No flour, no problem! The Co-op now has two popular cookies available for you to bake at home. Chocolate Chip and Peanut Butter cookie dough is sold in pint containers and located in the refrigerated section – near the tofu and tortillas.

Here’s the how-to for the perfect (quick and easy!) cookie anytime the Cookie Monster calls.

One pint container of cookie dough will make about two dozen half dollar sized cookies.

Preheat oven to 325. Line two baking sheets with parchment paper.


Let the dough soften up on the kitchen counter for about 15 minutes so it becomes scoopable. A tablespoon sized ice cream scoop is a handy tool to have and makes the perfect sized cookie for snacking. If you want to make large 6” “Boardwalk” sized cookies, you can use a standard size ice cream scoop. You’ll yield about 5 cookies. If you don’t have a scoop, use a tablespoon form balls of dough with your palms.

Scoop the cookies on to the baking sheet, staggering and leaving lots of room for the heat to swirl around them so they bake evenly.

What kind of cookie do you like?

Thicker and a little chewier?

Flatter and little crispier? Flatten each scoop to about 1/3”.

Bake for 8 minutes and turn (photo). Getting there! Bake for another 8-10 minutes.

Here they are!

Remove when they’ve reached a nice golden brown on the edges.



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