One - the cookies are giving me a serious craving for homemade cookies. Which, now that I think of it, I don't think I’ve had in a while.
Two - it is interesting to see how the American appetite for cookies has evolved over the years. Chocolate, a mainstay in today's cookie kitchen, was hardly considered back in the 40s. Crumbly cookies gave way to thin and delicate which were then superseded by soft and chewy. Directions today are a scientific process, back in the 40s your oven was set to "a moderate heat"... whatever that means (fortunately Gourmet answers those ambiguous questions; its 350).
Three - the more things change, the more they stay the same. While the kind of cookies we eat and the ingredients we use has expanded over the years as our world becomes ever smaller, our love for the cookie has gone unaltered. We still love the appeal of the little flat baked treat.
If I didn't think I would make myself sick to my stomach, I would propose that we have a cookie party and everyone has to make cookies... from scratch. None of that tollhouse slice and bake shit.