Tate’s cookies are crispy, buttery, and delicious. Even people who prefer chewy cookies love these things—we’re living proof. Their chocolate chip cookies are our favorite store bought chocolate chip cookies, but they aren’t the be all, end all. Have you ever had Tate’s ginger cookies? Unreal! Even the gluten free ones. Anyway, when new Tate’s Bake Shop cookies come out, we’re optimistic they’ll be good—even when they sound like they might be bad.
Take, for instance, these new Tate’s White Chocolate Raspberry Cookies. White chocolate is so sweet and doesn’t have dimension. And raspberry flavor can taste super fakey if it isn’t done well. We got our hands on a bag of these limited edition Tate’s cookies to find out whether
New Product!
Tate’s Bake Shop White Chocolate Raspberry Cookies
Pros: I know what you’re thinking: These have to be too sweet. White chocolate is so saccharine. Cookies are sweet (duh). And the raspberry component surely adds another layer of sweetness. You have my word, they really aren’t. The white chocolate chips are sweet, sure, but there aren’t too many of them. And a nice thing about Tate’s cookies is that the crispy, crumbly cookie itself tastes like it was made with salted butter, so the white chocolate is actually a nice complement. The raspberry bits are the best part, though—it’s like they stirred freshly made raspberry jam into the cookie dough, seeds and all. As you eat, you get little pops of bright, tart flavor throughout. These are addictive.
Cons: I mean, I think the biggest con for most people is that white chocolate isn’t really chocolate, so these cookies won’t satisfy that particular craving.
Howdy! I’m Gwynedd, Sporked’s managing editor. I live in Los Angeles and have access to the best tacos the U.S. has to offer—but I’m a sucker for a crunchy Old El Paso taco night every now and then. I’ve been at Sporked since 2022 and I’m still searching frozen mozzarella sticks that can hold a candle to restaurant sticks.
Why you should trust me: I’ve been a journalist for 20 years (yikes), a consumer of food for 40-plus years, and I’m truly hard pressed to think of foods I don’t like (or that I can’t tolerate at the very least). Oh and one time I cooked my way through Guy Fieri’s cookbook and wrote about the journey through Flavortown.
What I buy every week: Trader Joe’s Original Savory Thins. Fat free plain yogurt (usually Fage or Nancy’s). Honeycrisp apples. Sweet cream coffee creamer for my at-home Americanos. A frozen cauliflower crust pizza and some jarred mushrooms to top it with. Old El Paso Stand ‘N Stuff taco shells and Gardein Ground Be’f, even though I think “be’f” is a nightmarish contraction.
Favorite ranking: Stouffer’s frozen dinners. I don’t own a microwave (I get my cancers the old fashioned way!), so I love taste testing things that I don’t really buy to eat at home.
Least favorite ranking: Soy sauce. Don’t get me wrong, I love soy sauce—but consuming that much sodium in one sitting is probably illegal in some countries. Our frozen enchilada taste test was a close second; the smell of microwaved corn tortillas still haunts me.
Thoughts? Questions? Complete disagreement? Leave a comment!
Gwynedd Stuart
Vinz Karl
Matt Crowley
Thoughts? Questions? Complete disagreement? Leave a comment!