Calling all cookie lovin’ kid bakers!

Great American Downtown invites you to share your favorite cookie recipe with us, in our second annual NOM NOM NOVEMBER KIDS’ COOKIE CONTEST!

Winners will be chosen, and those recipes will be baked and featured at our downtown bakeries! Imagine your cookies being on sale at Riverwalk Cafe or jajaBelle’s Bakery! Fun!

Winners will have their cookies featured on the menu of those locations, for people to enjoy on National Cookie Day, Saturday, Dec. 4. The cookies will be prepared by the bakers at the business fresh that day!

You will also receive a special trophy, and be featured on our website and social media!

HOW TO ENTER

(Submissions are now closed; it’s time to vote!)

 

Send us an email at CookieContest@downtownnashua.org, with your most delicious cookie recipe, along with a .jpg photo of your finished product.

  • Recipes will be put into two age groups: 12 and younger, and teen.
  • Recipes from aspiring bakers age 12 and younger must be submitted by the child’s parent/guardian. Please be sure to mention the age and name of the young baker!
  • Submissions accepted from Nov. 1–15.

Our 2020 winners!

TWO WAYS TO WIN!

ONLINE VOTING: Your recipe and photo will be part of our online voting contest at www.DowntownNashua.org/CookieContest (page will be up and running closer to the voting period). People can vote from Nov. 17–25. The most votes wins!

The top three winners from each of the two age groupswill receive a trophy recognizing their achievement!

JUDGES’ CHOICE: A panel of local judges will choose their favorites in each age category, and one recipe in each age group will be selected and offered on National Cookie Day at one of the participating bakeries.

We’re also going to compile all entries
into one terrific recipe booklet.
All kids receive a copy
so they can enjoy making cookies
all year long!

The boring fine print for the grown-ups!

 

TERMS AND CONDITIONS:

BY SUBMITTING A RECIPE AND PHOTO, YOU AGREE TO ALLOW GREAT AMERICAN DOWNTOWN AND THEIR MEDIA AND BUSINESS PARTNERS TO REPRODUCE THE RECIPE AND PHOTO IN DIGITAL AND PRINT FORMATS WITHOUT LIMITATIONS. YOU AGREE TO ALLOW FOR YOUR RECIPE TO BE USED BY GREAT AMERICAN DOWNTOWN’S PARTNERS TO PRODUCE COOKIES FOR SALE WITHOUT LIMITATION. 100% OF REVENUE FROM COOKIES SOLD BY PARTICIPATING BUSINESSES WILL GO TO THE PARTICIPATING BUSINESS. SUBMISSIONS FOR CHILDREN AGE 12 AND YOUNGER MUST BE MADE ON THEIR BEHALF BY A PARENT OR GUARDIAN. SUBMISSIONS FOR AGES 13–18 MAY BE MADE DIRECTLY BY THE PARTICIPANT, OR BY A PARENT ON THEIR BEHALF. SHOULD THE LIKENESS OF THE CHILD/PARENT/GUARDIAN BE INCLUDED WITH THE PHOTO SUBMISSION, THE PARTICIPANT AGREES TO ALLOW FOR THAT LIKENESS TO BE REPRODUCED AND PUBLISHED WITHOUT LIMITATION. RECIPES AND PHOTOS MUST BE ORIGINAL, AND NOT REPRODUCTIONS OR CONTENT OBTAINED FROM ANOTHER THIRD PARTY SUCH AS, BUT NOT LIMITED TO, A RECIPE WEBSITE OR PHOTO FROM A STOCK IMAGE GALLERY. GREAT AMERICAN DOWNTOWN DOES NOT GUARANTEE ANY BENEFIT FOR PARTICIPANTS. THE SCHEDULE OF THIS PROGRAM AND ANY ASPECT OF IT MAY CHANGE OR BE ELIMINATED AT ANY TIME DUE TO RECOMMENDATIONS OF LOCAL, STATE, OR FEDERAL HEALTH OFFICIALS.

THANK YOU TO OUR
2021 SPONSOR!

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Contest is finished!
Author: Kathleen@downtownnashua.org
Title: Emily’s Salted Caramel Chocolate Chip Cookies (age 14)
Ingredients:
¾ c. lightly ground old fashioned oats 2 c. all-purpose flour ½ tsp. baking soda 1 tsp. salt ¼ tsp. cinnamon 1 c. unsalted butter, melted 1 c. brown sugar ½ c. granulated sugar 1 T. vanilla extract 2 large eggs 3 c. dark chocolate chips ¾ c. Werther’s soft caramels, chopped Flaked sea salt for sprinkling
Directions:
Preheat oven to 350˚F. Place oats into a food processor and pulse 5-6 times. Whisk together oats, flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, whisk together sugars and melted butter. Keep whisking until smooth and silky. Whisk in vanilla and eggs. Fold in dry ingredients until combined. Then, fold in chocolate and caramels. Scoop cookie dough onto a small cookie sheet lined with parchment paper. Refrigerate for at least 4 hours. Bake 4–5 large cookies at a time on a large baking tray lined with parchment paper. Place the rest back in fridge while others bake. Bake 15–17 minutes for large cookies, 13–15 for regular cookies. The edges should be a nice golden brown and the center still slightly doughy. Let cool for a few minutes before transferring to a cooling rack. Sprinkle with sea salt while they are still warm. Makes 18–20 large cookies.
Votes: 349

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