Save 40%! Raspberry White Chocolate Cookie Mix. Limit 2

For years, this was our signature cookie. It made us famous. 

It was when we had our store open. We were out in the country, and people would drive long distances to get to us. This was our number-one bestselling cookie.

It's still the same cookie.

Would you drive a hundred miles to get these cookies? That wasn't the only thing they bought, and often, we gave them a sample cookie to try. Then they bought.

You can't make these cookies without our mix. It's the raspberry baking pieces that make these unique . . . and a really good raspberry flavor that we found in Chicago. Every bite is a burst of bright, tart raspberries on top of white chocolate. The white chocolate is the background.

If you like cookies, try these. Your family won't just like them, they'll adore them.

Cookie Questions

Those are incredible cookies! How much do they cost? This is a large mix. It makes three to four dozen cookies. (Butter and eggs are not included.). Say you make 40 large cookies, which is 25 cents each.  If you could find them downtown, they would cost more than ten times that.

Forty cookies! That's a lot. What do I do with the extras? Freeze them. Better than that, freeze scoops of batter and freeze what you don't need.  That way, you have a fresh batch of cookies next weekend.

Are they hard to make? Not at all. They're just drop cookies. They're easier than snickerdoodles. We use a one-ounce ice cream scoop, but you can use a spoon.

They're pretty, and I like raspberries. What do they taste like? Raspberries.  Those are raspberry bits you see. Raspberries and white chocolote--fabulous.

Do you have any advice for me? Yes, don't overbake your cookies. The bottoms should be golden, not brown. If they are brown, your cookies have started to dry out.

How long is that? In our test kitchen, in one of our ovens, 8:45, eight minutes and 45 seconds.  But that's on a dark sheet, with 12 large cookies, with any extra melted butter wiped off the sheet. All those things matter. No two ovens are alike. Just do the same thing each time. Oh, and get the cookies off the cookie sheet and onto the cooling rack.

Okay, so now I have questions. How do I measure time to the second? My timer only measures minutes.  User the timer on the microwave. It measures seconds.

How do I tell if the bottoms are gold, not brown? Take one off the sheet, put it on the rack, lift up the rack and look at the bottom. It should be golden--just before it starts to turn brown. If it's not done, hurry and stick it back in the oven for 20 seconds.

What happens if my last batch only has six cookies, not 12? Then, the last batch will bake a little sooner. Check sooner.

All this detail! Is it necessary? Not if you only want good cookies. If you want perfect, uniform cookies so your kids think you stopped at the bakery, it is.