Oatmeal Cookies at Ferry Building Farmers Market

[wahoogin]

We just spent 4 great days eating in SF -- visiting from the East Coast. Great tacos at Tacolicious, incredible pizza and more at Cotogna, and lots more. But the most memorable thing we ate was an unforgettable oatmeal cookie at the FBFM on Saturday morning (Christmas Eve). It had a perfect chewy/crunchy texture and, most remarkably, had a hint of coriander. Does anyone know which vendor sells these cookies? He also sold chocolate chip cookies and other desserts. He was set up in front of the building to the right of the front door as you're facing it, near the Humphry Slocombe ice cream, where we had their wonderful salted chocolate flavor. Any leads would be greatly appreciated.

[rubadubgdub]

Here's a complete list of baked goods vendors at the farmer's market: http://www.cuesa.org/food/baked-goods. I'm guessing Les Elements Patisserie?

[wolfe]

Probably excellent guess but just in case.
http://www.cuesa.org/artisan/les-elem...
Cookies
Della Fattoria
Downtown Bakery
Les Elements Patisserie

[rubadubgdub]

I know Della Fattoria and Downtown are in the back parking lot.

[rubadubgdub]

Curiosity got the better of me and I went in search of those cookies this weekend. I can confirm that they are at LEP. Oatmeal raisin with coriander, garam masala snickerdoodle, and a double chocolate chip were excellent. I enjoyed the cookies more than the bombolini and scones. Chatted with Luis the baker, and he said that his home base is La Victoria Bakery. They are working on wholesale deals and that the baked goods hopefully will appear in various cafes/restaurants around town in addition to the stand.

[wahoogin]

Thank you so much! They were absolutely awesome.

[wahoogin]

Now if only he would share the recipe with an east coaster ;)

[rworange]

Well, maybe it isn't the recipe for that cookie, but this might help
http://chowhound.chow.com/topics/825547

[rubadubgdub]

I'm sure you could cobble together your own. My impression was that the cinnamon was toned down and balanced with coriander (I may have imagined this, but I think they were whole seeds smashed, because there was an extra crunch that seemed husklike). I'm not a baker so I've been working with recipes from the Flour cookbook as a starting point and getting good results.