I've always been a fan of B&Ws from William Greenberg bakery on Madison Ave (www.wmgreenbergdesserts.com) but you've piqued my interest...next time I'm in Manhattan I'll have to stop at Orwasher's to see how theirs compare.

Praeventia from Costco is doing wonders for regularity through its fibre content.^

Just commented this to my wife.:)

Just stopped off at Orwasher's and picked up a B&W. Quite tasty. That place is becoming a new favorite of mine. Still prefer the Levain cookies, but Orwasher's has some great stuff, and is on the right side of the park for me.

Oh yes! I had those for the first time in February when I was in Baltimore and fell so madly in love that I had to learn how to make them.

Reminiscent of a NY Black and White, except without the white. Yummy, cakelike cookie covered in fudge. Divine!

My absolute favorite cookie is an Italian bakery creation that I don't know the name of. It's got a cookie like base, a dollop of apricot and a topping of almond paste, studded with pignoli nuts. Like a bite sized, heavenly nut pie. Again, something else that I learned how to make so that I wouldn't have to hunt for them :).

I hate all packaged soft cookies. They taste like the chemicals they use to keep them that way. Bakery cookies are a different story. Now, a soft cookie that is great are the lemon ricotta cookies at Nordstrom Cafe. They have a cakelike consistency, with crispy edges and a great lemon frosting. Perfect in every way.

You know what makes those cookies so soft and delicious?

1.) Butter (or shortening). Lots of it.
2.) Letting the dough come to room temperature before baking.

Home made? Chocolate chip + peanut butter chip, to my wife's friend Katie's recipe.

Bakery? Linzer cookies (raspberry or apricot, or better still, one of each) from La Marjolaine in Sunnyside.

Store-bought? The fudge-covered Oreos they have around Christmas.