A couple of winners

The winners of the two competitions I entered this year have been announced.

The Mrs. Fields contest was won by a cookie called the Oatmeal Peanut Butter Scotchy. I was at the mall the other day and stopped by the Mrs. Fields store to see if it had been announced and when they told me it had, I decided I needed to give it a try.

Here's my take: it's a tasty cookie. I'll definitely grant it that, but from a purely subjective standpoint, it's not the kind of cookie I like that much. I think these competitions are really a lot about personal preference and are pretty subjective. The main drawback for me is that I've never liked butterscotch chips that much because they taste incredibly artificial. On the positive side of things, it has a nice texture--a crunchy bite and a slightly chewy center. I like the pecans in the cookie as well, and overall, I think it fits well with the Mrs. Fields lineup. But I don't think it's a cookie I'll make very often, since it's not the kind of cookie I go for. And besides, I like my cookie more, but I suppose that's no surprise.

If you're curious what the winning cookie of a national search tastes like, you can make it for yourself. Incidentally, it's a gluten-free recipe too, so it's perfect for anyone who's allergic to flour.

Here's the recipe:

Oatmeal Peanut Butter Scotchies

1 cup white sugar
1 cup brown sugar
1/2 cup unsalted butter
1 1/2 cups chunky peanut butter (not the sugar free kind)
4 1/2 cups rolled oats (can do all old fashioned or do half old fashioned and half instant depending on your texture preferences)
2 tsp. vanilla extract
3 whole eggs
2 tsp baking soda
1 bag of butterscotch chips
3/4 cup chopped pecans

Cream butter, peanut butter and sugars. Add eggs and vanilla. Stir in oats, soda, butterscotch chips and nuts until combined. Drop by spoonful on a greased cookie sheet or use parchment paper. Bake 350 degrees for 12 minutes (brown on bottom and some browning on top). Cool on cookie sheet 5 minutes before removing to cooling rack. Makes 72 cookies.



The Bundt competition winner was announced as well. It's a mint chocolate cake called Mint Mountains. I haven't tried it yet, but plan to this Christmas season. I'm anxious to try this recipe and the other nine finalists, especially for the holidays that I entered. My only beef with this one, at least from a first glance, is it's use of instant pudding mix. That sticks in my craw.


Mint Mountains

Shortening for greasing the pan
2 tablespoons flour, preferably Wondra
3/4 cup shortening
1 1/4 cup granulated sugar
3 large eggs, separated
1 (3.9 ounces) package instant white chocolate pudding mix
1 teaspoon peppermint extract
3/4 cup sour cream or plain yogurt
2 cups all-purpose flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1 cup milk, divided
4 ounces white chocolate chips or chunks
1/3 cup cocoa
1 (3.9 oz) package chocolate fudge instant pudding mix
8 ounces chocolate chips
Confectioners’ sugar
Mint sprigs or plastic holly sprigs (do not use real holly since holly berries are poisonous)
Crushed peppermint candies

Preheat oven to 350 degrees. Prepare holiday tree pan. Use pastry brush to thoroughly coat all parts of pan with shortening. Sprinkle flour evenly over top of shortening; invert pan and shake out excess.

Cream shortening and sugar in large mixing bowl until thoroughly blended. Separate eggs and reserve yolks. Add whites to shortening mixture and beat an additional two minutes or until light and fluffy. Beat in white chocolate instant pudding mix, peppermint extract, yogurt or sour cream (mixture may look curdled).

Sift flour, salt and baking powder together. Slowly beat in about half of flour mixture, then 3/4 cup milk, then last of flour mixture, scraping bowl after each addition. Increase speed and beat until thoroughly combined, 2 to 3 minutes.

Remove two cups of batter, stir in white chocolate chips or chunks.
Dollop white chocolate batter into pan. Do not try to make it smooth and even. Keep it unevenly distributed in peaks and on sides. Push gently up against sides. Add reserved yolks, cocoa; fudge pudding mix and additional 1/4 cup milk to rest of batter in bowl. Beat until completely combined. Stir in chocolate chips.

Layer chocolate batter over top of white batter; push gently up against sides. Gently tap the filled pan on the counter a few times to remove air bubbles and pockets.

Place pan on cookie sheet. Bake in preheated 350-degree oven for 50 to 60 minutes or until wooden skewer inserted in center of cake comes out clean (do not use a metal skewer). Cool in pan ten minutes, shake pan from side to side to check for thumping or loosening from sides of pan. If needed, use a plastic knife to carefully loosen the cake from center and sides, if stuck. Invert onto cooling rack.

When completely cooled, dust tops with confectioner’s sugar. Place on platter and arrange sprigs and crushed candies around edge of platter at bottom of cake.

This recipe and those of the other nine national finalists can be found here.