies by early English and Dutch immigrants. The Dutch term for cookie is koekjes, meaning “little cake,” and it became the word for “cookie” in the United States.
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