*Available at our downtown Santa Cruz location: 1203 Pacific Ave Santa Cruz, CA 95060
*Available at our downtown Santa Cruz location: 1203 Pacific Ave Santa Cruz, CA 95060
On May 22nd, we posed a question to our Facebook fans: “If you could ask Pacific Cookie Company one question (anything from ingredient questions, to questions about our retail bakery, etc.), what would it be?” Thank you to everyone who contributed! We received some great questions, and hope that our answers satisfy your curiosity!
1. Will you serve gluten free in all flavors?
Red House bakery does not make all the flavors Pacific Cookie has but we would love your feedback on your favorites!
2. Exactly what time are the cookies taken out of the oven? I’d like to purchase them at that exact moment.
We bake all day long so our cookies are fresh and the aroma fills the streets of downtown. You can always call or come by to see what will be coming out soon!
3. Why can’t I find bags of Almond Joe’s at local grocery stores? Deluxe Foods and Shopper’s Corner carry everything BUT Almond Joe’s. (or should I ask them this question?)
We only package our best sellers in the bags you’ll find at your local grocery store. But you can always find them fresh-baked at our retail bakery in downtown Santa Cruz.
4. Can you please make a new cookie with dark chocolate and orange zest?
That sounds delicious. Are you thinking a dark chocolate cookie base like Dr. Midnight with orange zest? What would you recommend on top of the cookie to know it has orange flavor? If you have a recipe we can take a look. Send an email to email@example.com with your suggestions.
5. Why are your cookies so freaking good?!?
It’s a secret.
6. The oven temp. 😛
7. Can I get the recipe? 🙂
If we did you probably would not have the same result as our dough makers who have been mixing dough at Pacific Cookie Company for over 15 years!
8. Why did you stop making oatmeal chocolate chip with walnuts…they were my favorite (back when you sold them for 25 cents each!)?
Unfortunately, no one bought them. 🙁
9. Can you please make a vegan cookie?
In fact, we have tried to make a vegan cookie in the past, but without much success. Our classic flavors with butter and eggs are our specialty.
10. How would I go about getting the BIG cookies—the ones you don’t sell at the store?? The chocolate chip cookies are the best!
Call our wholesale office! And ask for 3-oz cookies (831) 429-9709.
11. Peanut butter cookie, can you please add whole peanuts to your batter? Please.
We use a chunky peanut butter. Some cookie lovers don’t like nuts, some like more. Our peanut butter is the perfect in between.
12. Will you open a store in Columbia, Missouri?
If you are interested just call me up, cousin. 😉
13. What’s the secret to getting cookies so soft?
Use a higher than normal baking temp to get a crunchy exterior and soft interior. Yum!
14. Temp? Size of scoop? What is the name of the products you use?
15. In the lemon cookie…lemon oil…lemon zest…lemon juice? Cake flour…bread flour…AP…what what spit it out!!!
Hmm…more secrets… 🙂
And there you have it folks! Your questions answered. If you have another question, but missed the opportunity with this post, please feel free to ask us on Facebook and we’ll be sure to get back to you. Thanks so much for all your support.
Thanksgiving is quickly approaching, and I’ve been getting ready by taking down my spooky Halloween decorations and replacing it with fall decor. My favorite part about this holiday is all the baking and food prep – well, besides spending the day with family/friends, eating an abundance of delicious food, and watching football of course! 😉 But on the baking note, I decided to test a new recipe: Peanut Butter Bacon and Chocolate Chip Cookies! The inspiration came to me after I posted an October 9th Facebook comment linking to the recipe, to which I received very mixed reviews. Thinking that the recipe needed a chance to show itself, I took to the kitchen with measuring spoons in hand.
The only thing I’d do differently? Bake the cookies for less time – my cookies were a bit crunchy (although delicious with a cup of coffee!).
Oh, and a local shout-out to El Salchichero, a Santa Cruz community butcher with sustainable practices and delicious meats. I bought your bacon – my husband and I LOVE your bacon! Although this recipe calls for an applewood smoked bacon, I just went with whatever El Salchichero had. I also may have bought a bit extra for dinner that night J
Happy Friday, and enjoy some baking over the weekend. Share your results with us on Facebook – we would love to hear how your cookies turned out!
Adding the bacon and chocolate chips…
Into the oven they go…
…time to taste test!
Makes 3 dozen
1/2 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/3 cup peanut butter (chunky or creamy)
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 pound apple wood smoked bacon, fried and roughly chopped
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
Per cookie: 170 calories (61 percent from fat), 12 grams total fat (4 grams saturated), 17 milligrams cholesterol, 11 grams carbohydrates, 6 grams protein, 295 milligrams sodium, trace dietary fiber.
Source: Bert Lawson with Farmland Foods
Read more here: http://www.kansascity.com/2012/10/09/3858082/belly-of-the-beast-bakers-and.html
It is always a treat to take a few bites out of a coconut macaroon, especially a fresh one from our retail store, and I think our customers would agree. Anna G. of San Francisco commented on Yelp that, “[The coconut macaroon] was everything I never knew I wanted from a macaroon, and so much more. Another Yelp review from Meghan R. of Santa Cruz stated, “It had this great chewy and crispy edge all around and the inside was cooked perfectly. Only thing that could have made it better would be a quick dip in some dark chocolate.” In fact, we do dip our macaroons in chocolate, and they have become our 2nd most popular cookie, according to the retail store’s manager, Cher.
Unfortunately, coconuts are a bit hard to come by these days. Cara, who handles our ingredients ordering, stated, “in talking with some coconut distributors, one mentioned that they used to place shipping container load orders and receive the product within 6 weeks to 2 months…and now their orders are out anywhere between 4 – 6 months.” The reason, you ask? Within the last year, the Philippines, one of the world’s largest coconut producers, experienced the worst drought they have had in 20 years (believed to be caused by the El Nino Effect) and then subsequently experienced increased rainfall and damaging floods. The effects of these extreme weather conditions on the flow of coconut production (especially with the understanding that “a coconut tree needs about 200 days of sunlight to have a normal production” of coconuts) has been devastating to this industry. You can read more about these growing conditions HERE.
With less coconut on the market, prices have increased about 20% in the last two months, making it more and more difficult to find a distributor with our preferred “size” of coconut shred at a reasonable price. What do I mean when I say “size” of coconut shred? There are different shreds of coconut, ranging from short and medium (pictured left and right, respectively) to longer shreds.
The shorter shred of coconut is less expensive and more available because it is less ideal of a shred. Regardless, we are able to use it in our Almond Joe and Cahootz without much difference in cookie density since coconut is an added ingredient in these two cookies. However, when used in our coconut macaroon, the cookie comes out too dense and our signature style is just not done justice. With the medium shred, we are able to achieve more of the desired effect, but the increased quality costs a bit more. As a result of these conditions, we did, for a short while, stop baking our coconut macaroon. Cher, our retail store manager, informed me that her customers were “extremely bummed” when we were not baking the macaroons. Even Cher herself stated, “I don’t want to see it go!” Although we have found a suitable replacement shred for the time being, it just goes to show how fragile the great things in life can be. Who would have thought that the weather circumstances in the Philippines would have affected our coconut macaroon production?
So if macaroons are your go-to treat, and if you are in the neighborhood and feel like stopping by on the days we dip our cookies, swing by on Tuesday, Friday, Saturday, or Sunday to cure that sweet tooth – cookies and chocolate all at once! Hope to see you then!