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)
