Let's face it...life isn't always easy.

We only use the best ingredients in all of our baked goods - chocolates from Callebaut & Guittard, Nielsen-Massey Madagascar Bourbon Pure Vanilla, AA sweet creamery butter. Our regular-sized cookies are about 2 ounces and measure 3" across; our larger-sized cookies (found at restaurants) are about 3 ounces and measure 4" across. Our bars are 2 ¼" x 2 ¼" - we know this because we use a ruler to cut each one.

We're always coming up with new flavors and find inspiration everywhere - in a slice of Red Velvet cake, in a cup of butterscotch pudding, from our daughter's favorite coffee-toffee ice cream; we've even let our son raid the pantry to invent his own. If you're so inspired, please send us your thoughts – we'd love to create a cookie flavor just for you.

For years I was a "writer who bakes." I'd spend my days in coffee shops writing screenplays, TV shows. Each day was an emotional rollercoaster as I struggled to find self-worth while being mocked by blank pages. But, relief came on weekends and holidays when I'd get into the kitchen and make cookies. I love that you can take lots of different, totally unrelated ingredients, mix them together, nurture them just a little bit and come out with something wonderful, edible and delicious. I realized that I rarely got that feeling of complete satisfaction while sitting at my computer and I knew that I wanted to feel "cookie good" more often. As luck would have it, Hollywood writers went on strike in 2007 and now, with no source of income, my wife suggested it was time for a career change. We perfected my cookie recipes, sent an email out to family and friends, and three minutes later we had our first order (in truth, it was for my best friend but I still think it counts). We've been baking, shipping, developing new flavors and feeling "cookie good" ever since.

Ross Canter

Baker/Co-Founder

P.S. - I still write. I still struggle with blank pages at Starbucks–

the only difference is that now I think of myself as a "baker who writes."

Unlike Ross, the baker who writes, I don't like to bake or write. But luckily I do like to clean – well, not really, but I'm good at it. So, we make a great team in the kitchen. And, after 24 years of marriage, 22 years of parenting, birthday parties & holidays galore, I can wrap a mean gift, so I'm now adding "cookie packager" to my resume. But, on a deeper note, Cookie Good is more than just great cookies and pretty packaging. It's about our family's quest to find our passion in life and our ability to survive while still trying to make an impact on this crazy world. In other words, giving back. And having lived with breast cancer for the past 20 years—surviving, and wanting to help other people as well--is something our family knows a lot about. So, when presented with yet another sink or swim situation, we decided to dive in and indulge Ross' passion for baking and my passion for changing the world...even if it's just one cookie at a time. Every October Cookie Good donates proceeds from our sales to the Breast Cancer Care & Research Fund, an organization that is very close to our hearts. And soon we hope to be able to increase our donations to help put an end to breast cancer once and for all. We know that our cookies are not gonna save the world but we do think they can make life a lot more fun and definitely a lot more delicious. And, while we hope you love our cookies, we really hope that Cookie Good will remind you that: "when life gives you a writers' strike--you bake," so that you can feel COOKIE GOOD too!

Melanie Canter

Baker's Wife/Co-Founder