Friki Tiki Cookies are $16.00 per dozen (Taxes and Shipping Included)
Cookie size approximately 5 inches No discount on bulk purchases
Chocolate Chip A cookie
classic loaded with melt-in-your mouth chocolate chips. Our
signature cookie will help you get in touch with your Friki
side.
Chocolate-Chocolate Chip Complete chocolate indulgence. Friki
Tiki loaded this cookie with dark, smooth chocolate chips and
just enough chocolate cookie dough to hold it all together.
Oatmeal Raisin This old-fashioned favorite of toasted
rolled oats and raisins could make you just a little Friki.
Peanut Butter Friki Tiki went a little nutty to make
the best peanut butter cookie ever...this one is moist and packed
with real butter.
Sugar A
delicious traditional sugar cookie infused with pure vanilla
and fresh creamy butter for a Friki Tiki non-traditional taste.
Chocolate Chip Peanut Butter Two all American favorites mixed together
to create one special Friki Tiki Cookie taste sensation.
Ultimate Cookie Assortment Delight any crowd with this ideal variety
of Friki Tiki Cookies. You will receive two each of the above
six basic cookies.
Friki Tiki's Cookie of
the Month Club Our "Cookie of the Month Club"
is the perfect gift that shows how much you care all year
round. Ideal for friends, family, college students, employees,
business clients or that "hard to buy for" person
on your list! Don't feel guilty if you order them just for
yourself. Each month features a freshly baked taste treat
from Friki Tiki. Check out the Cookie
of the Month Club
The original chocolate chip Toll House Cookie,
was invented by Ruth Graves Wakefield in the 1930s. Ruth and
her husband Kenneth owned the Toll House Inn, near Whitman,
Massachusetts. Ruth substituted semi-sweet chocolate for baker's
chocolate in a cookie recipe. The semi-sweet chocolate did
not melt into the dough as the baker's chocolate had.
FRIKI TIKI SAYS...
Never use low fat margarine for baking. Cookies
may flatten and lose their form. Low fat margarine contains
a higher air and water content which is released during cooking
or baking and alters the consistency of the product. Do not
substitute margarine for butter in any recipe.
