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the urban baker: "Flatsos"

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Friday, April 17, 2009


These are Isaac's favorite all time cookies.  When ever I ask him what he wants me to bake, I can always count on him responding with "flatsos" as he so adoringly calls them.

I have been making these cookies since I first got the recipe back in 2001.  I found them in a Martha Stewart Holiday  Cookies Magazine.  I have two copies of this magazine and both copies are sticky and covered in remnants of cookie doughs and glazes.  The pages are worn and torn and marked up with notes and comments.  I am very attached to this particular issue as it was one of the first holiday issues they had published in this type of format.  The real name for this cookie is Lexi's Favorite Chocolate Chip Cookies.  I have come to learn that these are Alexis' (Martha's daughter) favorites and bakes them often and posts them on her website.  If you are not familiar with her blog or her show on Sirius, then you must check it out. Alexis and her partner, Jennifer, have had a huge influence on me in the way that I bake and package my goodies.  We have become friends over the past two years and I just wish I lived closer to both of them. They are the perfect duo!

We are responsible for snack tomorrow for Isaac's baseball game and as always, I let my kids choose the snack for their team.  Isaac's request are as follows:
• pixie tangerines
• pretzels
• Bazooka bubble gum
• Flatsos
• Gatorade

His wish is my command.  Today I whipped up the batter and baked off a few for some neighbors.  Tomorrow a.m. I will wake up and bake the rest of the batter.  These cookies are really best eaten the day that they are baked.  They are super thin and tend to get limp within 24 hours.  Even if you store them in a tin or glass cookie jar (as I do), they just don't really hold up.

Also, in the past, I have experienced inconsistent results.  However, this past year, I found a solution.  I add an additional 3 tablespoons of flour to the original recipe. It seems to make all the difference in the world.  

Here is the recipe:

3 1/2 C.  all purpose flour
(I add 3 additional tablespoons)
1 1/2 tsp. table salt
2 tsp.  baking soda
1 lb unsalted butter, room temp.
3 C. packed brown sugar
1 C. sugar
4 large eggs
2 tsp. vanilla
1 1/2 C. semisweet chips (I use bittersweet)

•Preheat oven to 375*. Line two baking sheets with parchment and set aside.

•Sift flour, salt and baking soda and set aside

•In the bowl of your electric mixer, cream the butter.  Add the sugars and beat until combined and fluffy.  Beat in eggs one at at time.  Add vanilla.

•Add flour mixture and beat on low.  Add chips and beat until combined.

•I use a 2 tablespoon ice cream scoop and put about 6 on each baking sheet.  Leave lots of room as they spread, ALOT!  

•Bake until golden brown, 8 minutes.  Rotate sheets 1/2 way through.  Remove cookies and cool on racks. DON'T  take cookies off until cool.  They will fall apart and "melt".  

I have lots and lots of baking pans and cooling racks.  I give these cookies lots of time to "rest" on the baking sheet that they were baked on.

These are not a cakey cookie.  They are a buttery, chocolaty, chewy cookie.  If you like to bake, you should give them a try.


Anonymous Anonymous said...

I have a suggestion that I got from a friend, an avid cook, baker, and "foodie". For the recipes she really likes, she uses "sheet protectors" that you can buy at Staples or other office supply store. They're great! The protectr might get all messed up with water and flour, etc, but the actual recipe that was torn out of a magazine, does not. You simply wipe down the sheet protector and it's good as new. i have a 3" binder that I put all my recipes in and they all have sheet protectors on them!

April 18, 2009 at 12:14 PM  
Anonymous JennK said...

Wow, I can't believe the brown to white sugar ratio. I have always wondered what it would take to make chewy flat cookies like this. They are on my "to bake" list now!

April 20, 2009 at 5:44 AM  
Blogger Steph said...

My favourite are thin and chewy cookies like these! There's a lot of butter!

April 20, 2009 at 5:47 AM  
Anonymous Mai Mai said...

These cookies are calling to me. Was wondering tho, are these chewey or crunchy cookies?

May 31, 2009 at 3:48 AM  
Anonymous Mai Mai said...

Ooops! I didn't see the entire post and that you wrote that they are chewy. can't wait to try these!

May 31, 2009 at 3:50 AM  
Blogger Eddi said...

I made these yummy cookies last weekend after I saw this recipe on your blog. I just happened to have all the ingredients on hand so it was a perfect way to spend a Sunday. I followed the recipe but halved it because I didn't have enough ingreedients to make a full batch. It made plenty and I took them to work to share. Everyone loved them. After baking the first cookie sheet full I decided to add more flour because they were too flat and they fell apart when I took them off the cookie sheet. I added about 3/4 cup more flour and that did the trick. I added chopped walnuts for the nut lovers to about 1/4 of the batter. I live in Florida and because of the humidity and the heat we have to sometimes adjust recipes. They were perfect after sdjusting the recipe. Thanks Susan. I hope to try your biscotti next. I love biscotti!

July 16, 2009 at 10:56 AM  

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