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Win Cookies for A Year from Weather Tite Windows!

This contest has ended. Congrats Rebecca!
Credit: WTWsales

SAINT PETERSBURG, Fla. — Enter here for your chance to win cookies for a year to your front door, courtesy of Weather Tite Windows.

One (1) Grand Prize Winner will receive Twelve (12) Months of cookie delivery to One (1) address within the state of Florida.  No P.O. Box Delivery Available.  Grand prize may include items baked in facilities using known allergens, follow all allergy warnings on prize packaging.  (ARV of Grand Prize:  $360.00} Odds of winning depend on the number of eligible entries received.

Cookie Recipes:

Cookie 1: Chocolate Chip Cookie  Everyone’s favorite. Buttery, Chocolaty & amazing. No other description necessary.


  • 2 c. Butter, softened
  • 2 c. packed brown sugar
  • 1 x. white sugar
  • 2 ½ tsp vanilla
  • 4 eggs
  • 4 ½ c. all purpose flour
  • 2 tsp. baking soda
  • 1 tsp salt
  • 3 bags Chocolate Chips


Preheat oven to 375 & line cookie sheets w/ wax paper

In medium bowl, combine flour, baking soda & salt. Set aside.

Cream together in mixer: butter, brown sugar, white sugar, vanilla

Add eggs, one at a time, beating well after each addition

Slowly add flour mixture to wet ingredients

Mix in chocolate chips

Bake 12-15 m. until golden.

Cool cookies for 1-2 min before transferring to a wire rack to cool.

Cookie 2: Peanut Butter Cookie Pea-nutty, buttery, amazing & Weather Tite Mike approved. What else can we say?


  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda


Preheat oven to 375 & line cookie sheets w/ wax paper

In a mixer: Cream butter, peanut butter, and sugars together in a bowl;

Add eggs, one at a time, beating well after each addition

In a separate bowl, sift flour, baking powder, baking soda, and salt;

Slowly add flour mixture to wet ingredients

Put dough in refrigerator for 1 hour.

Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern.

Bake for about 10 minutes or until cookies begin to brown.

Cookie 3: Oatmeal Raisin Cookie Made with 2 kinds of raisins, these are juicy, and so much like oatmeal your grandmother used to make that we almost think you can eat them for breakfast.


  • 1 cup (2 sticks) butter, softened
  • 1 cup firmly packed brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tbsp honey
  • 1 cup light raisins
  • 1 cup dark raisins
  • 1 cup water
  • 1 ¾ cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tsp cinnamon
  • 3 cups oats


Place Light & dark raisins w/ 1 cup water in a small saucepan over low heat. Simmer for 20m. Drain raisins & set aside to cool.

Preheat oven to 350 degrees F

In a small bowl, combine flour, baking soda, baking powder, salt & cinnamon

In a separate bowl, cream together butter, brown sugar & granulated sugar.

Add eggs, vanilla & honey. Beat well.

Slowly beat in combined flour mixture.

Stir in Oats & Raisins

Drop by rounded tablespoonfuls onto cookie sheet

Bake 12m, until golden brown

Cookie 4: Black & White CookieJust like you walked out of a New York bakery. These are cake-like, sugary & just fabulous.

Cookie Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled), or more as needed, see note*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 Tablespoons (145g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (80g) full-fat sour cream, at room temperature*

Icing Ingredients:

  • 5 and 1/2 cups (660g) confectioners’ sugar, sifted (measure before sifting)
  • 7 Tablespoons (105ml) whole milk, divided
  • 2 Tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 3 Tablespoons (18g) unsweetened natural or Dutch-process cocoa powder*

Cookie Instructions:

Preheat oven to 350°F.

Line baking sheets with parchment paper.

Sift flour, baking powder, baking soda, and salt together in medium bowl. Set aside.

In a mixer fitted cream butter and sugar together, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined.

Reduce to low speed and add the dry ingredients a little at a time, alternating with the sour cream, starting & ending with the dry ingredients. Beat everything on low until combined. Batter will be extremely thick. Don’t worry.

Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets.

Bake for 16-18 minutes or until the edges are lightly browned.

Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.

Icing Instructions:

Whisk the confectioners’ sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl.

Transfer 1 cup to a separate bowl

Add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.

Spread vanilla icing onto half of the cookies.

Refrigerate for 15 minutes.

Spread chocolate icing onto other side and allow icing to set completely before serving.

Cookie 5: Cornbread Jalapeño CookieLike a cornbread jalapeno muffin, but as a cookie.


  • One 8.5-ounce box corn muffin mix, plus ingredients called for on the box
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons chopped fresh jalapenos
  • 2 tablespoons all-purpose flour
  • 1 tablespoon honey

About 1 teaspoon Mexican chile lime seasoning, such as Tajin


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use ice cream scoop to scoop batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.

Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes.

Cookie 6: Chocolate Dipped Potato Chip Cookie – these have the sweet & salty balance. They are like a crunchy shortbread cookie dipped in chocolate.


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely crushed potato chips + 1-2 tbsp for topping
  • 2 cups all-purpose flour
  • sea salt crystals
  • Natural sugar crystals
  • Chocolate dip finish
  • 8 ounces semi-sweet chocolate chips


Preheat your oven to 350 degrees F.

Line two baking sheets with parchment paper and set aside.

In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla until smooth. Add 1/2 cup crushed potato chips and flour together and mix until just combined.

Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a ball. Roll the ball in the remaining sugar until coated.

Place on prepared baking sheet 1 inch apart and use the bottom of a drinking glass to slightly flatten the cookies.

Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.

Melt chocolate chips in microwave 30 seconds at a time, stirring between each round until completely melted

dip the cookies into the chocolate & place on parchment paper.

While the chocolate is still melted, sprinkle with reserved crushed potato chips, sea salt & sugar crystals. Leave out & allow chocolate to harden.

Cookie 7: Hamantaschen Cookie These are like the best pie you’ve ever had in the form of a cookie. 

They’re Weather Tite Mike’s absolute favorite. And we could find you a recipe online, but we really do suggest you just go to Weather Tite Mike’s favorite bakery, Moreno Bakery http://www.morenobakery.com/ . Trust us, you’ll be glad you did.

Cookie 8: Sugar Cookie Who doesn’t love sugar & butter?


  • 1 ¼ c. white sugar
  • 1 c. butter, softened
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 2 ½ c. flour
  • 1 tsp baking soda
  • ½ tsp cream of tartar
  • 1/8 tsp salt


Preheat oven 350 degrees F

Cream together butter & sugar in mixer

Beat in egg yolks & vanilla

In a separate bowl, mix flour, baking soda, cream of tartar & salt.

Slowly mix dry mixture into wet ingredients to form a dough.

Form dough into balls & place 1 inch apart on cookie sheet.

Bake 12-14 m.

Cookie 9: Chocolate Chili Cookie Dark, chocolatey, but with a slow surprise at the end. If you like chocolate, these are for you.


  • 1 3/4 cups all purpose flour
  • 1/3 cup cocoa powder
  • 2 teaspoons ground chile powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temp
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark chocolate chips


Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy. Add the egg and vanilla and beat until well combined.

Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chips and beat on low until just combined.

Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.

Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes. Be careful not to overbake. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool

Cookie 10: Nacho Cheese Cookie A Savory cookie that’s better served as a game day appetizer. Think Chips & Cheese without the mess.


  • 6 oz cheddar cheese, shredded
  • 4 oz salted butter ½ cup, softened
  • 2 tsp cracked black pepper coarsely ground black pepper
  • ¼ cup AP flour
  • 1 cup corn tortilla chips, pulsed in food processor


Shred the cheddar cheese

pulse nachos in food processor until pulverized

Place the butter, shredded cheese, black pepper in a bowl and mix with a mixer on medium speed until the butter is creamy and the cheese gets mixed in with the butter.

Add the flour & chips and mix on low speed until the flour forms wet clumps (and there are no dry spots in the dough).

Bring the dough together to form a dough ball. Knead it a little if needed (to bring it together). But don't knead too much.

Form an evenly shaped dough log that's about 6-7 inches long. Wrap it in plastic wrap. Refrigerate dough about 30 min to 1 hour.

Remove the log from the fridge. & Unwrap

With a sharp knife, cut ¼ inch thick discs from the dough log.

Place the sliced cookies on a parchment paper-lined baking tray with about an inch of space between each cookie.

Preheat oven to 350°F.

Bake in preheated oven for 10 - 12 minutes - remove from the oven when the bottom edges of the cookie are starting to color.

cool for a 2-5 minutes. Transfer to a wire rack and let them cool completely.

Cookie 11: Blue Cheese & Buffalo Cookie – These are not a traditional “cookie” (and according to Weather Tite Mike not a cookie at all). They are a “savory” cookie and taste like a spicy cheez-it with blue cheese on top and make a great appetizer.


  • 1 cup all-purpose flour
  • 1/2 cup butter, room temperature
  • 4 ounces blue cheese, crumbled
  • Ground black pepper

Additional 4 oz blue cheese for topping

Buffalo sauce


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.

Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Use a round cookie cutter (1.5 – 2 inch) and transfer the rounds to the parchment-lined baking sheet.

Bake the cookies for 7 minutes

While cookies are in for the first round of baking, in medium bowl, mix blue cheese & buffalo sauce.

When the 7 minutes is up, remove cookies from oven & spoon about a teaspoon of the blue cheese & buffalo mixture on top of each. Return to the oven & bake for an additional 7 minutes. (cookies bake for a total of 14 minutes).

Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to cool. These are best served the day they are baked.

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