Too Much Butter is Bad for Cookies

For people who know me and are a frequent patron of my snacks, you know I sometimes bring in chocolate chip cookies. They are of course no other than the Otis Spunkmeyer ones I get from Costco. I’ve been a big fan of the Otis Spunkmeyer cookies, not only because they taste great, but they’re easily to make. They already come in little balls where I just dump onto my baking tray. I’ve tried the Nestle Toll House ones twice and was disappointed in the fact that I had to wait for it to defrost before I could start scooping out the cookie dough, which made baking them a lot less fun, especially if I wanted cookies immediately.

Anyway, I got a new batch of Otis Spunkmeyer chocolate chip cookies several weeks ago and baked the 1st batch from it this weekend and the cookies came out weird. They were still delicious, but they were flat:

Otis Spunkmeyer Chocolate Chip Cookies

I’ve baked tons of their cookies before and they’re typically quite plump coming out of the oven and then they flatten a bit. However, these came out flat shown in the above picture and were flatter than normal. I thought maybe they forgot to add yeast.

So I went to to their website http://www.otisspunkmeyer.com/ and tried to find an email to contact them. Unfortunately, I was only able a mailing address and phone/fax numbers. So I shot an email to the email address listed in the whois info:

Hi,

I apologize if this isn’t the correct email address to forward my concerns. I wasn’t able to find any customer service email address on your website (www.otispunkmeyer.com). If there’s a customer service department you can forward this email to, please do so.

I recently purchased some Otis Spunkmeyer Chocolate Chip cookies from Costco. I’ve been a long customer of Otis Spunkmeyer Chocolate Chip cookies and this was the 1st time I noticed the cookies were flat and didn’t rise. See attached image.

I’ve baked Otis Spunkmeyer cookies before and they typically rise after baking and slowly flatten a bit afterwards. However, these cookies were fresh from the oven after baking for 20 minutes at 325F and were flatter than even cooled down cookies.

They were still delicious, but I was wondering if it could possibly be a batch that yeast was forgotten to be added.

And the next morning I get this reply:

Hi Tom

This was forwarded to me by our distribution department. First, let me clarify our website, which is www.spunkmeyer.com. There is a link for customer service questions/concerns on the site.

Addressing the cookie issues, after looking at the picture, it appears the cookies may have too much butter in them, which will cause them to bake up flat and thin. This would be caused by the dough not being mixed enough for all ingredients to be fully incorporated.

Please provide to us the stamped number printed on the bag inside the Costco box. That number will tell us which plant and what day the product was made on (ex. 8S250). Also, please provide us with your mailing address so that we can issue you a refund.

Thank you for allowing us to correct this issue for you.

I’ve already sent a reply back thanking for the clarification and the awesome customer service.

But I have to ask you guys, do you see a difference between: www.spunkmeyer.com and www.otisspunkmeyer.com? And if anyone’s able to find a link for customer service questions/concerns? Update: As Xyon pointed out, I misspelled the domain in my original email, and that may have caused the confusion. However, I’m still not able to find the customer service link.

And I feel really stupid with my yeast remark. Haha, who knew that cookies didn’t need yeast to make them rise and be plump. I guess most people besides me. According to Ungsunghero, cookie dough doesn’t actually “rise”. And from now on folks, you know too much butter makes cookies flat.

Side Note: This has been the 3rd or 4th time someone’s referred to me as Tom/Thomas in an email reply. Does my name really map to Tom? I’ve checked my emails and it lists my first/last name correctly as well as my signature. Oh well.

6 thoughts on “Too Much Butter is Bad for Cookies

  1. xyon@LiveJournal:

    –2009-03-10 09:42:25– http://www.spunkmeyer.com/
    Resolving http://www.spunkmeyer.com... 67.133.34.26
    Connecting to http://www.spunkmeyer.com|67.133.34.26|:80… connected.
    HTTP request sent, awaiting response… 200 OK
    Length: 11671 (11K) [text/html]

    –2009-03-10 09:42:35– http://www.otisspunkmeyer.com/
    Resolving http://www.otisspunkmeyer.com... 67.133.34.26
    Connecting to http://www.otisspunkmeyer.com|67.133.34.26|:80… connected.
    HTTP request sent, awaiting response… 200 OK
    Length: 11671 (11K) [text/html]

    I’d say they’re the same. Of course, if you copied your email verbatim, you had a typo in the link you sent (otispunkmeyer vs otisspunkmeyer).

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