White Chocolate Macadamia Nut
Item #1917. Loads of white chocolate chips and generous chunks of macadamia nuts make every bite of this cookie absolutely unforgettable. Approximately 36 cookie dough pieces per tub.
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With just one bite of this delicate, nutty cookie, the hardest of hearts will melt. It isn't just the chewy texture or the large chunks of macadamia nuts. And the white chocolate chips alone aren't the cause. No, it must be some mystical synergy of flavors -- greater than the sum of these parts -- behind the magic.
White Chocolate Macadamia Nut cookie dough from Otis Spunkmeyer is more gourmet than you can imagine, and yet never too formal. Bake them up fresh in your own kitchen for all the little celebrations that life brings you.
Robert Strickland, our Fundraising Customer Care Manager, says, "I baked several dozen White Chocolate Macadamia Nut cookies and took them to my cousin’s wedding. Everyone loved them! I made them extra large – double sized – and people were sharing their cookies with one another. At the end of the day, there was plenty of cake left, but let’s just say all the cookies had vanished."
Approximately 36 pieces of frozen cookie dough per tub.
Ingredients: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WHITE CHOCOLATE CHIPS (SUGAR, WHOLE MILK POWDER, COCOA BUTTER, SOY LECITHIN [EMULSIFIER], VANILLIN [ARTIFICIAL FLAVOR]), MARGARINE (PALM OIL, BUTTER [CREAM, SALT], WATER, CONTAINS 2% OR LESS OF SALT, VEGETABLE MONO & DIGLYCERIDES, NATURAL FLAVOR, CITRIC ACID, VITAMIN A PALMITATE ADDED, BETA CAROTENE [COLOR]), EGGS, MACADAMIA NUTS, CONTAINS 2% OR LESS OF: MOLASSES, WATER, BAKING SODA, SALT, NATURAL AND ARTIFICIAL FLAVOR.
Contains: Wheat, Eggs, Soy, Milk and Tree Nuts (Macadamia Nuts)
Do not thaw before use. Keep frozen in original packaging. Baking time and temperature will vary from oven to oven so watch cookies closely towards the end of baking time.
PREP: Preheat oven to 350° F.
BAKE: Place cookies 2" apart on an ungreased cookie sheet. Bake at 350° F for 13-15 minutes or until the edges are golden brown.
COOL: Let cool for 15 minutes before removing from baking pan. Cookies are still baking while cooling on the pan.
Properly baked cookies should have a golden brown color, and should be firm on the outside and have a soft moist interior.
Underbaked cookies will appear pale, slightly grey in the center, greasy, and have a soft pliable texture.
Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.
Dough: 1 year in freezer (unopened) from the date of production when stored at or below 0° F (-18° C).
Baked cookies: 2 Days if baked properly, and stored in sealed containers.
Recent success stories
Because Otis Spunkmeyer has been around a long time, everyone knows that they’re getting a quality product, which makes the annual fundraiser easier for everyone involved.
Julie set a goal to try to sell 120 tubs of dough, and she and her team surpassed that, selling 155 and raising more than $1100 for the Desmoid Research Foundation.
Recent fundraising ideas
Written 30 Jun, 2014 by Jen Johnson 0
When running a successful and dynamic Otis Spunkmeyer cookie dough fundraiser you often get so caught up in the activities and in leading your groups that you forget to monitor your cash flow. You must continually check your donations and take note of when you need to revamp your fundraising message or activities. Be sure to communicate your needs to your donors and explain what your needs are and how your donations are down. You can best do this when you know:Read the rest
Written 27 Jun, 2014 by Mary Conroy 0
It's once again for another new installment of Fundraising Photo Friday. We wanted to share with you some of the great pictures of our tasty Otis Spunkmeyer fundraising treats from across the web on Fridays.Read the rest