National Cookie Month (and a Tate's Bake Shop giveaway)




Did you all know that October is national cookie month? I must admit I had no idea.

When the good people at Tate's Bake Shop contacted me about doing a review and hosting a giveaway to commemorate this glorious month of cookies, I was thrilled. Mainly because they promised to send me some cookies to sample.

We tried the Whole Wheat Dark Chocolate cookies last night. I'll admit, my cookie preference is generally for a soft, chewy cookie. Having said that, these thin, crispy cookies really are delicious. The most impressive thing about the cookies (aside from the delicious flavor) is their list of ingredients...dark chocolate chips, whole wheat flour, butter, sugar, brown sugar, eggs, soda, salt, and vanilla. Sounds like my recipe...minus the whole wheat flour. No "HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA OIL, AND/OR SOYBEAN OIL" (copied from the online ingredient list of oreo cookies).

And you can definitely tell they are made from natural ingredients. The cyclist was impressed he could taste the butter. My oldest actually commented on how good the aftertaste was. (random...I know...). But no chemicals and no preservatives.


Here's the good stuff:
Tate's Bake Shop will send one lucky reader THREE bags of Tate’s Bake Shop’s Whole Wheat Dark Chocolate Chip cookies along with a signed copy of Kathleen King’s cookbook, The Tate’s Bake Shop Cookbook†. I've browsed the cookbook and can't wait to try the Banana Chocolate Chip Muffins, Double Peanut Chocolate Cookies, Raspberry Squares, cream cheese brownies, sour cream pound cake...really, all of the recipes are right up my alley.

To be entered in the random drawing, leave a comment by Saturday, October 15th, telling me your favorite cookie making secret *.
You get an extra entry if you Follow Tate's Bake Shop on Facebook or Twitter (just let me know you're following them in your comment).

As a bonus, for the rest of the month of October, my readers can get 15% off their total order by using the promo code "COOKIE". How about some blondies, pumpkin tea loaves, gluten free brownies?

Stay tuned. The winner will be announced on Monday morning, October 17.

†Giveaway only open to U.S. residents
*(My favorite tip is making a double batch of cookie dough, and freezing half for later use: Just roll dough into balls, freeze them for 15 minutes or so on a cookie sheet so they don't stick together, then throw them all in a freezer bag. Pull out a few to bake the next time you want hot fresh cookies)

26 comments:

Courtney said...

They sound delicious. My cookie making tip is to make cookies while the kids are at school - not the best mom tip but it sure makes it easier!

alipyper said...

A good, strong, all metal, spring handle scoop is the best! I have them in 4 different sizes and I wish had a few more. So glad these are readily available!!

Goldie said...

I would gobble those dark chocolate cookies down in a heart beat!

Goldie said...

I am now following them on facebook! Hope I win some chocolatey goodness!

Katie said...

Parchment paper! I never bake cookies without it. Easier cleanup, better browning - win-win!

suburban prep said...

I use butter that is just room temp. Not too warm or too cold and the eggs must be room temp too otherwise they will cool off the butter too.

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The Belka's said...

I love cookies. Whenever I bake cookies I love to put both milk and semi sweet choc chips in. It just gives them more depth and deliciousness.

Joanne said...

I'm actually featuring this giveaway this week as well! Aren't tate's awesome?

Ali said...

Silpat. I didn't learn about it until a few months ago. It's a dream come true!
I make cookies(not sure if this counts as a tip) is to make a basic batch first, if its choc chip or oatmeal, then add things as I go (like nuts or craisins, or more chocolate chips or or or). That way I get a variety of cookies in one swoop.
and yes, following Tate's on FB :)

lizzie said...

My cookie making tip is to only make them when I have somewhere to take them. Otherwise I somehow convince myself I just need one more until there are no more.
So I promise if I win these, I will share share share.
(and I'm so happy chips/salsa is enjoying the cookies already. they're never too young to enjoy delcious foods)

Melissa said...

My tip is to use a scoop - I love mine - only wish I had one of every size!

Meryl said...

My favorite cookie-making tip is to underbake them for a chewy texture.

Robin and Nanda said...

I like to use a cookie dough scoop to achieve the perfectly rounded cookie, or for larger cookies, I use medium-sized ice cream scoop.

I follow Tate's on Facebook, and their whole wheat dark chocolate chip cookies are my favorite. I usually can find them at my local gourmet grocery store. It's hard not to finish the bag in one sitting; they're fabulous!

Lisa Marie Trent said...

MY cookie making secret, is to top the cookies with a bit of fleur de sel. It brings out ALL the flavors and is a pleasant surprise...

Mandy said...

My cookie making tip is to only use the tried and true recipes that my friends rave about, no use making a cookie that isn't going to be any good! :)

Megan @ Confessions of a Bake-aholic said...

I'm loving these comments...keep them coming.

Courtney: I do mu best baking when the older kids are at school, and the babes are napping!

Alipyper: I love the scoops. I use them EVERY time I make cookies!

Katie: I do love parchment paper. I didn't realize it helped with browning!

suburban prep: good tip with the eggs. I've seen recipes that call for room temperature eggs. I'll give that a try.

Belka's: I'll have to try the mixture of chips. That sounds like a great idea. I say, the more chocolate, the better :)

Joannne: I really loved these cookies. Are you anywhere near the bakery?

Ali: great idea about adding the ingredients. I've done that with muffins. Just make the base, then add different berries, raisins, etc, to different batches. Must try with cookies.

Lizzie: I always make my girls take the extra cookies to friends and neighbors. I have little willpower. And props to you...you're the only person who commented on the ridiculousness that is my 3 month old eating a cookie...it's salsa by the way.

Melissa: LOVE the scoops.

Meryl: I like my cookies a little underdone. (I'd eat the whole bowl of cookie dough if I could)

Robin and Nanda: When I opened my package of cookies, I ate one. They are so light and crispy, I just keep eating and eating...

Lisa Marie: Good idea with the fleur de sel. I recently made some salted caramel ice cream (not perfected enough to blog yet),but the salt...takes sweet baked goods right over the top!

Mandy: I love tried and true recipes. I generally look to my "neighborhood/ward" type of cookbooks first for recipes, because I know that normal, home bakers make them.

Tasty Tidbits said...

I alway use real butter it does make a different. I also followed them on facebook.

bsweetdreaming said...

My cookie tip is to add a little extra flour and chill the balls of dough before baking to make sure they are soft and chewy! And I usually include an egg yolk, a pinch of cinnamon, and extra chocolate chips :)

Mandy said...

My best tip is to follow your recipes exactly.

Jamie said...

My tip is to never taste the dough...because then you end up eating it all and never actually baking the cookies!

Megan @ Confessions of a Bake-aholic said...

Tasty tidbits: I agree about butter. I don't trust a cookie recipe that calls for margarine. :)

Bsweetdreaming: I'll have to try your tips. I love cinnamon.

Mandy: I've made it a habit to read a recipe through completely before I start. (learned that the hard way more than once)

Jamie: that's one lesson I'll never learn. I just LOVE cookie dough.

Flo - Sweetideas said...

I use parchment paper whenever I bake cookies. I usually have 3 cookie sheets going at a time. No waiting for a pan to cool down. Slip the hot cookies off the hot pan all at once onto the cooling rack. Makes baking a double batch go fast.

jastembo said...

no big secret - just use good quality "real" ingredients. cookie making IMHO is not the time for low fat versions of products.

Michelle said...

I love to pack my cookies with all sorts of goodness: craisins, pecans, different chips, coconut, cinnamon, toffee bits, etc. Mmmmm, I might have to make some right now. I'm a fan of Tate's on facebook.

Stacy said...

Yum! My tip is to use milk chocolate chips. I have actually started mixing in a little dark cocoa chips just cuz it makes me think they are healthier :)

Megan @ Confessions of a Bake-aholic said...

Flo: your method sounds very efficient! Thanks!

Jastembo: I hear you on the real ingredients. I try to eat healthy meals so I can justify indulgent treats. :)

Michelle: Ooooh...I love toffee bits in cookies!

Stacy: Milk, Semi-Sweet...I Love chocolate chips!