The good people at OXO have provided me with a complimentary spatula — specifically, their limited-edition “Good Cookie” spatula, which has a wonderful story behind it. The humble (and stylish) kitchen utensil is tied to OXO’s Cookies for Kids’ Cancer, a public charity founded by two OXO employees, Gretchen and Larry Witt, whose son Liam faced a battle with pediatric cancer. The company rallied around the Witts, and through baking cookies and holding bake sales, OXO has raised over $150,000 for the charity.

Now with the “Good Cookie” Spatula comes another fundraising drive. 50% of profits from the spatula will benefit pediatric cancer awareness, up to $100,000. At $6.99, it’s a great way to help out. The “Good Cookie” spatula is available at Bed, Bath & Beyond,, and various other local retailers (check out for more info).

BUT WAIT. This is a contest after all, and OXO has not only provided me with a “Good Cookie” spatula, but they’ve provided one for YOU too — assuming you win the contest. The rules are simple: submit the best cookie recipe ever in the comments. The winner, as chosen by me, receives a free “Good Cookie” spatula, courtesy of OXO.

PROTIP: know your judge. I hate berries (except for cranberries) and peaches. If you include those in your cookie, I can guarantee I won’t even consider it. Also, I love chocolate. I’m open to non-chocolate cookies, but… the presence of chocolate will certainly give you an advantage. You have until noon on Friday, December 16th.

Good luck!

7 replies on “CONTEST: Win A ‘Good Cookie’ Spatula from OXO!”

  1. My mom makes these for every family event:

    Chocolate Chip Mandelbrot Bars
    1 stick butter or margarine
    3/4 cup sugar
    3 eggs
    1/4 cup oil
    2 1/2 cups flour
    1 large bag chocolate chip (semi sweet)
    1 small jar chocolate sprinkles
    1 cup nuts (almonds or walnuts or pecans)
    1 tsp. Vanilla
    1 tsp. Baking powder
    1/2 tsp. salt
    Cinnamon-sugar mix

    Cream butter and sugar
    Add oil
    Beat in eggs (one at a time)
    Add Vanilla
    Mix in part of the flour (I put in 1 1/2 cups)
    Add chocolate chips, nuts, and sprinkles
    Add rest of flour, baking powder and salt
    Mix together, using your hands. if needed.
    Form into 4 logs—use water on your hands to shape
    Top with cinnamon-sugar mix and more chopped nuts (if desired)
    Bake at 350 for 40 minutes or until browned.

    Slice while hot into about 1-inch slices. These are great right from the freezer. Wrap in plastic wrap first and then in foil.

  2. These cookies are not only super delicious, but also relatively healthy since they are sweetened only with bananas. I just ate the last one from my most recent batch, and I am already sad that they are gone.

    3 small, ripe bananas, well mashed (or 1 1/2 large bananas, about 3/4 cup)
    1/2 teaspoon vanilla extract
    2 tbsp coconut oil, slightly warmed so that it is not solid
    1 cup rolled oats
    1/3 cup almond meal
    1/4 cup unsweetened, shredded coconut
    1/4 teaspoon cinnamon
    1/4 teaspoon fine grain sea salt
    1 teaspoon baking powder
    4 ounces chocolate chips or chopped dark chocolate bar

    Preheat oven to 350 degrees, with the rack in the top third.

    Combine the bananas, coconut oil and vanilla extract in a large mixing bowl. In a second bowl, whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients into the bowl containing the wet ingredients, and stir until fully combined. Fold in the chocolate chunks/chips. Drop dollops of the dough, each about 1 tablespoon in size, an inch apart onto a baking sheet lined with parchment paper. Bake for 16-18 minutes.

  3. A sophisticated salty sweet combo that is easy to make. Enjoy!

    Salted Oatmeal White Chocolate Cookies

    1 cup flour
    3/4 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    14 tbsp butter, softened
    1 cup sugar
    1/4 cup packed light brown sugar
    1 egg
    1 tsp vanilla
    2 1/2 cups old-fashioned rolled oats
    6 oz. good-quality white chocolate bar, chopped, or white chocolate chips
    1/2 tsp flaky sea salt, for sprinkling

    Preheat your oven to 350°F.

    In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

    In a large bowl, beat the butter and sugars until light and fluffy, about 5 minutes. Add egg and vanilla and beat until incorporated. Scrape down the bowl again and add half of the flour mixture. Combine, and then scrape down bowl. Add the remaining half and mix until just incorporated. Add oats and chocolate. Mix until evenly distributed.

    Using a 2 tbsp scoop, place dough on lined cookie sheets about 2 ½ inches apart. Gently press each ball to ¾ inch thickness and sprinkle with a few flakes of salt. Bake until cookies are golden brown, about 13 to 16 minutes. Transfer sheet to a cooling rack and allow to cool completely.

  4. I love these for the holidays! Brownie like with a grown-up kick! And you can drink and bake too 🙂

    Chocolate Rum Cookies

    2 eggs, beaten
    1 (18 ounce) boxes devil’s food cake mix
    1/2 cup vegetable oil
    5 tablespoons rum (I use dark, am sure light or spiced would also be great)
    1/2 cup powdered sugar, for rolling
    1 cup chopped pecans or 1 cup walnuts (optional)


    -Combine eggs, cake mix, oil, nuts (if using) and rum in batter bowl and mix well.
    -Chill dough overnight, or at least 3 hours.
    -Preheat oven to 350 degrees.
    -Form into small balls (about 1-2 tablespoons each) and roll in powdered sugar.
    -Place cookies on ungreased baking sheet and bake for 10-15 minutes, until almost no indentation remains when touched.
    -They will be soft when taken from the oven, but will crisp slightly when cooled.
    -Bake for closer to 10 minutes if you like a softer cookie, closer to 15 for crispy ones!
    -If you want, sprinkle with a little more powdered sugar before serving.

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