Introducing the Gold Medal Cookie Mix, your ticket to irresistible gourmet peanut butter oatmeal chocolate chunk cookies! Packed in a reusable burlap sack, this mix contains all the dry ingredients you need for a big batch of delightful treats. What sets it apart is our secret ingredient - A Bite of Good Tropical Sunshine spice blend. With turmeric, coconut, ginger, cinnamon, vanilla, cardamom, nutmeg, and black pepper, these cookies will transport your taste buds to a paradise of flavors. Bake with love and savor the goodness in every bite!
 
Makes about 3 dozen cookies (depending on your portion size).
 
Available all year.
 
Semisweet Chocolate (Cocoa, Sugar, Cocoa Butter, Vanilla, Soy Lecithin), Whole Wheat Flour, Rolled Oats, Brown Sugar, Demerara Sugar, Baking Soda, Baking Powder, Tropical Sunshine (Turmeric, Toasted Coconut Powder, Ginger, Ceylon Cinnamon, Vanilla Powder, Cardamom, Nutmeg, Black Pepper)
 
Contains Wheat, Soy, Dairy, Coconut
 
What you need: 4 ounces (1 stick) unsalted butter, room temperature; 1/3 cup chunky nut butter; 1 large egg, room temperature; flaky sea salt for finishing (optional).
 
Instructions: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat together the butter and peanut butter until fluffy. Add egg and vanilla and beat on high about 30 seconds. Adjust the mixer to low, add the dry ingredients, and mix until just combined. Portion dough into tablespoon-sized balls and arrange on parchment-lined baking sheet. Wet your fingers and press each cookie down so they are flat-ish and sprinkle with flaky sea salt. For best results, freeze at least one hour before baking. Heat oven to 350F and bake 10-12 minutes until golden brown around the edges. Allow to cool slightly on baking sheet before transferring to a wire rack to cool completely.