New: The chewiest oatmeal cookies!

One of my favorite things as a kid was the classic oatmeal raisin cookie. Most of my friends would think I was nuts for grabbing the oatmeal cookie instead of the chocolate chip cookie.

But there's something about the texture that does it for me, a substantial cookie that's chewy, thick, and yet very soft (fudgy, almost?).

If you agree with me—or even if you think a CCC is better than oatmeal—you'll love this week's newest recipe.

Read on!

Oh, and a few spots remain on my upcoming baking trip through Northern Italy this September. If you're looking for a food trip, this is for you 🙂

In this week's newsletter:

Recipes: Sourdough discard oatmeal cookies
Guide: Using a spiral dough mixer at home
Baking Help: Dough overproofing in the fridge?

🍞 Sourdough Discard Oatmeal Cookies

If I had to choose one cookie above all others, it would probably be the oatmeal raisin. Plus, as Rebecca says in her new sourdough discard recipe: "they somehow feel perfectly acceptable to eat for breakfast, which makes it fly to the top of my treat-list."

I couldn't agree more. You're gonna love these!

GET COOKIE RECIPE →

🍞 The Ooni Halo Pro Spiral Mixer (For Home!)

I've been posting about this on Instagram and recently published my first look at this new spiral mixer for the home. It's an excellent option for those wanting a bread and pizza mixer but don't want something too large.

I've been working with Ooni on its promotion, and I've had it here for months, testing everything from my sourdough challah to pizza to bread. I love the design, and the controls are incredibly thoughtful and helpful. Oh, and the LED lights on the mixing head mean you can clearly see your dough every step of the way.

(In the post, I also discuss what I look for when mixing doughs in any mechanical mixer!)

READ ABOUT THE MIXER

🇮🇹 Let's Bake, Eat, and Explore Northern Italy

Here's my pitch 🙂 Spend 7 days (September 13-19, 2025) exploring the gastronomic traditions of Bologna and Milan. Let's:

Learn hands-on baking techniques directly from Maurizio, including traditional bread-making and a panettone masterclass
Master the art of hand-rolled fresh pasta with legendary pasta maker Alessandra Spinsi
Visit artisanal food producers, including Parmigiano Reggiano cheesemakers and balsamic vinegar producers
Stay at luxurious 4-star accommodations in scenic rural retreats and city centers
Experience guided tours of Bologna and Milan's historic centers
Enjoy specially arranged meals at authentic local restaurants
Visit traditional bakeries and learn about ancient flour-milling processes
Create your own panettone to take home in a special masterclass

CHECK OUT THE TRIP & JOIN ME

💬 Member Discussion of the Week

I am worried about overproofing in the fridge. If I get all the dividing and stretch and folds and bulk proofing, shaping done by 3 PM and put it in the fridge for a second proofing. Is it OK to have it sit there until 7 AM the next day? I was afraid of over proofing!

Yes, it's totally okay for the dough to rest longer in the fridge—no problem there. You could even wait up to 24 hours. The longer it sits, the less rise you'll get and a little more sourness in flavor, but it'll still be great 🙂 The home fridge is quite cold and it'll keep things mostly "on pause."

👋🏼 Come Talk Bread

If you enjoyed this week's newsletter, you'll love our community of sourdough bakers. The annual membership gets you access to our private chat and forum, recipe archives, recorded and live sessions, and all my baking spreadsheets & tools.

JOIN THE COMMUNITY