Recent Blog Post
How to Use White Chocolate in Cookies Without Overpowering
White chocolate is the ingredient most likely to be used wrong in a cookie recipe, not because it is technically...
How to Get Bakery-Style Thick Cookies at Home
There is a gap between the cookies most home bakers produce and the cookies they are trying to make, and...
If This Fails I'll Lose Everything: Brad's Part 5 Update
Brad from Fat And Weird Cookie Company is in Part 5 of the most stressful months of his life, and...
Is Raw Cookie Dough Safe? What the Risks Actually Are
Most people know that raw eggs in cookie dough are a food safety concern. Fewer people know that raw flour...
Fat And Weird Cookie Sizes: Big vs. Lil Weirdo Explained
Fat And Weird Cookie Company's original cookie is 5.5 ounces, which is genuinely huge, and for years the answer to...
The Best Stuffed Cookie Flavors for Every Occasion
A cookie is not just a cookie when it shows up at the right moment in the right flavor. The...
Fat And Weird Cookie's New Boxes Are Coming. Here's the Tea.
Fat And Weird Cookie Company has been shipping in plain unlabeled boxes with a sticker on them, they know it,...
What Happens When You Brown the Butter in Cookie Dough?
Browning butter is one of the most impactful single-step changes you can make to a cookie recipe, and it operates...
Fat And Weird Cookie Party Like It's 1776 July Pack
Fat And Weird Cookie Company is celebrating July the only way they know how: four brand new flavors built entirely...
