When I was a wee lassie, Christmas was all about the presents for me. Selfish, I know. Perhaps even Grinch-like. Yes, I got gifts for others, but only to merit something from them in return.
Times have changed, and while I still enjoy receiving a thoughtful present, I also find a lot of satisfaction in picking out just the right thing to give someone else.
You've no doubt recently become familiar with Tate's Bake Shop, as they've wisely been enlisting bloggers to review their goodies and host giveaways. (That has to be one of the best marketing strategies ever.) I was lucky enough to be contacted by the company and given the chance to sample my own batch and spread the love.
The package that I received contained three types of cookies (chocolate chip, white chocolate macadamia nut, and oatmeal raisin), as well as the Tate's Bake Shop Cookbook by Kathleen King. I won't lie--I ate the cookies before I could take pictures of them, but if you're curious, you can see Emily's shots on her site. They were the polar opposite of cakey--all very crisp, yet with a nice chew and the welcome taste of caramel. Very delicious indeed.
The cookbook is full of interesting recipes, and I decided to make one in an effort to validate Tate's. I picked the GORP cookies, named using an acronym with which I was unfamiliar until Rachael Ray used it on her show. (It's true.) Good ol' raisins and peanuts. Well, I changed it up a bit, using pecans as my 'P.' The recipe is good--it turns out a delightfully chewy and flavorful batch of cookies.
So. Who'd like to win their very own cookies? One fortunate (United States) reader will win a Tate's Bake Shop cookbook and a six-box cookie sampler pack. Huzzah! To enter the giveaway, just tell me one thing you'd like to receive for Christmas. Be as selfish as you want--we're all friends here! 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. I'll close the comments a week from today, Monday, December 6th, and the randomly-selected winner will be announced shortly thereafter. Good luck!
Bonus for everyone--use the discount code cookie to get 15% off at Tate’s Bake Shop’s online store from now until Dec. 31, 2010.
(from Tate's Bake Shop Cookbook by Kathleen King)
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/2 firmly packed brown sugar
1/4 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon water
1 1/2 cup rolled oats
1 cup cinnamon chips
1/2 cup pecans
1/2 cup raisins
Preheat oven to 350°F; grease two cookie sheets or line them with Silpat.
In a bowl, mix the flour, salt, baking soda, and cinnamon.
In a bigger bowl, cream the butter and sugars; beat in the egg. Add in the vanilla and water; mix together until they are just combined. Add in the flour mixture and oatmeal; mix until combined. Add in the cinnamon chips, pecans, and raisins; mix until combined.
Drop 1/4 cup dough onto baking sheets and press the cookies down lightly. Bake for 15-17 minutes; remove the cookies and cool them on a wire rack.