PoPville Readers Want Your Recipes!

Photo of ‘Teaism Salty Oat Cookie’ by PoPville flickr user Mr. T in DC

“Dear PoPville,

I have always loved Teaism’s salty oat cooklies. They are delicious and irresistable when I go there for lunch. But, sometimes I would like to have them at home, especially as we enter fall and winter and lazy days of baking become more common.

Does anyone know what the recipe is, or have a close approximation? I know DCist and the Post have done articles in the past to try to recreate the recipe, but their versions don’t seem to capture the solid, crumbly, delicousness that is the Teaism cookie.

Any help?”

In addition to this particular request – a few folks have been requesting recipes on the random reader rant/revel post – so I’ll take a crack at making a weekly recipe post. Just send me an email with your favorite recipe (preferably with a photo) and type recipe in the subject line. We’ll do it once a week. And it’d be great if we can do weather appropriate favorites – like favorite chili recipes in the fall/winter etc. We can also take requests so if someone has a particular request add it to the comments here and hopefully someone will send one in.

18 Comment

  • houseintherear

    I don’t have that recipe, but I have this one. You’re welcome in advance:

    1 cup nutella
    1 cup flour
    1/2 cup sugar
    1 egg

    mix. form into balls. flaten balls with spoon. bake at 350 for 8-10 mins. go to chocolate and hazelnut heaven.

    • SouthwestDC

      Wow, that sounds good, and simple! Are these crunchy cookies?

      • houseintherear

        I bake them for 8 mins and they’re chewy and yummy- they’re a crumbly dough kind of cookie, so I’m sure they’d be crunchy if you gave them enough time in the oven.

  • jburka

    A version of the recipe was famously posted on DCist 6 years ago, drawing the ire of Teaism, and in turn drawing the ire of people annoyed with Teasim.

    The Washington Post later published a variant of the DCist recipe, and I use that version. You can find it at:


    Note that this recipe doesn’t include raisins, which I think are essential to the cookie. I add maybe a half cup to the dough.

    • jburka

      I somehow missed that the OP had already referenced by the DCist and Post recipes, but turned them down as not good enough. I really don’t know how to respond to that, as I strongly prefer the cookies I bake at home from the Post recipe to the ones from Teaism!

  • Emmaleigh504

    This is a great idea for posts!

  • Does anyone have a recipe that’s a good approximation for Potbelly’s oatmeal chocolate chip cookies?

  • The DCist posted a their recipe approximation for them:


  • SouthwestDC

    I’ve only had a salty oat cookie once, and it was years ago, but as I recall it had a thin layer of saltiness on top. What if you dissolve salt in some warm water and brush the tops of the cookies with it before baking them?

    • I think it would be better to sprinkle sea salt on top before baking. Brushing them with a salt solution will affect the baking (because you’re adding liquid) and might infuse the dough with too much saltiness. Most salty sweets (caramels, brownies, etc.) get their saltiness from a couple grains of sea salt in each bite.

      • I don’t think it would affect the baking since it’s not uncommon to brush the tops of cookies with something before baking. The salty oat cookies definitely do not have coarse salt sprinkled on top (otherwise I would not like them at all).

  • SouthwestDC

    I’ll share the recipes for the Provençal greens soup and spice cake I made last night.

    The credit for the soup recipe goes to Martha Rose Shulman, who writes the NYT column Recipes for Health. It is absolutely my favorite soup, and it’s very easy to make (I skip the croutons and Parmesean when I make it). Because the ingredients are all in multiples of two, you can split the recipe in half for a smaller quantity. Dandelion is really fantastic here, but I often use kale because it’s easier to obtain.

    The spice cake, courtesy of Emeril, came from a Google search for autumnal cake recipes that use buttermilk, since I had some I needed to get rid of. I modified the recipe a little to use a bundt pan, and I made a cinnamon glaze to drizzle on top. I couldn’t believe how moist and tender it was! Probably from all the fat. 🙂 The spice flavor is subtle so you may want add more if you’re going for a cake that’s heavily spiced.

    Provençal Greens Soup (Martha Rose Shulman)

    – 2 tablespoons extra virgin olive oil
    – 2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
    – 4 garlic cloves, sliced
    – 6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
    – 1 1/2 quarts water
    – Salt, preferably kosher salt, to taste
    – Freshly ground pepper to taste
    -2 large eggs
    – 4 thick slices country bread, toasted and rubbed with a cut clove of garlic
    – Grated Parmesan for serving (optional)

    1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.

    2. Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

    Yield: Serves four

    Buttermilk Spice Cake (adapted from Emeril Lagasse)
    – 1 1/2 cups brown sugar
    – 1 stick butter, softened
    – 1/2 cup vegetable oil
    – 5 large eggs, separated
    – 2 cups flour
    – 1 teaspoon baking soda
    – 1 teaspoon baking powder
    – 2 teaspoons ground cinnamon
    – 1 teaspoon ground nutmeg
    – 1/2 teaspoon ground cloves
    – 1/2 teaspoon ground allspice
    – Pinch of salt
    – 1 cup buttermilk

    1. Preheat the oven to 350 degrees F. Lightly grease and flour a bundt pan. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition.

    2. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well.

    3. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.

    4. Pour the batter evenly into the prepared pan. Bake until the cake springs back when touched, about 35-40 minutes. Remove from the oven and cool on a wire rack. After the cake has cooled, invert it and drizzle with the cinnamon glaze (see below) or dust with powdered sugar.

    Cinnamon Cake Glaze

    Mix together 1 cup of powdered sugar with 1 1/2 tsp of ground cinnamon. Stir in a small amount of milk or water, maybe 1 or 2 Tbsp, until you have a good consistency for drizzling. Use immediately.

  • These are actually for vegan oatmeal cupcakes but are delicious….easy to add raisins too!

    Ingredients (Makes 12-18 cupcakes)

    1 c. old fashioned oats
    1 1/4 c. boiling water
    1/4 c. coconut oil
    1/4 c. almond butter
    2/3 c. unsweetened applesauce
    1 c. organic sugar
    1 t. vanilla
    1/2 c. whole wheat pastry flour
    1 c. all-purpose flour
    1/2 t. baking soda
    1 1/2 t. baking powder
    1/2 t. salt
    1 t. cinnamon
    1/2 t. nutmeg

    “Cream Cheese” Frosting:

    4 oz. vegan (i.e. Tofutti) or organic cream cheese
    3 T. vegan margarine (i.e. Earth Balance)
    dash of salt
    1/4 t. vanilla extract
    2 c. powdered sugar
    optional: toasted coconut and pecans for garnish


    Preheat oven to 350 degrees.
    In a small bowl, cover oats with boiling water and set aside for 15-20 minutes, until water is absorbed.
    Meanwhile, beat together coconut oil, almond butter, applesauce, sugar and vanilla until combined.
    In a separate bowl, combine flours, baking soda, baking powder, salt, cinnamon and nutmeg.
    When oatmeal is ready, mix it into the wet mixture,
    and slowly add flour mixture to the batter, stirring until incorporated.
    Spoon batter into a muffin tin that has been sprayed with cooking spray or lined with papers.
    Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
    Allow to cool completely.
    For frosting, beat together cream cheese, margarine, vanilla, salt and powdered sugar.
    When cupcakes are cool, frost and top with coconut and pecans, if desired.

    Note: You can toast nuts and coconut over medium heat in a dry skillet or for a ultra-quick way to toast, put nuts and coconut in a small glass dish and microwave for 30 seconds. Stir and microwave for another 30 seconds, repeating until just starting to turn golden brown.

  • These are microwave banana oat cakes but look similar….omit banana and use raisins maybe?

    Biggie Microwave Banana Oat Cakes

    1 ripe medium or large banana, mashed

    1/2 c dry oats (or a little more if you have an especially big banana)

    1/4 c brown sugar

    1 Tsp Cinnamon or more


    Mash the banana

    Add everything else to it and stir to combine

    Spray a clean bowl with cooking spray and put the banana mixture in it

    Microwave for 2.5 minutes to 3.0 minutes. You will know when it’s done because it will not be “juicy” looking anymore. And will have some “holes” on the surface. See first photo below.

    After mircowaving, allow to rest for a couple minutes. Eat in that bowl or easily invert/remove from bowl and re-plate it, or take as a to-go snack.

    Top with syrup, jelly, agave, nut butter, raisins, nuts, seeds, dried fruit, or nothing.

    Let rest…

  • Have you tried this one from habeus brulee?

    Salty Oat Cookies
    3/4 C unsalted butter
    1 C packed dark brown sugar
    1/2 C granulated sugar
    1 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp cinnamon
    2 eggs
    1 tsp vanilla
    1 3/4 C all purpose flour
    2 C rolled organic oats
    1/2 C raisins(or dried cranberries)
    Kosher salt

    Preheat the oven to 375º.

    Set the raisins in a bowl with just enough boiling water (or hot port, even) to cover and leave them to plump up while you put together the dough.

    In a stand mixer, whip the butter out of shape. Add the sugars, baking powder, baking soda, and cinnamon, and beat together until the mixture is fairly homogenous. Beat in the eggs and vanilla. Add the flour with the mixer at low speed and, scraping down the sides as necessary, mix just until it is fully incorporated.

    Drain the raisins, then add them to the dough along with the oats and mix until combined.

    Chill the dough for at least an hour before baking. The longer you chill the dough, the thicker and chewier these cookies end up, so if you have the patience to wait a few hours before baking, do.

    Set up a few baking sheets and line them with parchment paper. Place heaping tablespoons of dough on the sheets, about 2″ apart.

    Sprinkle kosher salt on top of the cookies. Don’t be stingy – you want them to actually taste of salt, as an active presence rather than just a flavor enhancer. Sprinkle the salt on as you would sugar.

    Bake for 12-15 minutes, or until the edges are golden brown and done. Carefully transfer the still-soft cookies with a spatula onto racks to cool.

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