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| Image credit: Otterbein’s |
A crunchy, thin cookie is my favorite kind of cookie. My favorite was from Tate’s Bake Shop, until a friend shipped me a bag of Otterbein‘s cookies from Maryland. I’ll admit I wasn’t impressed by the packaging – a red checkered bag. Some cookies were broken, and some intact. I grabbed a broken piece to sample – upon inspection – there were tiny “pores” or should I said air pockets, giving the cookie its lightness. The tiny chunks of semi-sweet chocolate and a light butter taste make Otterbein’s a perfect cookie.
Otterbein’s Bakery recently won Baltimore Magazine’s Best of Baltimore Cookie 2010, beating its competitor Berger Cookies. I’ve had a Berger Cookie, and yes, it’s delicious and I like its distinguishable thich chocolate topping, but I’ll have to say, Otterbein’s is better.
A little bit of history
Otterbein’s first opened in the historic section of Fort McHenry in Baltimore, Maryland in 1881 by Adam Otterbein, a German immigrant. He made many traditional German cakes, breads, and pastries. However, his sugar cookies soon became a favorite. The thin, delicate cookies, cut by hand, became a tradition with many Baltimore families.
Not in the Maryland/D.C. area? You can order their cookies online on Otterbein’s website.
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