big o

big o
Our classic oatmeal raisin cookie, now better than ever!

A Bakehouse staple and long-time favorite of Bakehouse founder, Frank Carollo, our Big O cookie just got a whole lot better. How so? It’s all in the ingredients we’re now using, many of which are locally sourced. The stars of the Big O show include old-fashioned rolled oats; large, plump, juicy Red Flame raisins; and the whole gallon of real Michigan maple syrup we add to every batch! These are all held together with fresh, house-milled, organic, soft white wheat grown in Michigan and the Midwest to make a cookie with appealing chewiness and an enticing complexity of flavor. Come and get some! You’ll be bowled over by how good these cookies are. Frank remains an ardent fan, and their incredible taste and chew are sure to please any oatmeal-raisin-cookie enthusiast!

Some history

Oatmeal cookies have been an American staple since the late nineteenth century, when Fannie Merritt Farmer published the first recorded recipe for them in the original 1896 edition of her famous Boston Cooking-School Cookbook, better known today as the Fannie Farmer Cookbook. The cookies evolved from oatcakes, a type of plain flatbread made centuries ago by the English and the Scots. Raisins and nuts were added to the mix sometime around the Middle Ages to make the oatcakes tastier. By the early 1900s, the cookies were billed here in America as “health food,” and a recipe appeared on every container of Quaker Oats.

Locally sourced ingredients: organic soft white wheat grown in Michigan and the Midwest; and maple syrup from Michigan Maple Farms in the UP in Rudyard, MI.

FMWG (Freshly Milled Whole Grain)
nutrition ingredients