Full of Stuff Cookies

Janine — Wed, 09 Sep 2009 16:28:00 +0000

It was a fiddling kind of night. “Classic,” boring, chocolate chip cookies would not do. Replacing some of the butter with tahini gives the cookies a not-overwhelming nuttiness without compromising richness and all of the extra stuff makes them much more interesting (to make and to eat) than the classic Toll House variety.
Give them a try warmed with vanilla ice cream.

Ingredients:

unsalted butter	6 ounces	soft
tahini	2 ounces	you may use butter, if you have no tahini
brown sugar	1 cup
white granulated sugar	¾ cup
vanilla extract	1 teaspoon
whole eggs	2	at room temperature
unbleached all-purpose flour	2 cups
whole wheat pastry flour	½ cup
baking soda	¾ teaspoon
Kosher salt	½ teaspoon
bittersweet chocolate chips	6 ounces
raisins	½ cup	golden or otherwise
shredded coconut	½ cup	sweetened or not, according to your preference
pumpkin seeds	½ cup	also try sunflower seeds or toasted pecans
millet	¼ cup

Procedure:

Cream butter, tahini, and sugars.
Add eggs and vanilla. Beat until well combined.
In a separate bowl, stir together flours, baking soda and salt.
Gather your garnishes—chocolate chips, raisins, coconut, seeds or nuts, and millet—in yet another bowl.
Stir flour mixture into butter mixture. Don’t overdo it.
Now add chocolate chips and all of the other fun stuff. Stir until evenly distributed.
Wrap dough in plastic and refrigerate at least one hour. Can be frozen for longer-term storage.
Preheat oven to 350ºF. Place rack in the upper-middle position. I prefer to bake cookies one sheet at a time—that’s just what works best in my oven.
Form dough into just-larger-than-tablespoon spheres.
Bake until golden all over. Cool five to ten minutes on wire rack before munching.

food. according to me. » nuts and seeds

Full of Stuff Cookies

Ingredients:

Procedure: