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Inside Fat and Weird Cookie: How Ingredients Are Sourced
Every bakery says it uses quality ingredients. Almost none of them explain what that actually means in practice, which ingredients...
F&W Cookie April Recap: Lemon Drop, GoPuff & Real Tears
Some weeks at F&W Cookie look like a highlight reel. This wasn't one of those weeks — not entirely, anyway....
The Secret to Cookies That Look as Good as They Taste
Size, shape, color, finish, toppings: every visual detail of a premium cookie is a decision. Fat and Weird Cookie breaks...
F&W Cookie's DoorDash & Chill + Going Dye-Free Soon
Two of the most talked-about cookies at F&W Cookie are getting some well-deserved attention today — and so is a...
Vanilla Extract vs Bean vs Paste: Which Is Best for Cookies?
Vanilla is in almost every cookie recipe ever written, which makes it easy to treat as background noise rather than...
We Made a $2M Mistake Paying Cash for Our Building
Everyone from your parents to your accountant will tell you that debt is bad and cash is king — and...
How to Fix Dry Cookie Dough Before You Bake | Fat and Weird Cookie
Dry, crumbly cookie dough is one of those problems that hits at the worst possible moment. You have already committed...
F&W Cookie April Batch Report: Ovens, Expo & Birthday Cake
This was one of those weeks at F&W Cookie where the quiet moments — peanut butter pretzels nobody photographed because...
What Causes Cookie Spread and How to Fix It | Fat and Weird Cookie
Cookie spread is one of those problems that feels random until you understand exactly what is driving it. The same...
