8 best world s oatmeal chocolate chip cookies

Product description

The Bake Shop Way - What makes Tate’s Bake Shop thin & crispy cookies so deeply delicious? It’s something we call the bake shop way. The bake shop way is our commitment to uncompromising quality and bake-craft for all of our sweet treats. It’s nourishing the soul and delighting the world with exceptional taste experiences. It’s what guides everything we do. Classic Cookie Variety Pack; Tate’s chocolate chip, oatmeal raisin and chocolate chip walnut cookies are classic flavors. made with the very best ingredients and baked to crispy, buttery, cookie perfection. This bulk cookie variety pack contains 3 - 7 oz bags of Tate’s Bake Shop Cookies including Chocolate Chip, Oatmeal Raisin and Chocolate Chip Walnut cookies.

• Cookie variety pack includes three 7 oz bags of Tate's Bake Shop Cookies, Chocolate Chip, Oatmeal Raisin & Walnut Chocolate Chip
• Uniquely thin and crispy cookies, deeply delicious
• Treat yourself to a bake shop quality snack in every bite of these delicious assorted cookies
• Craft baked cookies are sure to be a hit in any household
• Tate’s cookies are great for dessert, snack time, and sharing. They’re also good party tray cookies!

User questions & answers

Question:	Where are Tates vanilla cookies
Answer:	yes , there is one humidifier in the package.
Question:	Can i pick my pack of
Answer:	There is a sponge under the small removable box with the holes. usually 2-3days for add water, just carefully keep the humidity between 60-80.
Question:	Are these sugar free
Answer:	“Do not” wipe the wood down with distilled water. This 84% pack will do the whole job. It worked perfectly for me. Hope this helps
Question:	Are these vegetarian cookies
Answer:	Gregg-been using Boveda packs for years. I would use the 4 but not necessarily for speeding up the process. By using 4 packs especially for seasoning a new or long unused humidor will increase the saturation of the cedar lining for a longer period of time and time is what you need. Unfortunately it's at least a 2 week process. Also put as many cigars in your humi as available. The humidity of already properly humidified cigars adds to the post seasoning process. Hard to do but try not to peek after say the first week, just leave it closed and forget about it for the two weeks. Also even after 2 weeks it may still not be at that perfect 72. Each humidor requires different levels of saturation. Just did a 40 year old box that was awfully dry. Took two tries and a month but has been perfect for the past year. Good luck.

Product description

WE CREATE ELEGANCE, YOU ENJOY THE PRAISE!

Are you looking for that perfect gift that your recipient should love? Who wouldn’t enjoy a mouth-watering assortment of freshly-baked goodies? No matter whom this is for, or for what occasion it is, you can be assured, they’re absolutely going to love how much though and effort went into their gift!

CHOCOLATE CHIP COOKIES:

An old American classic This cookie has all the great things a chocolate chip should have: loads of chocolate chips, butter, brown sugar, and pure vanilla. cookies are scratch baked.

PEANUT BUTTER COOKIES:

These chewy peanut butter cookies are made with rich & creamy peanut butter. They are slightly crisp on the outside, tender and soft on the inside.

OATMEAL RAISIN COOKIES:

Our traditional oatmeal cookie recipe combines oats, brown sugar, and special spices with the perfect mixture of raisins, baked carefully for a soft bite and homemade taste! So good!

MACADAMIA COOKIES:

These macadamia cookies are a classic. Crisp, chewy and just-the-right amount of macadamia nuts. Are a delicious combination of great taste and good fun baked into one great snack.

GUARANTEED TO DELIGHT ANYONE!

Our scrumptious Variety Cookie ensemble is arranged into mouth-watering combinations for an unlimited combination of occasions guaranteed to delight anyone!

THERES A REASON WHY OUR CUSTOMERS KEEP BUYING FROM US AGAIN & AGAIN…

Quality & presentation is our top priority. Each package is completely self-designed by Dulcet to mark its brand goals and high expectations; that is the reason why our customers keep buying us again and again! Satisfaction guaranteed, buy us with confidence!

• FOR SOMEONE WHO DESERVES ONLY THE BEST- Dulcet give basket includes: 3 Chocolate Chip Cookies 3 Peanut Butter Cookies 3 Oatmeal Raisin Cookies 3 Cranberry White Chip Cookies. Our scrumptious goodies are arranged in a mouth-watering combination for unlimited occasions!
• DULCET SPECIALTY: Dulcet products are baked to perfection using only the finest ingredients to create a delightful taste sensation and one-of-a-kind gift. The combination of our beautifully presented boxes and the scrumptious treats inside makes us so popular in the world of gifts.
• SURPRISE & DELIGHT- The ideal gift for all occasions! A Dulcet gift basket is the ideal gift idea that will enlighten anyone. Weather its a gift for mom, family gift, or a surprise best friends gift, this package is a heavenly indulgence that will delight them all go ahead! Show appreciation & surprise your loved one on their next upcoming birthday-anniversary or housewarming event- Delivered to their doorstep.
• GUARANTEED FRESHNESS: Our goal is to bring you the very best in quality and design. Each Dulcet pastry is individually wrapped and gets shipped within 1-2 days to ensure the utmost freshness. All of our amazing pastries are Kosher- OU D Certified. We have the right to change Products and Flavors upon availability for equal valued products.
• SATISFACTION GUARANTEED: We love our gift basket so much, and were sure you will feel the same. If for any reason, you or your recipient arent fully satisfied with our products, well be there for you! What are you waiting for? Buy us with confidence!

Product features

I'll have just one cookie'

In the world of baking, the cookie might just be the most beloved treat—and the most versatile. Whether they're an afternoon snack or the sweet ending to a meal, cookies are welcome anywhere and anytime. Our test cooks have worked to make foolproof versions of everything from your standard favorites, such as Classic Chewy Oatmeal Cookies, to a variety of new, creative, and fun options, such as Frosted Red Velvet Cookies and even a Chocolate Chip Skillet Cookie.

Chocolate Crinkle Cookies

Rolled in powdered sugar before baking, chocolate crinkle cookies (often called earthquakes) feature chocolaty fissures that break through the bright white surface during baking.

Vanilla Bean-Apricot Sandwich Cookies

We loved the preserves' orange hue, so we cut a window into the top cookie with a small cookie cutter to allow for a peek at the bright filling inside.

Lemon Bars

We found that it was important to pour the warm filling over a still-hot crust to ensure that the filling cooked through evenly; you can prepare the filling while the crust bakes.

S'mores Blossom Cookies

To get a brûlee on the marshmallows without the burn, we ran the baked and topped cookies under the broiler until the marshmallows developed a toasty-roasty top.

Product features

Every-Way Shortbread: The Lemon-Poppy Seed Version from Dorie's Cookies

There are so many reasons to love shortbread as much as I do and among them are its almost universal appeal and almost infinite variability. Oh, and the ingredients are ones you’ve almost always got on hand. The cookies are quick to put together — you can have them in the oven in about 15 minutes. And they’re easy.

The shortbread clan is a big one, and each branch of the family is different. Some shortbreads are made with eggs (like the French Vanilla Sablés, page 332); some are made without (like these and the Fennel-Orange Shortbread Wedges, page 415); some are made with rice flour (like the Rose-Hibiscus Shortbread Fans, page 191); some are rolled and cut; and some are pressed into a pan, pricked, baked and sliced into wedges. These are of the press-and-poke variety and they’re beautiful; even more beautiful with a little icing.

I’m giving you a recipe for lemon–poppy seed shortbread, but take a look at Playing Around for a few other ideas, and forage in your pantry. Next time, you might want to use cinnamon or cardamom, sesame seeds or chopped walnuts, chocolate chips or espresso, butterscotch bits or candied orange zest.

Directions

Center a rack in the oven and preheat it to 350 degrees F. Butter an 8-inch round cake pan, dust the interior with flour and tap out the excess. Or lightly butter a 9-inch glass pan or pie plate, line it with a parchment paper circle and dust with flour.

Toss the sugar and salt into the bowl of a stand mixer, or in a large bowl in which you can use a hand mixer. Add the lemon zest and rub the ingredients together with your fingertips until the sugar is moist and fragrant. If using a stand mixer, fit it with the paddle attachment. Add the butter to the bowl and beat on medium speed until the mixture is smooth, about 2 minutes. Beat in the vanilla and lemon oil or extract. Turn off the mixer, add the flour all at once and mix on low speed. When the flour is incorporated, add the poppy seeds and continue to mix on low until you’ve got a bowl of soft, moist curds and crumbs, about 2 minutes. Squeeze a few curds, and if they hold together, you’re there. (You don’t want to mix the dough until it comes together uniformly).

Turn the crumbs out into the pan and pat them down evenly. To smooth the top, 'roll' the crumbs using a spice bottle as a rolling pin. (You can also tamp down the crumbs with the bottom of a small measuring cup.) There’s no need to be overly forceful; the point is to knit the crumbs together and compress them. Using the tines of a dinner fork and pressing straight down so that you hear the metal tap against the pan, poke lines of holes in the dough to create a dozen wedges. Finish by pressing the bottom of the tines horizontally around the edges of the dough, as though you were crimping a piecrust, to create a decorative edge. Alternatively, you can make shortbread fingers by pricking a cross in the dough to divide it into quarters and then, working from the top down, pricking vertical lines — the edge pieces will be odd-shaped, but that’s just fine. Or you can make squares or diamonds; again you’ll have a few odd pieces.

Bake the shortbread for about 25 minutes, rotating the pan after 12 minutes, or until the top feels firm to the touch and the edges have a tinge of color; the center should remain fairly pale. Transfer the pan to a rack and allow it to rest for 3 minutes. If the holes that defined the wedges or other shape have closed, re-poke them. Carefully run a table knife between the sides of the pan and the shortbread and even more carefully turn the shortbread over onto the rack; peel away the paper, if you used it. Then invert onto a cutting board and, using a long sturdy knife or a bench scraper, cut the shortbread along the pricked lines; lift the pieces back onto the rack and allow them to cool before icing or serving.

To make the icing and finish the cookies (optional): Put the confectioners’ sugar in a small bowl, add 1 tablespoon milk or lemon juice and stir to blend. If the icing is too thick to brush, spread or drizzle smoothly and easily, add more milk or juice drop by drop. You can just drizzle the icing over each wedge or, using a pastry brush or a small icing spatula, you can ice each wedge, covering it entirely or leaving the borders bare. Sprinkle a few poppy seeds or grains of sugar on each fan, if you’d like, and let the icing set.

Storage: Packed in a tightly covered container, the shortbread will keep for at least 1 week. If you didn’t ice the cookies, they can be wrapped airtight and frozen for up to 2 months.

Playing Around

Vanilla Shortbread. Omit the lemon zest, oil or extract and poppy seeds and increase the vanilla extract to 2 tea- spoons. Ice as directed, if you’d like, but use sanding sugar, not poppy seeds.

Espresso Shortbread. Omit the lemon zest, oil or extract and poppy seeds and beat 11⁄2 teaspoons ground espresso into the butter-sugar mixture. When the short- bread is cool, dust with a combination of cocoa and confectioners’ sugar.

Orange Shortbread. Omit the lemon zest and oil or extract and add the zest of 1 orange or 2 tangerines or clementines and 1⁄4 teaspoon orange oil or extract. Keep the poppy seeds, if you’d like — they’re nice with orange — or add some very finely chopped candied orange peel (page 474).

Shortbread with Nuts or Chips. Flavor the dough as you’d like and then add 1⁄2 cup toasted chopped nuts and/or 1/2 cup chopped chocolate or mini chocolate chips. Or, if you use an add-in like toffee bits, chop them first — the shortbread isn’t really thick enough to handle chunks.

Melody Cookies from Dorie's Cookies

Once upon a time, the Nabisco company made a cookie called Melody. They were large and round — I’m told by a cookie-dunker that they were just the right size to fit into a glass of milk — had scalloped edges and were topped with sparkly sugar. They were thin, crunchy and more cocoa- flavored than chocolatey. They were beloved. But evidently not enough, because sometime in the 1970s, production ceased. Search — I did — and you’ll find eulogies to the Melody, but no recipe. Until now.

After I’d made many cookies using the Do-Almost-Anything Chocolate Cookie Dough, my husband said, “There’s something about these that reminds me of Melody cookies. The flavor is so similar, but the texture is off. If they had some snap, maybe,. .. “ Turns out, he was right: Crunch was the missing note!

Are they just the same as the Melodies of childhood? I don’t know. However, these deliver the childish delight of a Melody and the possibility of more grown-up pleasures. My smaller cookies are still a good size for dunking into milk, but they’re also right for dipping into a shot of espresso. And if you love cookies and ice cream (and of course you do), you might want to use these to make ice cream sandwiches. They not only make good sandwiches, they make pretty ones.

A word on the cocoa: I’ve found that cookies made with dark cocoa, such as Valrhona, come closest to tasting like the Melody of memory.

Directions

Sift the flour, cocoa and baking soda together.

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth and creamy, about 3 minutes; scrape down the bowl as needed. Reduce the mixer speed to low and blend in the vanilla, followed by the egg white, and beat for 1 to 2 minutes. The white might curdle the dough and make it slippery — keep going; it will smooth out when the flour goes in. Turn the mixer off, add half the flour-cocoa mixture and pulse the machine to get the blending going, then mix on low only until the dry ingredients are almost incorporated. Scrape down the bowl and repeat with the remaining flour-cocoa mixture, this time beating just until the dry ingredients disappear and the dough comes together.

Scrape the dough onto a work surface, divide it in half and shape each half into a disk. Working with one piece of dough at a time, sandwich the dough between pieces of parchment paper and roll out to a thickness of 1/8 inch. Slide the dough onto a baking sheet — you can stack the slabs — and freeze for at least 1 hour, or refrigerate for at least 2 hours.

Getting ready to bake: Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. I use a 2-inch-diameter scalloped cookie cutter, but you can make the cookies smaller or larger if you’d like; the baking times will be almost the same, though the yield, of course, will change.

Working with one piece of dough at a time, peel away both pieces of paper and return the dough to one piece of paper. Cut out as many cookies as you can. Place them on the lined baking sheets, leaving a generous inch between rounds; reserve the scraps. Sprinkle the cookies with sanding or granulated sugar.

Gather together the scraps from both pieces of dough, re-roll them between paper until 1/8 inch thick and chill thoroughly.

Bake the cookies for 15 to 17 minutes, rotating the pans front to back and top to bottom at the midway mark. The cookies are done when they feel firm to the touch around the edges and give only the least little bit when poked

in the center. Remove the baking sheets from the oven and let the cookies rest on the sheets for about 2 minutes before transferring them to cooling racks with a wide spatula. Let cool completely.

Cut out and bake the remaining dough, always using cool sheets.

Storage: The best way to freeze Melodies is unbaked: Cut out the cookies, wrap them airtight, freeze for up to 2 months and bake them straight from the freezer, adding a minute or so to the baking time if needed. The baked cookies will be good for a week or more kept at room temperature. They can be wrapped airtight and frozen for up to 2 months, but the sugar topping might melt.

Playing Around

Peppermint Melody Cookies: Chocolate and crunch are peppermint’s pals, so you might want to add a drop (or two, at most) of pure peppermint oil or extract to the dough when you add the vanilla.

Product description

Tate's Bake Shop Chocolate Chip Walnut - 7 oz, Chocolate Chip - 7 oz, oatmeal Raisin - 7 oz. Cookies

• 7 oz. Bag of Tate's Bake Shop Chocolate Chip Walnut cookies
• 7 oz. Bag of Tate's Bake Shop Chocolate Chip Cookies
• 7 oz. Bag of Tate's Bake Shop Oatmeal Raisin Cookies
• Crispy, thin, & scrumptious
• Handcrafted baked cookies

Product description

Homemade cookies in 20 minutes. Makes 18 - 2 inch cookies. Box tops for education.

• COOKIE MIX: Bake a delicious dessert with this chocolate chip cookie mix that makes gooey, snack size cookies
• QUICK AND EASY: Make cookie mix without the mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day
• HOMEMADE TASTE: Bake life sweeter with Betty Crocker cookie mix, promising a delicious, homemade taste every time
• ENDLESS OPTIONS: Prepare cookie mix on its own or head to BettyCrocker.com for creative dessert recipes the whole family will love; top with frosting, sprinkles, and more
• BOX CONTAINS: 9 pouches of 7.5 oz baking mix, makes 12 2-inch cookies per pouch; An everyday pantry staple

User questions & answers

Question:	Are these 7 1/2 ounces or not? 7.5 ounces or not? I’m seeing reviews are there or not. Also are these different ingredients and the ones at the store
Answer:	7.5, 212 grams
Question:	How do these compare to the Betty Crocker cookies where you have to add the egg yourself
Answer:	Pretty good - though the mixes where you DO add eggs make more cookies. These pouches make about half the normal batch size in my opinion. But the taste is every bit as good as the ones with real eggs you add to them. I also have microwaved these foil-pouch egg included cookies by using an in microwave baking sleeve made of microwave baking material- and it works fine -though it tends to create just one large cookie (and I get several large cookies from the batch).
Question:	Is there a peanut warning on the chocolate chip cookies
Answer:	NO
Question:	Does this come as individual packs? I want to give then as gifts to day care workers
Answer:	This product makes about 10-12 cookies. Perfect as goodie bags or small take away gifts. We used them as goodie bags for my daughter’s party with a stirring spoon and apron.

Product features

Betty Crocker Baking Mix, Chocolate Chip Cookie Mix, Snack Size, 7.5 Oz Pouch

Enriched Flour Bleached (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Semisweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, butterfat, soy lecithin, vanillin), Brown Sugar, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (baking soda, sodium aluminum phosphate), Dried Egg Whites, Dried Egg Yolk, Salt, Corn Starch, Color Added, Artificial Flavor, Sodium Silicoaluminate.

• FRESH OUT OF THE OVEN | Cookies with mind-blowing taste and one of a kind flavors. Every cookie is baked fresh daily and packaged immediately to guarantee freshness and retain that fresh-out-of-the-oven taste and smell.
• SOFT AND CHEWY GLUTEN-FREE COOKIES | These gluten-free cookies are made with real butter, which ensures their soft texture and rich taste. Compare us to simple mills cookies or enjoy life cookies and taste the difference our fresh baking process makes!
• COOKIES MADE WITH NO-GMO INGREDIENTS | We’ve got nothing to hide. A Clean Label cookie made with all natural ingredients. NO-GMO ingredients, 100% gluten free, Purity Protocol Oats, non GMO and preservative-free. Free from artificial flavors and colors.
• WE BAKE FRESH BATCHES EVERY DAY. Freshness is guaranteed with every box of Naked Baker Cookies. Each box contains 5 soft and chewy gluten free cookies,that are jam packed with an assortment of the finest clean-label fresh ingredients (varies by flavor).
• BAKED DAILY and packaged immediately to ensure the freshest, most delicious cookies. Try all of our flavors: Chocolate chip, peanut butter, sugar, monster, loaded oatmeal, lemon, oatmeal cranberry

User questions & answers

Question:	Are your cookies tree nut free
Answer:	The black tube that came inside the cigar humidor is the moisture bar you put the water in with the little plastic dropper.
Question:	Are your cookies dairy free
Answer:	You can leave the cellophane on the cigars to store your cigars. The cellophane is a breathable material that allows for RH control and proper aging of the cigars.

Product description

Flavor: Gluten free Chocolate Chip | size: 7 ounce (4 count)

tate's gluten free Chocolate Chip cookies are so delicious, you won't be able to tell the difference! We've baked our famous chocolate Chip cookies with rice flour for this gluten free treat.

• Contains 4: 7 Ounce bags
• Uniquely Crispy, deeply delicious
• Treat yourself or someone special to a little bake shop in every bite
• Handmade and craft baked
• Thin and buttery homemade taste

User questions & answers

Question:	Where are the ingredients for the ginger cookies? I'm allergic to coconut and need to know
Answer:	Approx. 7in x 4.25in
Question:	Will these still taste good after being in the freezer
Answer:	Hi. You can contact the Case Elegance support team for further assistance. You can check their website
Question:	Are the cookies dairy-free
Answer:	Hi! Yes, you have to choose the personalized option when placing your order.
Question:	I have bought these before but now they say won’t ship to alaska?that stinks. alaska is part of the usa. we need you to ship here
Answer:	You can replace the battery by popping out the hygrometer from the inside. It uses CR2032. Reach us back at [email protected]

Product features

Tate’s Bake Shop Cookies

Signature thin crispy cookies combining the best of ingredients and a passion for baking.

Gluten Free Certificate ID# 104452 Dated November 2018

Flavors Includes:

A Little Bake Shop in every Bite of Tate’s Cookies

Tate’s Gluten Free Cookies

Try any of our gluten free flavors. Each one delivers the same buttery, crunchy good taste of all our cookies- but without the gluten!

Tiny Tate’s

Tiny Tate’s are the same crispy, buttery cookies you love, just bite sized! Perfect as a grab-and-go, anytime snack!