How Do You Like Your Oatmeal Cookies?

This blog entry was inspired by an article I came across on written by Marilyn Naron.  Naron’s comment and main point was that “there are as many oatmeal secrets in America as there are splattered recipe cards.” And this got me wondering: what sort of  incredibly tasty oatmeal cookie secrets do my family and friends have? I have always enjoyed my oatmeal cookie with raisins and lots of cinnamon and nutmeg, but I have decided to take a personal poll (the results of which are still pending) to see what flavor combinations I might be missing out on!

Pacific Cookie Company’s Oatmeal Raisin Cookie

In the meantime, here are Naron’s 25 ways to make a better oatmeal cookie.

  1. Add extra cinnamon and chocolate chunks
  2. Add dried cherries, crystallized ginger and a dash of powdered ginger
  3. Add chopped dried pineapple and toasted coconut
  4. Add finely chopped granny smith apple
  5. Add dried currants plumped in orange juice, and the zest of one orange
  6. Add chopped toffee bits and toasted almond slices
  7. Add dried wild blueberries and nutmeg
  8. Add chocolate chips and pecan halves
  9. Add white chocolate chips and toasted walnuts
  10. Add a few handfuls of any Trader Joe’s trail mix
  11. Add a tablespoon of powdered espresso and cocoa nibs
  12. Add chopped dried pears and white chocolate chunks
  13. Add chopped candied orange peel
  14. Add dried cranberries and pumpkin pie spice
  15. Add chocolate chunks and salted peanuts
  16. Add grated raw carrot and toasted walnuts
  17. Add chopped dates and toasted coconut
  18. Add chocolate chips, chopped walnuts & mini-marshmallows
  19. Add about a cup of Rice Krispies cereal
  20. Chocolate-Dipped: Bake jumbo cookies and allow to cool. Cut cookies into quarters and dip each pointed end in melted semi-sweet chocolate. Allow chocolate to set, and serve.
  21. Oatmeal Black and Whites: bake large oatmeal cookies and cool. Make chocolate and white icings (try these icing recipes). Frost one half of each cookie with dark icing, and the other half with white.
  22. Oatmeal Faux Macarons: make small, puffy oatmeal cookies and sandwich two with chocolate ganache. Allow ganache to set, and serve.
  23. Orange-Glazed Oatmeal Cookies: make a light glaze by mixing 1 cup powdered sugar, 1 1/2 tablespoons orange juice, and pinch of grated orange zest. Drizzle over cookies and allow to dry.
  24. Oatmeal Cookie Dip: Bake mini oatmeal cookies, and make chocolate yogurt dip: whisk one cup vanilla yogurt with one tablespoon of cocoa powder and one tablespoon brown sugar. Chill for an hour, then serve with cookies and fresh strawberries.
  25. Brandied Cherry Oatmeal Ice Cream Sandwiches: soak dried cherries in brandy and drain. Add to oatmeal dough; bake jumbo cookies and cool. Sandwich with good-quality cherry ice cream and freeze.

Happy Baking!

The Skillet Cookie

We came across Rebecca’s Blog, “The Cherry On Top” and just HAD to share her post about the Skillet Baked Chocolate Chip Cookie, a recipe she got from Martha Stewart Living. But we didn’t stop there – curiosity got the better of us, and we decided to test it out. Our VP, Cara Pearson, tested out the recipe for her husband’s birthday…read below for her story!


I know this may sound funny but even though I am surrounded by baking all day long, I still LOVE to bake at home. The joy of baking was not something that was handed down to me from my mom or grandmother, it began when I had my first little girl. As a toddler, Lily became very interested in the kitchen and the process of cooking. When we baked cookies together for the first time, I loved watching her smile as she moved her hands through the flour, giggle as we cracked eggs together, oooh and awww as it became a ball of gooey cookie dough and then sit directly in front of the oven until the timer went off. Till this day I am not sure if it is the process of making the desserts, licking the spoon or anxiously awaiting the final product that she loves the most, but I know for sure that she LOVES to bake too. Now that there are three of us (including her little sister Mila) it has become quite cozy in our kitchen as they wiggle around while standing on chairs trying to get in the best position for their turn to measure. I like to tell people that baking with kids is good parenting because they learn how to count, it is a great lesson in patience, and it takes team work; but the fact is, having fresh baked goods in the house ROCKS.

This is why when Emily posted about the Skillet Cookie on our Facebook page the other day, I just could not resist. A cookie cake baked in a skillet? The girls would love that. Better yet their Daddy’s, James’, birthday was coming up and we were planning a fun family night at home for the occasion. We put on our aprons, they climbed up on the chairs and we got to baking. The dough came together in no time but the best part was squishing the dough down into the skillet with our hands. We put it in to bake when we sat down to dinner and once we were finished it was cookie time! The skillet kept the cookie warm as we cut up a slice and paired it with plain ol’ vanilla ice cream. It was thick and gooey, perfect.

Here are a few tips when following the below recipe:

  1. You can add peanut butter cups chopped up for an extra layer of flavor.
  2. Don’t let the dough in the skillet sit out of the fridge for too long before baking
  3. Watch the baking time – our skillet was done in 32 minutes and could have probably come out before (since we like the gooey middle part).
  4. Enjoy!!


Skillet-Baked Chocolate Chip Cookie

What You Need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks, 12 tablespoons) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (about 9 oz) semisweet chocolate chips (or a mix of milk chocolate and semi sweet chips)

What You Need to Do:

Preheat oven to 350 F.

In a medium bowl, whisk together the flour, baking soda, and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until the mixture is light and fluffy, about 2-3 minutes.  Add the egg and vanilla extract, mixing until well incorporated.  With the mixer on low speed, add the flour mixture and beat just until combined.  Finally, add the chocolate chips and mix to distribute.

Transfer the dough to a 10-inch ovenproof (e.g. cast-iron) skillet, and press to flatten in an even layer on the bottom of the pan.  Bake until the edges of the cookie are brown and the top is golden, about 40-45 minutes.  Don’t overbake; it will continue to cook a few minutes out of the oven. If using a smaller or larger skillet, adjust cooking time accordingly. Transfer to a wire rack to cool slightly before serving.





Birthday Fever

Happy Birthday, August Babies!

Here at Pacific Cookie Company, we like to celebrate birthdays in the month of August (maybe the heat of summer gets us thinking about a nice cool ice cream cake). So we thought we’d take these last few days before the end of August to continue the celebrations with a few birthday sale items. You can view those items either by viewing the birthday section of our website, or the sale section.

Of course you have all seen our one-of-a-kind “embarrass the birthday kid” velvety birthday hat with the candles on top. We believe that celebrating your birthday without the birthday hat would be like eating a cookie without a glass of milk! You just can’t have one without the other. In fact, one of our employees, Ashley, has a family tradition of passing the birthday hat from Aunt to nephew to brother to Grandma, etc. depending on who’s birthday they are celebrating.

Back in April, Mila and Lily, the two daughters of Cara Pearson,  celebrated yet another year of fun-filled childhood surrounded by their loving friends and family. Michelle Riddle, of Michelle Riddle Photography, was kind enough to take photos of the event that we have been waiting all year to share with you – and might we take a moment to compliment Michelle’s great work – “Fantastic shots, Michelle! They came out perfect!” Needless to say, all the kids there had a blast between the pinata, easter egg hunt, and classic cookies cakes. Cookie cakes, you ask? Well yes, but not the store bought kind.

The Pearson Family reinvented the cookie cake – And we thought we’d share the secret with you since they’re so simple to make, and a definite party pleaser!

Cookie Cake Recipe


Pacific Cookie Company cookies (most popular flavors = Chocolate Chip, Oatmeal Raisin, Snickerdoodle, and Dr. Midnight)

– awesomely long candles (we bought ours at Outside-In Kids, in Aptos)


1. Stack cookies about 6 high on a large plate

2. Place candle in center of first cookie on each stack

3. Light the candles

4. Enjoy!

**And if you really want to top it off (no pun intended), check out Lily’s Birthday Topper on our website for a fun addition to any birthday, young or not so young! Here’s a great review from one of our customers: “Hi all, Just wanted you to know how much my uncle loved not only the cookies I sent for his 70th birthday, but the plush birthday hat they came with. He had a big party and wore the hat the whole night, even when he started getting hot — he never took it off. It was the hit of the party and his special day. Thanks for offering such a fun gift! – Frances”

Lemon Raspberry Sundae Recipe

Ashley from the Pacific Cookie business office recently impressed her dinner guests with this ingenious dessert featuring our Lemon Drop cookies. Wow your own guests this summer with this gorgeous and oh-so-easy after dinner treat…

Pacific Cookie Company Lemon Drop Cookies
Vanilla ice cream or raspberry sorbet
Fresh raspberries and/or blackberries
1 fresh lemon
optional Raspberry liqueur (such as Chambord®)

DIRECTIONS: Place one Lemon Drop cookie in a small dish. Top with one scoop of ice cream. Top ice cream with fresh berries. Drizzle with liqueur if desired. Garnish with lemon. Enjoy!

Buy Lemon Drop Cookies