If Oregon was a cookie, it would be this one.
A delicious chocolate shortbread dipped in chocolate and sprinkled with hazelnuts (the Oregon state nut). The Oregon way is the best way.
This recipe comes from Erin of Platings and Pairings for Bob’s Red Mill’s United States of Cookies. If you’re interested in finding your states cookie or any of the other state cookies, you can find them here. There are definitely some other state cookies I want to try out. Hawaii and Maine, I’m looking at you!
If I’m going to be honest with you (and I always am ;)), I actually only had one of these cookies. I made these on January 2nd and started whole30 on January 3rd. So they basically sat in a bag on my counter until I met up with a friend of mine later in the week and gave them all to her. Sharing is caring!
I’m officially done with whole30 on February 1st and I’m not gonna lie, I’m ready for the end. It’s been fun and challenging but I’ve missed baking, although I do have a couple good soup recipes coming up for you guys.
Baking is my therapy. I love kneading dough, getting frustrated with macarons, playing around with different flavours and challenging myself to get out of my comfort zone and bake things I’ve never made before (I’m talking about you, sweet potato cheesecake). Since all of my knee problems and having to put my pastry career on a pretty permanent pause, my baking outlet is this blog and things I make for friends and family. Not baking just doesn’t feel natural and I’m ready to jump back in.
I might even have to make these again, just to get a really good sense of how they taste. Even though I know they’re good, it’s always good to do some quality control, ya know?
So there ya have it. All you need to make a quintessentially Oregon cookie is chocolate and hazelnuts. The stuff of dreams!