THE HAMPTON CLASSIC HORSE SHOW 2025: A SWEET END TO THE SEASON

The Hampton Classic: Summer’s Last Bow

Labor Day in the Hamptons isn’t just about traffic back to the city—it’s about saying goodbye to summer in the grandest way possible. The Hampton Classic Horse Show is the Social Season’s final bow, a week-long spectacle where Olympic-level showjumping collides with champagne-fueled camaraderie.

CLICK ON THIS LINK AND COME TO THE CLASSIC WITH US…

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Our Seat at the Table Everyone Talks About

For years now, Andrew and I have had the privilege of being perennial guests at the most talked-about table in the Classic’s VIP tent: the one hosted by Michael Grim and Jim Osborn of Bridgehampton Florist. To call it a “table” doesn’t do it justice. Year after year, Michael and Jim create theatrical floral settings that become the visual centerpiece of the entire tent. Orchids cascade, dahlias blaze, vines curl in whimsical directions—it’s as though the season itself bursts into one final bloom before summer packs its bags. To sit at their table is to be part of a show within the show, one that people around us can’t help but sneak glances at all afternoon.

The Chewy Finale—Cookies!

And because no season should end without something sweet, Andrew fired up the oven for our contribution to this year’s festivities. We brought along three kinds of cookies—each with its own personality, just like the Classic itself. There’s the crisp-and-chewy kind you can’t stop at one, the buttery bite that tastes like tradition, and the chocolate-packed indulgence that made more than one person abandon their diet for the day. By the way, if you’re serious about cookies, you owe yourselves these truly wonderful books from career cookers. Just click on the photo and order one of more ot them today.

First up: Gingerdoodles

From Lia Holter’s Made by Lia, these are what happens when gingerbread meets snickerdoodle in one glorious bite. Crackly on the outside, tender within, they brought a whisper of autumn spice to the Hamptons tent.

Lia Holton's Gingerdoodle Cookies

September 17, 2025

Servings: Makes 24 Cookies

Prep: 15 min

Difficulty: These are what happens when gingerbread meets snickerdoodle in one glorious bite. Crackly on the outside, tender within,

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A soft, chewy delightful molassesy cookie. Gingersnap meets snickerdoodle--a match made in heaven

By: Monte Mathews

Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground ginger
• 1 tsp cinnamon
• ½ tsp ground cloves
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar, plus more for rolling
• 1 large egg
• ¼ cup molasses

Directions

• Step 1 Preheat oven to 350°F. Line two baking sheets with parchment.
• Step 2 Whisk flour, baking soda, salt, and spices.
• Step 3 In a large bowl, beat butter and sugar until fluffy. Add egg and molasses
• Step 4 mix until combined.
• Step 5 Gradually add dry ingredients until dough forms.
• Step 6 Roll dough into balls, coat in sugar, and place on sheets.
• Step 7 Bake 8–10 minutes, until tops crackle but centers stay soft.

Next: Oatmeal Raisins

From Nancy Silverton’s “The Cookie That Changed My Life,” these chewy Oatmeal Raisins may the cookie that changes yours. One bite, you see why. Chewy, hearty, and studded with plump raisins, they’re comfort food in couture form—perfect for a Classic finale. 

Nancy Silverton's Oatmeal Raisin

September 17, 2025

Servings: Makes 24 Cookies

Difficulty: Choose the freshest golden raisins you can find.

Chewy, hearty, and studded with plump raisins, they’re comfort food in couture form

By: Monte Mathews

Ingredients

• 1 ½ cups raisins
• 2 sticks unsalted butter, softened
• 1 ¾ cups sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• • ½ tsp salt
• • 2 cups rolled oats

Directions

• Step 1 Preheat oven to 350°F. Soak raisins in warm water for 15 minutes. Drain.
• Step 2 Cream butter and sugar until light. Add eggs and vanilla.
• Step 3 Whisk flour, baking soda, spices, and salt. Add to the butter mixture.
• Step 4 Stir in oats and raisins.
• Step 5 Put a scoop of cookie dough into 3-inch molds and mold the cookies to fit.
• Step 6 Bake 10–12 minutes, until golden at edges but chewy inside.

And finally, The Classic Chocolate Chip

This one needs no introduction. It’s from Alice Medrich, whom we once called the Cookie Queen. And bake these from Alice’s “Chewy Gooey Crispy Crunchy.” Andrew has baked them almost every year, and for good reason: it’s Jim Osborn’s favorite. Familiar, indulgent, and impossible to resist, they’re as much a tradition at the table as Michael Grim’s dazzling displays.

• Alice Medrich's Classic Chocolate Chip Cookie

  September 17, 2025

  Servings: Makes 60 Cookies

  Difficulty: A great cookie in no time!

  Familiar, indulgent, and impossible to resist, they’re as much a tradition at the table as Michael Grim’s dazzling dahlias.

  By: Monte Mathews

  

  Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

  Directions

  • Step 1 Preheat oven to 375°F. Line baking sheets with parchment.
  • Step 2 Whisk flour, baking soda, and salt.
  • Step 3 Beat butter and both sugars until creamy. Add eggs and vanilla.
  • Step 4 Mix in dry ingredients, then stir in chocolate chips.
  • Step 5 Scoop dough onto sheets and bake 9–11 minutes, until golden at edges but still soft in the center.

AND THAT’S NOT ALL….REVISIT THE CLASSIC OVER THE YEARS AND DISCOVER WONDERFUL COOKIES OF PAST YEARS…

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