Welcome to our website! I am so excited about all the things that will start to bloom here, as I hope this can become a garden of resources for you. As our show gears up and gets ready to launch, I am so in awe of this opportunity to start right here and now!

&nbsp;

In this year 2020, I truly hope to meet this moment. I want to innovate and make a collective experience out of a daytime show. I have worked my whole life, but somehow this feels different! High stakes! And endless ways to connect with people!

&nbsp;

From news to pop culture, human interest to comedy - we can have those amazing discussions that we need to have in order to grow! I love exploring everything and finding our way to beauty and wisdom, as well as to the heart and humor in life. I want to reach for an intelligent optimism and just have some fun while doing so. If you’re out there... and this sounds good to you... then thank goodness! Because this is just the beginning. Thank you for reading this and more to come!

&nbsp;

All my best,

hello, it's Drew

vertical_landing_page_blocks

Drew's Cookbook Club

Drew Barrymore shares cookbooks from her personal collection and gets recommendations from chefs and fellow foodies we admire.

The Drew Barrymore Show Staff

Recipes & Cooking

Recipes

NIKI & Rich Brian Cook Eitan Bernath's California Drive-In-Inspired Burgers

In honor of their song "California," and Drew's Cali roots, NIKI &amp; Rich Brian learn to make a California-inspired fast food burger with an original recipe by Eitan Bernath, cooked in Drew's very own Beautiful airfryer! In-N-Out is that you?

&nbsp;

To get Drew's airfryer, <a href="https://urldefense.proofpoint.com/v2/url?u=https-3A__goto.walmart.com_c_2514802_565706_9383-3FsubId1-3Ddrew-26veh-3Daff-26sourceid-3Dimp-5F000011112222333344-26u-3Dhttps-253A-252F-252Fwww.walmart.com-252Fip-252FBeautiful-2D6-2DQuart-2DTouchscreen-2DAir-2DFryer-2DBlack-2DSesame-2Dby-2DDrew-2DBarrymore-252F243088488-253Fselected-253Dtrue&amp;d=DwMFaQ&amp;c=jGUuvAdBXp_VqQ6t0yah2g&amp;r=NIrUnDDiAfp2A73OrCwpYuMBG4kzA0luwQOTsMtCT94&amp;m=x14cmW3KVydU5gjAazru13agCcLPs6N6hLUJbh-NKhg&amp;s=_U3ki9bXR6ssnrjVMOOTq7PYZrC2pi8T76CrkPuFbn0&amp;e=">head here</a>!

Chef Catherine McCord's Stir Fried Ramen

<h1>Cookie Troubleshooting</h1>

Baking the perfect cookie can be TOUGH. I get it. Even after giving your dough major TLC, you can end up with a cookie fail. Let me guess—you followed the recipe, just as it said. You did your very best, but they’re still not flawless. These are the troubleshooting lessons I’ve learned from baking thousands of batches of cookies at home and in the DO kitchen.

ISSUE 1 - TOO MUCH SPREADING&nbsp;

If your cookies spread too much, you should try these tips before you give up!

<ul>
	<li>Chill your cookie dough! The colder the dough starts out, the thicker the cookies will end up.</li>
	<li>Never use hot baking sheets. Your cookie dough will start to spread the second it hits the pan.</li>
	<li>Heavy-handed on the butter? I know, it’s good, but make sure your measurements are precise. Cookies with too much fat can’t hold structure.</li>
	<li>Temp too low? If your oven says it’s 350°F but it’s lying and it’s actually 300°F, your cookies will slllooowly spread instead of quickly bake.</li>
	<li>Put down the PAM! Use parchment paper or a silicone baking mat to keep your cookies from sticking. Cooking spray can be absorbed into cookies, causing them to loosen and spread.</li>
</ul>

ISSUE 2 - THEY DIDN'T SPREAD AT ALL

If your cookies didn't change shape at all, or they are like tough/crumbly biscuits it could be...

<ul>
	<li>You might have mis-measured the flour. Flour is the most commonly mis-measured ingredient in baking. Always fluff your flour and then scoop it into the measuring spoon and level it off to make sure it's just right.&nbsp;</li>
	<li>Maybe you over mixed? Did you get distracted and leave the mixer going for too long? You might have over activated the gluten, which will cause tough cookies that are best for the trash!</li>
	<li>Did you over bake on accident? &nbsp; Check your oven temperature and time. Pull cookies out when they are just barely golden brown - they will continue cooking on the sheet while it's hot!</li>
</ul>

ISSUE 3 - &nbsp;THE BOTTOMS ARE BROWN

Oh no! Cookie mistake #1.&nbsp;

<ul>
	<li>Did you use a dark baking sheet? Try a lighter one and line it with parchment paper or a non-stick silicon mat.</li>
	<li>Is your oven rack too close to the bottom? Just move it up so it's closer to the middle or top!&nbsp;</li>
</ul>

ISSUE 4 - THE BATCH DIDN'T BAKE EVENLY

The worst! Some are overdone, underdone, half done.. it's a mess.

<ul>
	<li>Rotate, rotate, rotate! Most home ovens bake unevenly. Try rotating the sheet 180 degrees halfway through the bake time. If you’re baking two sheets at once, rotate their rack placement too—move the bottom to the top and vice versa.</li>
	<li>Use a cookie scoop. When cookies are different sizes, they have no chance at baking evenly. Come on, your hands can handle the workout!</li>
	<li>Try turning on the convection setting - that fan in the back will help to evenly distribute the heat. Plus it can speed up your baking time - win, win!</li>
</ul>

ISSUE 5 - MY COOKIES LOOK BLAH! 
 
Are you doing all the things but still having trouble? The worst!

<ul>
	<li>Check to make sure your leaveners aren't expired or old! Have they been sitting in your cabinet for the last 2 years? Might be time to get some new ones!!</li>
	<li>You should get new leaveners every 6 months! Or, you can test to make sure they are still active. Place baking powder in water and it should fizzle. Try mixing baking soda with vinegar and if you don't get that volcanic explosion from your 4th grade science fair, you might need to get a new box!</li>
	<li>Did you swap out baking powder for baking soda thinking it wouldn't matter? Wrong! Baking soda and baking powder are used intentionally! They react with other ingredients in the dough. For example, baking soda is a base, so it needs an acid in the recipe to react with. Without the acid, it can't do it's job!</li>
</ul>

COOKIE 6 - PERFECTION 
 
You did it! Too perfect to eat? NAH!

<ul>
	<li>They're round and thick, fudgy in the center with melty chocolate throughout and just enough crunch on the edges.</li>
	<li>Let me guess? You used a cookie scoop! You chilled your dough! You added toppings on top before you baked it! You lined the tray with parchment!!</li>
	<li>Congrats, you're a DO PRO!</li>
</ul>

- Kristen Tomlan

hot stuff

Best 2020 Moments from The Drew Barrymore Show

Jimmy Fallon Shares Tears, Laughs Over 15 Years of Fever Pitch and Family

Drew's Little Book of Small Businesses Gift Guide

Drew wants a Hand-Written letter from you!

Drew shares cookbooks from her personal collection and gets recommendations from chefs and fellow foodies we admire.

related

NIKI & Rich Brian Cook Eitan Bernath's California Drive-In-Inspired Burgers

Chef Catherine McCord's Stir Fried Ramen

Chef Kristen Tomlan's Signature Chocolate Chip Cookie