Chocolate chip, oatmeal raisin, and… breakfast? That’s right. At Red Barn Bakery in Irvington, the signature sweet isn’t the old-fashioned iced molasses cookies or the pecan biscotti, it’s ‘The Large Breakfast Cookie.’
A half-pound disc studded with oats, coconut, dried fruits and nuts, it’s a really fun way to start your morning. “The breakfast cookie was created after a trip to Sayulita, Mexico in 2009,” says owner Randell Dodge. “With all the abundance of organic fruits in Mexico, I thought why not make a cookie with these amazing ingredients?” The chewy confection was an “immediate hit” according to Dodge, and we can see why. It’s the ideal mix of dark, moist dough, chewy dried fruits, and nutty oats and almonds.
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About six months after the original hit the bakery case, Dodge introduced a vegan, gluten-free version made with rice flour and palm shortening. (Dare we say we almost like the gluten-free version more than the original?)
Still not convinced it’s okay to eat cookies for breakfast? We hear the queen of culinary etiquette, Martha Stewart, has been known to indulge from time to time. “The cookie was a featured on Martha,” says Dodge. “She is a big fan.”
Red Barn Bakery
4 S Astor St, Irvington
914.231.7779; www.redbarn-bakery.com
