Oh, boy, this is my favorite place to be right now. Yeast bread and cookies are my purest joys in the kitchen. If I don't make any for a couple of weeks for whatever reason it becomes this almost physical need to pick out a recipe and go for it. Luckily my husband loves bread and cookies or I'd be in trouble. (grin) I've made your wonderful butter pecans and biscotti and both are permanent in my recipe box. Incidentally, I have a batch of chocolate chip cookie dough chilling in the fridge for tonight (new recipe from a gal at work) and it reminds me to ask if you ever use oat flour in your cookie dough. I bought a grain mill a couple of years ago (thanks again, KAF!) and grind up fresh oat flour every time I make cookies. The taste is fantastic and it's much harder to overmix and toughen things up. I swap it in for white flour all the time but was wondering if you have a real recipe specifically built around it that you can suggest.There is a great recipe from Neiman Marcus (do you remember them) which uses oat flour, espresso powder, and chocolate chips. Here is a recipe from our site for Scottish Oat Shordbread. http://bit.ly/JNfuiT Glad you are experimenting! betsy@kaf Also, here's a little confession: I eat most of my share of the cookies in dough form. My husband gets the baked ones. I even love the pictures of dough on your blog posts.

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