Nutty Oatmeal Cookies | TENDING the TABLEHello from the Methow Valley! Our days here are filled with skiing, reading by the fire, and baking. Roux is ecstatic about the snow and runs and slides and tumbles every chance he gets. Every time he careens down a snow bank and ends up with a face full of snow, I can’t help but smile. It is truly a winter wonderland here and I hope to have some snowy photos to share with you soon. In the meantime, I’ve got the recipe for these chewy, chocolaty, nutty, oatmeal cookies and a roundup of some of my favorite holiday treats. Enjoy!Nutty Oatmeal Cookies | TENDING the TABLENutty Oatmeal Cookies | TENDING the TABLENutty Oatmeal Cookies | TENDING the TABLE


Makes 2 dozen


3/4 cup coconut oil or butter

1 1/2 cups packed brown sugar

1 egg

1 1/4 cups whole wheat pastry flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 1/4 cups rolled oats

1  cup toasted pecans, chopped

1/2 cup shredded coconut

4 ounces bittersweet chocolate chopped, divided


Preheat the oven to 350 degrees. Line a baking sheet with parchment.

In a medium bowl, cream the earth balance and brown sugar until light and fluffy. Add the egg and mix to combine. Add in the flour, baking powder, baking soda, salt, cinnamon and oats and mix to combine. Finally, stir in the pecans, coconut, almonds, and half of the chopped chocolate. Roll heaping spoonfuls of dough into balls and place on the baking sheet about 1-2 inches apart. Press the balls flat with the palm of your hand. Bake for 10-12 minutes until just beginning to brown around the edges. Don’t over bake or the cookies will loose their chewy texture.

While the cookies are baking, place the remaining chocolate in a bowl set over a pot of simmering water and melt until smooth. Once the cookies have cooled drizzle them with the melted chocolate.



Cranberry Ginger Cake from Tara O’Brady

Whole Grain Gingerbread from Megan Gordon

Cinnamon Roasted Pears with Espresso Butterscotch and Mascarpone from The Pantry

Roasted Quince Crumb Cake from Yossy Arefi

Juniper and Sea Salt Dark Chocolate Panna Cotta from Beth Kirby

Double Chocolate Gingersnaps from Lindsey Love

Chocolate Sable from Smitten Kitchen (try adding crushed pink peppercorn)

Pain D’ Amande from David Lebovitz

Satsuma Rosemary Pignoli Nut Cookies from Lindsey Love