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Sooner or later, everyone ends up at DCist for a little nookie cookie, even The Washington Post. Our hometown institution recognizes our chops in today's food section with a shout out to food editor and Eating In author emeritus, Scott Reitz. Scott sat back with all the information on Teaism's Salty Oat Cookie while Post food writer Leigh Lambert floundered in her quest to reproduce it. She called Teaism and hit a wall, she called the inventor of the recipe and was hit with masterful evasion. Who could help her? That's right: The DCist: definite article required.
Take a look back to the summer of 2005, when DCist took on the addictive Salty Oat, turning out a recipe so good that the Post used it as the basis for its own version. Major kudos to Scott for his excellent baking (and his willingness to submit himself for seven weeks of experimenting), and thanks to Leigh for highlighting our accomplishments. Why not try out this, or any one of our fabulous Eating In recipes, tonight?
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Not to take away from Teaism, but Marvelous Market's Salty Oat cookies are both better and, if I recall correctly, cheaper.
And while the ones in your photo look underdone. I'm sure that is an artifact of how the photo appears online, that they're in fact delicious, and will try the recipe.
How do you modify the recipe to make the chocolate salty oat cookie? I'm addicted to those things, and would like to try making them at home.
Salty oat cookies. Never heard of such a thing. The more I think about the better it sounds. Even better the idea to add chocolate chips. Very cool.
ML, I'm not a baker per se, but you can try adding 3 or 4 tablespoons of cocoa to the recipe.
As I recall Teaism sent a request to DCist weeks after they released this recipe for fear that it would cut into their vendor's profits. Might WaPo be stirring up the controversy again?... see below
"After talking with Terri Horn, who is the creator of the salty oat recipe and our partner in making the cookies, we wanted to respond to your story about the Salty Oat. We wish that you had made it clearer that the recipe you posted was not the real Teaism Salty Oat recipe, but rather the result of your work in trying to recreate the cookie.
Terri designed the cookie years ago while sea kayaking off the coast of Maine. She worked very hard to refine the recipe and constantly monitors the quality of the ingredients and the workmanship behind the cookie. We are all very proud of the commitment to quality in the Teaism Salty Oat cookie.
Because the internet is a powerful tool, we ask that you remove the recipe from your website as it proves to be misleading. For the real cookie, your readers will have to visit us. And we have a bit of exciting news to share - Terri has been hard at work on a Chocolate Salty Oat."
Thanks!
Michelle Brown and Linda Neumann, owners,
Teaism
@5:
I don't think they're trying to stir anything up, as both we here at DCist and the Post make it clear that we're making our own versions of the cookie (though the Post's is an adaptations of Scott's). It's impossible for us to copy the recipe since Teaism is so tight lipped about it, which is their right.
there is room for everyone.
what i don't understand is why when something is done well, really well, some folks just can't honor and appreciate that artisanal quality..
from a baker and cookie lover's point of view i can understand the desire and challenge to re-create something so good...kudos to them.
in the grand scheme of things, yes, it is kayak cookies passion and source of income, but why go attacking teaism or myself.
the quality of any baked good is the culmination of much more than a recipe of ingredients and a method of production.
leigh did a great job..