Flavor of the week
Oat White Chocolate Candied Ginger
Unbaked: Store dough in fridge for up to 3 days or freezer for up to 2 months
Baked: Store in airtight container or Ziploc bag at room temperature for up to 3 days or freeze for up to 2 weeks
- Preheat oven to temperature listed below
- Place cookies on ungreased parchment lined baking sheets (6-8 cookies per tray to allow them to spread)
- Bake from frozen for time allotted below until cookies are golden brown around the edges
- Cool on baking sheet for 5-10 minutes then transfer to wire rack to completely cool (or enjoy warm with a glass of cold milk!)
- Store any leftovers in an airtight container or Ziploc bag
Special Instructions:
Classic Flavor
*Brown Butter Toffee Chocolate Chip – Bake at 350F for 12-14 minutes, sprinkle with flakey salt
Flavor of the Week
*Oat White Chocolate Candied Ginger – Bake at 350F for 10-12 minutes
1/2 dozen $12
1 dozen $22
2 dozen $40
Brown Butter Toffee Chocolate Chip: Unbleached all-purpose flour, butter, cane sugar, brown cane sugar, organic free range eggs, baking soda, kosher salt, dark chocolate, Heath toffee bar
Oat White Chocolate Candied Ginger: Unbleached all-purpose flour, butter, cane sugar, brown cane sugar, organic free range eggs, baking soda, baking powder, kosher salt, white chocolate, candied ginger, powdered ginger
*Do not eat raw cookie dough as it contains raw eggs
*Food Allergy Warning: Cookies are made onsite and may come into contact with differed allergens during production. Please be advised that any of out products may contain allergens including peanuts, tree nuts, eggs, wheat, soy, and sesame.
*For perfectly round cookies: when they come out of the oven & while they’re still hot on the baking sheet, use a spatula to push in any odd angles