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.
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.
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).
Then, you place the cookie on a pan (I used a toaster-oven-size stone baking sheet for added crisposity).
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).
[bctt tweet=”The secret to the best fresh-baked cookies on the planet. “]
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?
I always sucked at making cookies. Couldn’t get them soft enough.
Me too! These are already baked for me! I just had to warm them up in the toaster oven. Like magic only better.
The secret to baking cookies is to underbake them. You take them out before they look completely done. They’ll still look a little undone and jiggly, like they would be impossible to lift off the baking tray (they are).
While they cool on the pan, they’ll continue to bake. Just as they harden enough to lift off the tray, remove them and let them cool. They’ll still bake a little inside, and by the time they cool, they’ll be perfect!
Or else you removed them WAY too early, in which case you will eat uncooked egg and will die. xoxox
Thanks for the tips my sweet sweet love! Does that mean I’m going to die for all the cookie dough I consume?
Nah! Cookie dough was meant to be eaten. I would just hate to have someone consume, like a 10 underbaked cookies in one day.
Because I eat cookies in large quantities, I assume everyone else does. xoxoxoxo
I like homemade cookies. Just not my own. My mother and grandma were great bakers. Then, they just stopped bsking cookies. This is why you never learned how to bake. I’m thinking Otis will be the way to go,
Sure, Ma…blame Gram!
So quick and easy! Mind blown.
I can never seem to bake a perfect cookie it always burns, falls apart or something!
I’m not a baking fun but after seeing these pics!! Yummy!
The pics are so yummy and they look so easy.
Ohh I love cookies can’t wait to try this!
I want to run out and get some now! Mmmm! Seriously, so so good!
These look amazing and delicious! I cannot wait to make them with my kids!!!
I have to admit I wasn’t expecting your awesome recipe. So quick and easy. The best I’ve seen all week!
I love that this was about baking a cooked cookie…my kind of post!
My kinda cookie! 😉