about the birds & the dough

As many do, we grew up waiting to sample the cookie dough our mom was mixing up in the kitchen. She has ALWAYS made the BEST dough (love you, mom [and dad, if mom is reading this to you]). As we got older, we realized we maybe loved the dough a little more than the cookie, but still loved the option of baking a cookie. As we earned bachelors, masters, and doctorate degrees (in Psychology and Nursing), the love of dough remained. Even through tenure and promotion as professors in higher education, the dough was always there for us. As we have welcomed three kiddos each into our lives, our love of dough has officially been passed on to the next generation. Through hard work and dedication (via sampling) they have earned their titles of quality control experts.

We pride ourselves on high-quality, delicious-tasting cookie dough. We have high standards when it comes to the cookie dough flavor (Kate) and bakeability (Jessica, and her made-up word). We want you to take a bite and have it be the same as it would if we had invited you over to mix a batch. We wanted to provide an option to eat our dough two ways (raw or baked), alas you get two birds, with one dough. We also fully acknowledge we have always had a thing for birds: “Did you see the cardinal?” “Can you hear the chickadee?” etc. They also remind us of our Gramma Lois (the OG entrepreneur in our family), who even was known to gift blue birds of happiness for special occasions.

We have wanted to jump into the edible cookie dough business for a long time, and now we are “doughin’ for it!”.

We cannot wait to show you all of the ways we are ALL ABOUT THE DOUGH

Kate & Jessica

focused on quality

As the co-chief dough officers, our primary focus is on using the same quality ingredients we use for our baked goods at home. We use local and regional products as we are able (flour, sugar, brown sugar, etc.), organic pure madagascar vanilla extract, and premium chocolate chips to name a few of them. When we make alterations to our recipes to accommodate dietary and allergy needs, we again focus on finding the highest quality substitutions to ensure the same delicious flavors shine through

dietary & allergy needs

One of the kiddos in our bunch has nut and egg allergies to navigate, and a dear friend of ours has celiac disease. We know the struggles of finding yummy treats that everyone can enjoy. Therefore, we have made an extra effort to provide modified recipes so most can find a treat to enjoy. Although we will mix our doughs in the same kitchen that uses wheat flour and regular oats, we have a designated gluten-free mixer, bowls, and paddle, mixing cups, and teaspoons to use our gluten-free flour and gluten-free oats in our recipes. We will never be mixing or packaging the wheat flour and gluten-free items at the same time. Of course, as we stated, we still use a kitchen that processes wheat and grains, so cross-contamination may occur. It is our hope, the extra steps and equipment we have ordered will allow more of you to enjoy our dough drops.

Coming soon: plant-based/dairy free modified dough drops (stay tuned)