a girl, a mixer, and an (electric) oven

I love cookies. My sole memory from daycare is the windmill-shaped cookie they’d feed us before nap time. I’d sneak cookies from my grandma’s cookie jar, the one with the big mushrooms on it, and it didn’t matter if they were fresh oatmeal cookies or slightly stale, store-bought sandwich cookies—those cookies had the power to change my day. In my early twenties, I discovered the joy that homemade cookies brought other people, so I memorized the Tollhouse recipe and spent my evenings whipping up batches and batches of chocolate chip cookies for my coworkers. I kept it up through graduate school and branched out to cakes (RIP, Carrot Cake of 2013, I’ll never forget you), pies, and all sorts of other sweet treats, but cookies remain my True Baking Love.

Two decades later, my recipes are different but my belief in spreading happiness through cookies hasn’t changed. I started Electric Oven Bakeshop to make cookies for people who love cookies, too. I specialize in oversized, fanciful versions of the classics, including chocolate chip, of course, and the kinds of cookies you’d find in magical places like the grocery store cookie aisle or the bakery down the street from your childhood home.