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Tate’s Chocolate Chip Walnut, though I still prefer homemade cookies with the amount of sugar reduced by about a third.
Back in the early 90s, a company from MN made wonderful, slightly soft, thick butter cookies topped by butter icing. The illustration on the package showed the Land O’ Lakes Indian woman, the same one on the butter packages. I cannot remember the name of the cookie. They also made a great oatmeal raisin cookie, also very buttery and soft.
The butter cookies were so good I brought a bag to work. A woman who was justifiably known for her baked goodies pronounced the cookies the best store-bought cookies she had ever tasted.
Back when I could eat wheat, I liked Trader Joes: maple leaf cookies, Famous Amos and Pepperidge Farm cookies.
Nowadays, there just aren't that great of option for people who have to avoid wheat. Pamela's makes an okay chocolate chip cookie and I have had good coconut macaroons, but homemade are just better.
I hardly ever buy store cookies, but when I did it was Archway or Pepperidge Farms. Occasionally the store bakery ones but now the prices have gone up so much that now it is cheaper to make them myself.
I hardly ever buy store cookies, but when I did it was Archway or Pepperidge Farms. Occasionally the store bakery ones but now the prices have gone up so much that now it is cheaper to make them myself.
You're not the first person who mentioned Archway but you're the first to mention them in context with Pepperidge Farms. Those two are like night and day, with the Archway bland, mushy and seemingly low quality. Am I missing something?
Another vote for Nutter Butters. And oatmeal raisin from the store bakery.
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Solly says — Be nice!
