I admit it—I’m a cookie nut. I always have been. I’ll choose a cookie over a piece of cake, a slice of pie or a scoop of ice cream any day. (Yes…even ice cream.)
I’ve found that cookie-lovers can be divided into two groups: Those who like them soft and chewy, and those who need them crisp and crunchy. I fit the later category, so you can image my excitement when I discovered Mrs. Thinster’s Cookie Thins at the grocery store. (Insert chorus of angels singing.) I’ve been a fan of these ultra-thin, ultra-crispy cookies ever since that glorious day. When I learned three new flavors hit the market, I raced to the store. (And by “raced” I mean that I moved as quickly as a cookie-fiend can. After all, cookies aren’t exactly a healthy-man’s staple.)
Here’s what I thought of the three new Cookie Thin snacks:
1. Key Lime Pie Cookie Thins
Taste of Home
Thanks to a brightly colored package promising buttery-colored cookies, these treats had me at “paper or plastic?” I knew I’d love them, and they didn’t disappoint.
The quaint, round cookies offer a delightfully refreshing taste of Key lime in every crunchy bite, and they were loaded with all the buttery goodness I could stand. A must for crisp-cookie lovers, these treats made my eyes roll into the back of my head. Yum! Can’t get enough Key lime? Check out these zingy recipes.
2. Waffle Crisps
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I thought I had a million dollar idea when I pondered the need for “breakfast cookies.” When I saw Mrs. Thinster’s Waffle Crisps, I thought the baker herself beat me to the punch and created a sweet treat for early risers.
After a few bites of the cute waffle-shaped cookies, I realized they weren’t modeled after the maple-syrup mainstays at all. The Waffle Crisps were slightly bland but definitely had a familiar flavor. Then hit me—they taste like waffle cones used for ice cream. (Ah! You got me, Mrs. Thinster!) Of course, I could have avoided any confusion had I simply read the cute story on the back of the package about Mrs. Thinster’s love of waffle cones.
Once I recognized the cookies’ flavor, I enjoyed them a bit more and thought they’d be quant alongside a cup of coffee or tea. (If I drank tea, that is.) For the most part, however, the flavor just isn’t worthy of a cookie. And, really, does anyone ever crave the taste of a plain waffle cone? Sorry, Madame Thinster, but I’ll save my waffle cones for ice cream.
3. Cookie Thins Brownie Batter
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If you enjoy the crispy edges of brownies or the baked-on bits left behind in the pan, this sweet sensation is for you!
I’m not sure if my bag was crushed, but the cookies inside were in tiny irregular pieces, not at all resembling the round cookies on the package. No bother because these little suckers are truly addictive. Not only do they rock with a glass of milk, they’d also be perfect sprinkled over ice cream. (Hmmm….maybe I like ice cream more than I thought.)
A cookie aficionado might scoff at these chocolate sensations, saying they’re more like a bark than a cookie, but I couldn’t stop eating them and practically finished the entire bag in one sitting.
Once my sweet tooth was satisfied, I could truly say that Mrs. Thinster added a nice grouping of products to her line. Some sweeter and more traditional than others, but for the most part it’s clear that there’s a Cookie Thin out there for everyone.
Coffee-Glazed Molasses CookiesI dreamed up these molasses cookies while sipping coffee and watching snow fall. The aroma from the baking cookies reaches all corners of the house. —Faith Ford, Big Lake, Minnesota
Nuts-About-You Cookie SticksThese cookies make a fancy meal finale that couldn’t be quicker to whip up. Start with purchased Pirouette cookies, dip in a rich creamy chocolate and peanut-butter coating, and dust with nuts or sprinkles. —Taste of Home Test Kitchen
Crisp Sugar CookiesMy grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. —Evelyn Poteet, Hancock, Maryland
Quick Double Chocolate BiscottiRefrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. —Taste of Home Test Kitchen
Big & Buttery Chocolate Chip CookiesOur version of the classic cookie is based on a recipe from a California bakery called Hungry Bear. The chocolate chip cookie is big, thick and chewy—perfect for dunking. —Irene Yeh, Mequon, Wisconsin
Pecan SandiesWhenever Mother made this pecan sandies recipe, there never seemed to be enough! Even now when I make it, the cookies disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. —Debbie Carlson, San Diego, California
Hazelnut-Espresso Sandwich CookiesThe inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. —Cindy Beberman, Orland Park, Illinois
Chai Chocolate Chip ShortbreadI’ve always loved the taste of chai tea, so I decided to try to incorporate it into one of my recipes. Everyone who samples my shortbread can’t believe how delicious it is. —Paula Marchesi, Lenhartsville, Pennsylvania
Coconut-Macadamia BiscottiI came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia
Butterscotch Toffee CookiesWith its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia
Vanilla CrescentsThese cookies are especially cozy at Christmastime, but are wonderful all year long. Try them dipped into hot tea or coffee.—Cara McDonald, Winter Park, Colorado
Giant Molasses CookiesMy family always requests these soft molasses cookies. These chewy cookies are also perfect for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Angel Sugar CrispsWhenever I've taken this sugar crisp recipe to church coffees, I've had women come into the kitchen and request the recipe. You'll enjoy this sugar cookie's secret ingredient—brown sugar! —Annabel Cox, Olivet, South Dakota
Toasted Oatmeal CookiesThese down-home-flavored cookies are a family favorite. Toasting the oats gives them an extra nutty flavor. The cookies freeze well and remain crisp...but I've found that whenever I make them of our children and grandchildren, I never have enough left to freeze! —Marilyn Krueger, Milwaukee, Wisconsin
Coffee ShortbreadWhen you need a treat for brunch, bake some of these coffee-flavored shortbreads. The chocolate drizzle is surprisingly easy to do. —Dixie Terry, Goreville, Illinois
Orange & Lemon Wafer CookiesThese light citrus cookies go so well with a cup of coffee or tea after a heavy holiday meal. —JoAnn Belack, Bradenton, Florida
Dipped GingersnapsI get tremendous satisfaction making and giving time-tested yuletide treats like these dipped gingersnaps. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
Chocolate Pistachio BiscottiChocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware
Snickerdoodle CrispsThis classic cookie from New England can be made two ways: soft or crunchy. My happy version with cinnamon, ginger and nutmeg is crispy to perfection. —Jenni Sharp, Milwaukee, Wisconsin
Slice & Bake Coconut Shortbread CookiesLight and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
Toffee Almond SandiesThese crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! —Alice Kahnk, Kennard, Nebraska
S'more Sandwich CookiesCapture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa
White Chocolate-Cappuccino CookiesThese adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. —Nancy Sousley, Lafayette, Indiana
Mexican Chocolate Sugar CrispsMy grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Italian Pignoli CookiesCookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts
Brown Sugar Cutout CookiesOur neighbor made these for me when I was little, and now I make them for my kids, my grandkids and the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania
Cookie Jar GingersnapsMy grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
Cinnamon CrescentsI've had the recipe for these crispy cinnamon-sugar roll-ups for years. They're one of my family's favorites and so easy to make. We enjoy them at breakfast with a cup of coffee. —Emily Engel, Quill Lake, Saskatchewan
Vanilla Wafer CookiesThese buttery cookies bake up chewy and crispy at the same time. Sprinkle these vanilla wafers with colored sugar or leave them as-is. Their simplicity is beauty enough! —Edith MacBeath, Gaines, Pennsylvania
Macadamia-Coffee Bean CookiesNearly anyone who loves coffee will perk up for this java-infused cookie. What hot beverage would you pair these treats with? There’s only one answer! —Kathleen Specht, Clinton, Montana
Spice Cookies with Pumpkin DipMy husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies. —Kelly McNeal, Derby, Kansas
Maple Walnut BiscottiReplace melted chocolate with more maple flavor by combining 1/2 cup confectioners' sugar with 2 tablespoons maple syrup; drizzle over biscotti. — Susan Rogers, Brattleboro, Vermont
The former owner of his own catering business, Mark’s been part of the Taste of Home team for the past 20 years. His work has also appeared in Quick Cooking, Light & Tasty and Country Woman magazines as well as in various Pillsbury and Betty Crocker cookbooks. When he’s not spending time in the kitchen with his Westie, Rocco, he’s working in his yard, doing stand-up comedy or devouring a platter of nachos. (Most likely the latter.)
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