A Bakehouse staple and long-time favorite of Bakehouse founder, Frank Carollo, our Big O cookie is a remarkable version of a classic American treat. How so? It’s all in the ingredients: old-fashioned rolled oats; large, plump, juicy Red Flame raisins; and the whole gallon of real Michigan maple syrup we add to every batch! These are all held together with freshly milled Michigan organic, soft white wheat berries grown by Kischnick Farms near Frankenmuth, Michigan, to make a cookie with an appealing chewiness and enticing complexity of flavor.
Some history: Oatmeal cookies have been an American staple since the late nineteenth century, when Fannie Merritt Farmer published the first recipe for them in the 1896 edition of her Fannie Farmer Cookbook. The cookies evolved from oatcakes, a type of plain flatbread made centuries ago by the English and the Scots. Raisins and nuts were added to the mix sometime around the Middle Ages. By the early 1900s, the cookies were billed here in America as “health food.” Come and get some! You’ll be bowled over by how good these cookies are hundreds of years into their evolution.
Plus, our Big O Cookie proudly bears the 50%+ Whole Grain Stamp issued by the Oldways Whole Grains Council.
