First Light welcomes Vaughn Vreeland, video journalist and YouTube personality, to talk all things cookies.

The event will begin with an author reception from 6:30–7 p.m., followed by a conversation and signing. Tickets include a copy of the book and a reserved seat. Unreserved seats are available on a first come, first served basis. Free RSVPs are also encouraged.

About the book

Dessert is sometimes seen as a bonus, but what could be more essential than delightful treats? From NYT Cooking and curated by Vreeland, COOKIES is the ultimate collection of treats–from classic recipes that taste like home, to flavor-packed bites that will become your new go-tos.
When you need a trusted recipe for the Best Chocolate Chip or Classic Oatmeal Raisin Cookies, look no further. If you’d like something fresh, try the Salted Margarita Bars or Lemon-Turmeric Crinkle Cookies. Feeling a little nutty? Rum-Buttered Almond or Peanut Butter Miso Cookies might do the trick. And when you can’t wait to break out the holiday cookie tin, Gochujang Caramel Cookies and Pistachio Pinwheels will have you feeling festive all year long.

Featuring time-tested recipes and expert guidance from trusted writers Yossy Arefi, Melissa Clark, Dorie Greenspan, Eric Kim, Genevieve Ko, Yewande Komolafe, Samantha Seneviratne, Susan Spungen, Vaughn himself, and many others, COOKIES will serve up delight and inspiration for any party, picnic, or regular Tuesday night. Because you deserve a cookie.

About the author

Vaughn Vreeland is a writer, recipe developer, video series host, and producer for NYT Cooking, as well as the co-creator of Cookie Week. A voracious baker and home cook hailing from North Carolina, Vaughn can be seen making his latest creations on the NYT Cooking YouTube channel, Instagram, and TikTok. NYT Cooking is the digital source for more than 20,000 of the best recipes from The New York Times, for home cooks at every skill level. Cooking subscribers get access to the best-in-class app and weekly newsletters featuring new recipes and smart kitchen tips from New York Times editors.