Coconut Cherry Pecan Granola

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I chanced upon this granola recipe from the New York Times; it is originally an Eleven Madison Park recipe. Apparently, after the end of a meal, all diners are gifted a jar of this signature granola to take home. The reviews on the NYT were stellar, and I was intrigued.

I will say that I’ve made a few granola recipes in my lifetime, and this one is the best of them all. It has the perfect balance of sweet and salty with the coarse salt and maple syrup. Coarse salt is so important here, because you get little bursts of savoriness between bites and it’s just delightful.

The bake is on point – no soggy clumps, just crisp toasted oats accompanied by buttery shreds of toasted coconut and nutty pecan pieces. I’ve since made two batches of this recipe, and had it on a near daily basis with Greek yogurt for a healthy snack. I did make some substitutions from the original NYT recipe to make it a little more healthful and more to my tastes, which I’ll share in the recipe below.

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Coconut Cherry Pecan Granola
Adapted from NYT
Yields 5-6 cups of granola

Note: I generally prefer using weight measurements, which I’ve provided below.

2 ¾ cups (200g) rolled oats
1/2 cup (60g) chopped pecans
1/2 cup (50g) unsweetened shredded coconut
1 tablespoon coarse kosher salt (this is very important – it has to be coarse, not fine, or else it’ll be too salty)
1/4 cup (50g) light brown sugar
1/4 cup (50g) maple syrup
1/4 cup (40g) extra virgin olive oil
¾ cup (120g) dried sour cherries, chopped

Preheat oven to 300. In a large bowl, mix together the oats, pecans, and salt.
In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake for 30 to 35 minutes, stirring granola a few times along the way. Stir in coconut to granola and bake for another 5 minutes. You want to see the granola looking dry and lightly golden.
Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container.

Light and Chewy Oatmeal Chocolate Chip Cookies

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These cookies were inspired by a mom’s homemade oatmeal chocolate chip cookies that she had sent to her (adult) children. When I was vacationing in California and visiting a friend, he opened up a package he had just received from his mom and inside was a big tupperware of oatmeal chocolate chip cookies. Having felt deprived of honest-to-goodness homemade food for a while, those cookies were manna for my hungry soul. Oatmeal cookies tend to get a bit of a bad rap because of those darn raisins that fool you into thinking that they are chocolate, but those cookies were all oatmeal chew with the deliciousness of chocolate and none of that raisin deception. I did a bit of research on the Internet for a recipe that would replicate those cookies’ chewy yet light texture, and I struck gold with this one. Just look at the alluring crackly tops in these cookies!

I’m typically all for a chewy cookie, but chewy cookies tend to be a little denser, and I wanted something that had some levity to it. This Cooking Light recipe seemed like it might be a good fit, and the 1/3 cup of butter confirmed my intuitions. The cookie itself has a crisp exterior, and a chewy interior due to underbaking it just a touch.

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Baking soda and baking powder lent volume to the cookie, while oatmeal added bulk and texture without the density of flour. Pecan pieces added just a right touch of crunch. Instead of using chocolate chips, I used semisweet Trader Joe’s Pound Plus chocolate, chopped it up into small, almost flaky pieces, which adds subtle chocolate flavoring here and there, with an occasional melty chunk. I used 1/2 cup less sugar than the recipe recommended and it was still sweet enough. Since these cookies are meant to be light, use a weighing scale to measure out your ingredients as far as possible.

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In the vein of Louis CK, you don’t stop eating these cookies when you’re full – you stop eating when you realize you have just eaten 7 of these at a go and nothing else for the day.

Light and Chewy Oatmeal Chocolate Chip Cookies
Adapted from Cooking Light
Makes 3 dozen

1 1/4 cups (150g) all-purpose flour
1 cup (80g) old-fashioned rolled oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (50g) granulated sugar
1/2 cup (100g) packed brown sugar
1/3 cup (75g) butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup (60g) chopped pecans, toasted
1/4 cup (48g) semisweet high quality chocolate, chopped

Preparation

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Browned Butter Bourbon Pecan Cookies

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I’m starting to get a little suspicious of Serious Eats dessert recipes, because I’ve tried a couple and they haven’t always turned out. Even Kenji’s “best” chocolate chip cookie turned out meh. Granted, this recipe never promised anything more than marrying the flavors of browned butter, bourbon and pecan, but I found the texture a little lacking.

When cooked to the suggested timing, the cookies were hard, crumbly and just not entirely appetizing given the less-sweet formulation. I underbaked them just slightly the second go-round so the texture would be softer and hopefully chewier. It acquired a spongy, muffin-like texture, which isn’t bad as well, just not what I look for in a cookie.

All that aside, if you like your cookies hard and crunchy and not too sweet, this would be a good recipe for you. The bourbon taste is strong in this one, and the nuttiness imparted by the browned butter does indeed complement the bourbon and pecans in here.

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Browned Butter Bourbon Pecan Cookies
From Serious Eats

Ingredients
8 tablespoons unsalted butter
1/2 ice cube
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup plus 1 tablespoon packed dark brown sugar
1 egg
1/2 teaspoon vanilla
5 tablespoons bourbon
1 cup pecans, toasted and roughly chopped

1
Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.

2
In a small bowl, whisk together flour, baking soda, and salt; set aside.

3
In a large bowl, whisk together sugar, dark brown sugar, and egg. Add cooled melted butter and vanilla and whisk until combined. Add flour mixture and stir to incorporate with a wooden spoon. Add bourbon and stir until liquid is absorbed. Stir in pecans. Wrap dough in plastic wrap and refrigerate for 24 hours.

4
Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

5
Drop dough by the rounded tablespoon onto prepared cookie sheets. Bake, flipping sheets halfway through baking, until golden on the bottom but still soft to the touch, 15-18 minutes. Cookies will continue to harden and set as they cool.