New Seasons Market
NE 33rd and Killingsworth – Portland
A few months ago, the New Seasons Market near my house (Concordia branch) replaced their house-made oatmeal raisin cookie with one that, while baked on-site, is actually made with dough supplied by Grand Central Bakery. I am not complaining; while I had no problem with the old version of the o.r.c., I have great affection for almost all things Grand Central.
This is, however, not the same cookie that is sold in the Grand Central Bakery and Café – the most marked difference being in the use of raisins. Grand Central uses golden ones, but the dough that they make for New Seasons contains the traditional Thompson raisins. I used to think there was little difference between the two, but more recently I have noticed that the dark ones have a deeper and sweeter flavor.
Here’s what I like about this cookie:
1. The texture is great. Soft, almost undercooked interior surrounded by a just barely crisp and chewy rim.
2. It is thick. I like the girth and heft.
3. The circumfrence. Not a monster job– just nice and modest, like one you would make at home.
4. The price: 99¢. There is no reason that a medium-sized oatmeal raisin cookie should be more than a buck, and I thank New Seasons for honoring this.
Here’s what I think it could use:
SALT. Note to New Seasons cookie bakers: if you use unsalted butter, please add salt. I am unable to eat this cookie without dabbing it in a little bit of nice sea salt. Even though the texture, size and price are spot-on, without salt, it is, frankly, bland. And bland cookies make me sad.