Tonight, we have a family celebration and we invited our friend, Gini. C.J. calls her “Just Gini,” which is his way of designating her as a family member (no special behavior required.) Part of Gini’s gift to us at the holidays was an enormous box of Tate’s Bake Shop White Chocolate Macadamia Nut cookies. Cookies and Christmas go together, but the hectic Christmas season is not always the best time to roll out a new recipe. In December, I made a jelly-filled, delicate cookie for the Christmas cookie exchange. My sister-in-law made Aunt Irene’s recipe, and they were awesome. Mine? Not so much. (Nicole was away at college, so my results were bound to be inferior.) But it was too late to re-bake. Christmas Advice 101: Experiment with new baked goods in the quiet days of winter.
To that end, on a recent weekend, Gini and I decided have a cookie taste test. Could we (using Tate’s Bake Shop recipe) bake the same delicious cookies created by Tate’s Bake Shop cookie entrepreneur, Kathleen King. (WARNING: You will be required to eat multiple cookies; this could lead to a stomache ache.)
No, we could not. However, without the original on the same plate, most people would be fooled. We failed to reach the extra crunchiness and the Macadamia nut texture of the original, but we were highly satisfied with the results. One of the best parts of the recipe is that it produced 5+ dozen, more than enough for gifts or for a Christmas cookie exchange. Perhaps my error is that the recipe recommends white chocolate made with cocoa butter, as opposed to palm oil, which I did not find in the regular grocery store. Mmm. Sounds like I should try again. I rarely need an excuse for baking cookies. This is not an “excuse.” I have a serious purpose!
Next year I’ll be sharing the homemade version of Tate’s! I am including the link to Tate’s Bake Shop in case you want to compare.