A wonderful and wholly unexpectedly excellent culinary combo from the Bakehouse pastry crew! Chocolate chunk cookies loaded with chewy, whole-grain toasted oats! The flour is a blend of freshly milled soft white wheat from the Kischnick Family Farm up not far from Ann Arbor in Vassar, Michigan, and organic all-purpose flour from Janie’s Mill in Ashkum, Illinois. The Bakehouse crew mix chunks of Callebaut chocolate from Belgium into the dough and voila, you have a pretty outstanding oat-based cookie!
Food writer and long-time friend of the Zingerman’s Community of Businesses Martha Rose Shulman says cookies like these offer a delicious and more flavorful cookie alternative. She writes, “If you want to indulge in chocolate-chip cookies that taste like chocolate-chip cookies but have some wholesome ingredients thrown in.” I say give ’em a try! Tasty, terrific, and too good to turn down!
The Oat-Rageous Funky Chunky Cookies are great on their own but don’t let that hold your creativity back! You can eat one with ice cream. You can spread them with peanut or almond butter. If you’re Brad Hedeman, our long-time Mail Order Marketing maven, you spread them with a thick layer of Vermont Creamery Cultured Butter. You can serve them with cold milk or hot coffee! Or spread them with some of that magically delicious Italian Noccioliva (a dark chocolate, hazelnut, and olive oil spread) and dive straight in.
