Sunday, August 7, 2011

Otis Spunkmeyer's Red White and Blue Cookies

Last Monday, I had the opportunity to have happy hour with my best friend since sophomore year in high school (or 5th grade, whichever way you look at it). For our happy hour location we chose our beloved Kaffe Bona for Big Trains.

Kaffe Bona 91st & Yale
We love Kaffe Bona because it has a comfortable atmosphere and couches, wonderful food and drinks, and it's locally owned by great people. It also happens to be a great location for us, has wifi and computers too, which is muy nice. We actually first learned about Big Trains at Nordaggio's waaaay back when in high school. It was THE hang out spot for our friends (all the church kids who didn't party on the weekends) and where all the cute boys in bands played. Hey, just keepin' it real. They also have some fantastic espresso made by people who LOVE coffee. Can I get a shout out from all the Jenks and Union kids who were there watching the Kilgores? You know you were if you remember their amazing rendition of Ave Maria!

Anyway, on to the reason for this post: cookies! Meg and I only got drinks that day, but I did try a sample of something delicious. Kaffe Bona often has samples of their different cookies and sweets to try, and that day they had samples of Otis Spunkmeyer's Red White and Blue Cookie. It was delightfully surprising! It's not quite the same as a regular cookie dough with sugar and brown sugar, which has a depth and richness to it. This light sugar cookie with white chocolate chips, cranberries and blueberries, has a bright and fruity flavor. And the white chocolate just brings it all together with a smooth creamy touch. Check it out.

I had my next recipe challenge! So here we go! It had been a while since I'd made sugar cookies, so I needed a recipe. Who better to look to than Betty?

Start with Betty Crocker's Melt-in-Your-Mouth Sugar Cookies.

Add Aidan, Alec and Hippo in the peanut gallery.

Mix, mix, mix.

Add dried fruit and white chocolate. I used a cherry and blueberry
blend because I had it on hand, though the recipe calls for
cranberries. I thought it sounded good!

Before and after baking.

Happy Campers!
Now, I will say that the sugar cookie I used, while it was melt-in-your-mouth, spread out a little too much. I think for all the goodies that were in that cookie, we needed something that would hold together a little better. Maybe it was because I used all butter (actually it may have been margarine) instead of 1/2 butter, 1/2 shortening, or because I baked at 300 as the recipe suggested, I'm not sure. I will need to perfect this recipe a little more, but in the mean time these are delicious! Marc ate at least 10 (that we kept track of) yesterday, and I think I may have eaten 4, not to mention all the cookies the kiddos gobbled up. Not bad for a "not quite right" cookie if you ask me!

Here's the recipe I used, let me know if you can make it better!

Missy's Version of Otis Spunkmeyer's Red White and Blue Cookies

Preheat Oven to 300

1/2c butter, softened
1/2c shortening
2c sugar
1t baking soda
1t cream of tartar
1/4t salt
3 egg yolks
1/2t vanilla
1 1/4c all purpose flour
1c white chocolate chips
1c cherry berry blend (Peterson Farms, got it at Sam's)

Mix butter, shortening and sugar until incorporated. Add soda, cream of tartar, salt and mix well. Separate three eggs, and beat into mixture. Add vanilla, then flour. Fold in chips and dried fruit by hand. Drop by teaspoon (no bigger or they mush into each other) onto cookie sheets lined with parchment paper. Bake for about fifteen minutes per batch, remove and let sit on cookie sheet to firm up for one minute before transferring to cooling rack.

Pour some milk and enjoy!


Stephanie D. said...

That flavor combo looks yummy! I'd say that I would first try using the shortening (Spectrum makes a good one I used to buy at Akin's) and chill the dough for at least 2-3 hours, or even overnight. Then put on cookie sheet and bake at a higher temp--I'd try 350 or even 375. If they end up too puffy this way, smack the cookie sheet against the counter or oven rack near the end of cooking time, which flattens 'em out a tiny bit and gives them a denser texture. Also, you could try replacing part or all of the sugar with powdered sugar; it'll alter the texture a bit.

Stephanie D. said...

One addendum -- I'm thinking they listed a low baking temp to keep the cookie from browning too much, so you might want to try the other suggestions first, and maybe just start by raising it to 325 and watching it closely. Unless you bake tiny batches of everything like I do (I only have a toaster oven in my kitchen!) and can afford to make some boo boos. ;)

Missy Rose said...

thanks, steph! i think you're right, the shortening/butter and the oven temp are key. next time, i'll do real butter and shortening, and raise oven temp to 325 like you suggested. also, i don't know enough about baking to know what cream of tartar does. you don't think it's cancelling out the baking soda do you? think i should do a regular chocolate chip cookie dough recipe and just do all white sugar? of course that would call for whole eggs instead of yolks...i think we'll need a few trial and errors for this one!

Anonymous said...

This cookie recipe will work perfect if the batter is refrigerated for a few hour first- if baking right away the batter will bake thin. The recipe ingredients alone are flawless! :)

Missy Rose said...

Oh, thank you SO much for the advice!! I'll try that next time!


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