About five blocks east of here, there’s a sweet little spot called North Hill Bakery that makes the most amazing oatmeal chocolate chip cookies you’d ever want to taste. They’re of the frequently sought, yet rarely found “crunchewy” variety, which I’m beginning to think can only be accomplished with oatmeal. Here is where I’m supposed to insert a photo of the delectable goodness, however I never make it home from the bakery with that cookie. And when I do happen to make it home with one, two minutes into the photo session, I’ve eaten the subject. Occupational hazzard. Plus, I’m low-carbing right now, so I can’t go within a two block radius of the place or there will be cookie overdosage.
James love the lemonbars. They’re pretty good, not the best in Seattle–I’ll reveal that location later–but they’re delicious. Seem to be available only in the summertime, though, and that’s just a waste.
Wintertime options run to the more dense goods, which just means the NHB is fine with being enablers of winter fat layers.
These dense, moist brownies are ok. The truth is, I love a cheap box of Duncan Hines brownies filled with a bag of walnuts. Don’t judge me. I’ve forgotten what the actual name of those brownies are, but I have to admit that they’re prettier than they taste.
Today’s Happy Cookie Friday is brought to you by the NHB’s checkerboard shortbread.
The shortbread is good, very buttery, not my favorite shortbread. The problem is that I compare everything in the bakery with the oatmeal chocolate chip cookie. I’ve never had the thing that they’re most famous for, the coconut cake. There’s always cookies to go on the counter. Makes a great gift! Your mouth will love you for it.