2728 SE Ankeny – Portland
I’d had this cookie 2-3 times in the past and for some reason remembered it being oatmeal based. I guess because of the dried fruit; where there is dried fruit (raisins, cherries, apricots, currants), there are usually oats.
But when I tasted it again last week, I realized that it is, in fact, oat-less. Which (even though I’m oatmeal cookie’s #1 fan) is perfectly fine – especially since it is packed with plenty of other texture-giving goodness: shredded coconut, pecans, raisins (dark and golden) and chocolate chips. Not to mention the fact that it is
artfully underbaked; the brown sugar (I think) and butter-based doughy center is protected by a crisp and firm exterior.
I like this one, but I would like it a lot if it had salt in it. I wouldn’t even call this under-salted because it tastes as if it is actually salt-less. As in, no salt at all. Why?
Broken record alert: Bakers: Please put salt in your cookies! (I am growing weary of fishing around in my bag for my tiny canister of flakey sea salt 8 out of 10 times that I eat cookies publicly. Honestly. I shouldn’t have to do that.