Me, I usually prefer them chewy with the chocolate chips still in their melted state (e.g., Potbelly’s). These crsipy ones from Tate’s Bake Shop won me over, though, with their buttery crispness and big chocolate chips. They’re also baked to be a lot browner than your typical cookies, which gives them a nice flavor.
The first ingredient is actually chocolate. My guess would have been butter.
The only place I’ve seen them is Whole Foods, and they’re usually sold out of the chocolate chip (even at $5+ a bag!), the shelves cluttered with a sea of macadamia nut rejects. I snagged the last two bags at the P Street Whole Foods on Friday.
If you order from the Tate’s website, they’re 3 bags for $22.50, so $5+ a bag seems like a deal next to that.
***Update: Although Tate’s oatmeal raisin cookies are studded with big raisins, the crispy cookie part doesn’t live up to the buttery goodness of the chocolate chip flavor. In fact, it reminds me of stale Potbelly oatmeal chocolate chip cookies, when the fats in the cookie start to lose their freshness.***