Ever since I was a mini version of the chocolate girl, I have thought about the oatmeal cookie. It was all of the textures and flavors that made up the oatmeal cookie that I think I wondered about. For all the years I’ve loved the oatmeal cookie, I don’t actually think I ever ate one that was exactly how I wished an oatmeal cookie should be. I have tried on and off to produce one, usually when a friend would ask me, “Do you make oatmeal cookies?” I had never been satisfied with the outcome (even when I baked with wheat), even if my friend who requested it, did. It wasn’t until the full spectrum of flours without gluten showed themselves (quite recently! Thank GAWD!), did I re-imagine the oatmeal cookie in all of its chewy and bendy in the middle, flavorful, texture filled, caramelized buttery complexities with a crunch. Voilá! My most favorite, oatmeal chocolate chip cranberry cookie, aka chewy oaties…
When I first started making biscotti, it was during the days when I was a glutton for gluten and my only goal was to create what I thought would be the perfect biscotti. It’d
I’ve been moping around for weeks now…wishing for bread things. You know? That thing when you get to walk down the street, see a nice bakery in your path, stop in…look around at the
