Cookie Monday

About a week ago I was craving some brownies. I wanted them chewy and crusty and I wanted there to be Whoppers in them.

I learned some very important lessons that night.

#1 - You can't bake with Whoppers because they turn into rocks.

#2 - Don't put too much brownie batter in a pan because it expands more than you think.

#3 - I hate cleaning up messes in the oven.



Hot mess.


Brownie failure.



It was not a good night of baking, as you can see. Luckily I had a backup dessert.

Cookies from Tate's Bake Shop!!

I was overjoyed when Elizabeth from Tate's Bake Shop offered me a sampler pack of their cookies. Elizabeth was aware of my obsession for the perfect chocolate chip cookie and wanted me to try the chocolate chip cookie from Tates.

I know of Tate's, I think mostly because I've heard/read Ina Garten mention it before on her show and cookbooks. I also checked out the Tate's Bake Shop cookbook from the library years and years ago.

Tate's Bake Shop is a bakery based in Southampton, N.Y., founded by Kathleen Keen. The bakery sells breakfast goods, pies, and squares, but is known for its cookies - chocolate chip, in particular. Tate's cookies are thin, crisp, and buttery, with just a hint of caramel flavor. The cookies have been featured in Everyday with Rachael Ray magazine, the New York Times and the Wall Street Journal.



Elizabeth not only sent me cookies, she sent me a signed copy of the Tate's Bake Shop cookbook! I absolutely love it; it's full of simple recipes for cakes, pies, muffins and cookies - even their famous chocolate chip cookie recipe. I can't wait to bake some of the recipes from it. I think I'll bake from it tomorrow, actually!





So let's get to the cookies... I received a sampler with chocolate chip cookies, oatmeal raisin cookies, and white chocolate chip macadamia nut cookies. And sample I did. Ohhh my. Eric did a lot of sampling, too.





First up, chocolate chip.




Aren't they gorgeous? They're deep golden brown in color, crisp, light and airy. There's the perfect amount of chocolate in each cookie to not overwhelm the cookie's flavor. The cookies taste like caramel and butter.. they taste like butter, yet they're light.



Now I'm starting to reconsider what the perfect chocolate chip cookie is. I'm more of a big, dense, soft, gooey chocolate chip cookie kind-of-girl. But these cookies are so good and perfect!

I just don't know what to say. Life as I know it will never be the same. I don't know who I am anymore.




Oatmeal Raisin.


I love a good oatmeal raisin cookie; they're so homey and delicious. These cookies were delicious, too. The oats and raisins were subtle and the cookie had more of a chew to it.



White Chocolate Chip Macadamia Nut.


Oh my stars I love these cookies. I think I may prefer these over the chocolate chip. I'm nuts about macadamia nuts.




Bravo Kathleen King and Tate's Bake Shop! I'm a fan for life. I love that the cookies are all natural and preservative free - that makes them winners to me.

Now it's YOUR chance to win some Tate's cookies! One lucky Sugar Plum reader will win a Tate's Bake Shop cookbook and a six-box cookie sampler pack.

To enter the giveaway, just tell me one thing you're making or bringing for Thanksgiving dinner in the comments section. If you're not from the States, just pretend! Haha. Be sure to leave some type of contact information if you don't have a blog or website.

To double your chances, become a fan of Tate's Bake Shop on Facebook, and after doing so, leave another comment telling me that you did. Come onnn - you know you're on Facebook all day anyway. You might as well "Like" Tate's Bake Shop. I keep putting an 'e' on the end of Shop. Like it's an old timey ice cream shoppe.

Let's see... the giveaway shall end Tuesday, November 23 at 11:59 PM. Mmkay?
Then I'll announce the winner (chosen by Random.org) on Wednesday's blog.

Also, Use the discount code “cookie” to get 15% off at Tate’s Bake Shop’s online store from now until Dec. 31, 2010.

Ready, set, go!