How to Bake the Perfect Cookies

It’s National Cookie Day, you guys. Do you know what that means? Fresh-baked, melty-chocolatey, delicious cookies should get in your belly. Immediately.

This post is sponsored by the fine people at Otis Spunkmeyer, several of whom I met a few weeks ago in Chicago while sampling their delicious snacks. As always, these opinions, ideas, and word babies are all mine. 

We hung out with some giant cookies at the Otis Spunkmeyer Sneak Peak last month.

This is my new blogging bestie Anna from Anna Dishes. If you like food or flowery things, she’s your girl. She’s also DEFINITELY one of my soulies, as we bonded over a lot of food and booze AND she let me stalk her the entire time she was here in Chicago. You’ll note she looks adorable while I don’t have a normal bone in my body. 

I love cookies. I’ve always been something of a cookie monster. C is for Chrissy. And cookie. Coincidence? I think not. I was raised to love cookies. I blame my dad. And grandfathers. They were all cookie monsters too. Well, my dad still is. One of his favorite gifts on birthdays and Christmas (a bottle of Courvoisier, wine, or scotch notwithstanding) is cookies.

When I was in high school, there was a little cookie stand down in the basement by the Driver’s Ed simulator hosted by Otis Spunkmeyer (you remember Otis Spunkmeyer for their amazing cookies, probably in high school or college, right?) One of the teachers – I think he was a teacher – would be there every morning 20 minutes before school started through 2nd period, selling cookies. I think it was like 3 for a dollar or something.

Whenever I had time and an extra dollar, I’d mosey on down and order a triple chocolate chip cookie (chocolate cookie with milk and white chips), white chocolate macadamia nut cookie, and oatmeal raisin. And then I’d eat them in all their melty, fresh-baked glory. I’ve always wished I could make delicious cookies like that.

Alas, it’s been many a years of baking…errors. If you haven’t noticed from previous recipes, I’m terrible at following recipes to a T, which is something you need to do with baking. If you don’t get just the right amount of butter, baking powder, baking soda (don’t even get me started on knowing the differences!), eggs etc…you’re doomed to failure. Just last week, I completely burned the Second Thanksgiving pumpkin cupcakes…More on what I did with that later…

I’ve made some pretty UNPRETTY cookies in my time. Flat cookies. Burnt cookies. Undercooked cookies (okay fine. Those were cookie dough balls and I ate them all). BUT…I’ve discovered the secret to perfectly baked cookies every time.

How to bake the perfect cookies

To make the best cookies, it’s a four step process.

First, you remove the cookies from their wrappers. These Otis Spunkmeyer treats (which will be available in a grocery store near you starting early next year) are made with no funky stuff, so they taste just like Mom made them (but with so much less mess).

Otis Spunkmeyer cookies come individually wrapped with no funky stuff!

Otis Spunkmeyer cookies come individually wrapped with no funky stuff!

Then, you place the cookie on a pan (I used a toaster-oven-size stone baking sheet for added crisposity).

Baking an Otis Spunkmeyer cookie in the toaster oven is easy. Just pop it in at 350 for 5-7 minutes for a warm gooey cookie.

Don’t mind my messy toaster oven…

Bake the cookie for 5-7 minutes until it’s warm to touch and the chocolate starts getting a little melty (wait too long and it’ll be super messy, but probably super delicious).

Otis Spunkmeyer cookies have the perfect cookie craters and delicious chunks of chocolate for a fresh cookie with no funky stuff.

That chocolate chunk is just starting to melt…

The secret to the best fresh-baked cookies on the planet. Click To Tweet
Look at that Otis Spunkmeyer melty goodness

Look at that Otis Spunkmeyer melty goodness

See how easy it is to celebrate National Cookie Day? That was my breakfast. I’ll probably have another cookie for dinner. And maybe one for lunch. Brian usually discourages this sort of behavior…but he’s not the boss of me!

Extra details on the Otis Spunkmeyer retail line of products: So much goodness is coming your way, you guys. They’re launching snack cakes, muffins, mini muffins, and of course, cookies. They’ll be in stores and on Amazon Prime Pantry so you can get your fill of deliciousness whenever you want it. And let me tell you. I tried them all, and you will not want to miss out (especially on the lemon cakes).

What are your favorite cookies? Do you have any cookie memories of Otis Spunkmeyer? Are you as excited for this product launch as I am?

Hey! Did you know you can buy my book on Amazon? 37 women wrote about the struggle for perfection, and I'm one of 'em. Go check it out!

Happy National Cheese Lover’s Day!

Seriously.

Today is a great day…for CHEESE!

So go out. Buy a hunk. Eat the whole thing. You deserve it. Might I recommend some of my elite fancy favorites? (I don’t have a Google Doc or anything…) You can likely find these guys at a Whole Foods or fancy cheese market near you. If you don’t have one of those, your local grocer should have Cabot, Kerry Gold Dubliner, or some fine cheese spread from Wisconsin  I do love my Wisconsin Cheese.

Cypress Grove Cheese

This goat cheese specialist makes some of the finest goat cheese around. From Midnight Moon (mild and delightful, perfect for less than adventures cheesies) to Humboldt Fog (OH MY GOD if you like brie and blue, you’ve got to try this shit. Not for the casual cheese eater. This one is for the connoisseur.)

They’ve got a variety of other flavored goat cheeses for the taking, including truffle tremor (Hello truffle flavor!) But you know…don’t let this tiny little post show you how much I love Cypress Grove. Let me love letter speak for itself.

Cheese pictures Cheese pictures Cheese pictures Cheese pictures Cheese pictures

Can you tell we like to have “cheese days?”

Hey! Did you know you can buy my book on Amazon? 37 women wrote about the struggle for perfection, and I'm one of 'em. Go check it out!