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111g softened butter (1 stick)

75g tahini

1/2 tsp kosher salt

200g brown sugar

1 egg + 1 yolk

1 tsp vanilla

1/2 tsp baking soda

1 tsp baking powder

125g all-purpose flour

80g old-fashioned oats

30g coconut flakes

30g corn flakes

125g toasted and roughly chopped pecans

283g (10 oz bag) dark chocolate chips (I like Ghirardelli 60%)

maldon salt


  • cream together, butter, tahini, sugar, and salt.

  • add egg, yolk, and vanilla and cream again until smooth.

  • stir together the flour, baking powder, and baking soda, then stir into the butter mixture.

  • then stir in the remaining ingredients.

  • scoop onto parchment-lined baking sheets using a #40 scoop or approximately 1 1/2 tablespoons.

  • sprinkle with a small pinch of maldon and bake at 325º for approximately 10-12 minutes. bake until just very lightly golden on the outer edge and glistening in the center.

  • let cool on the baking sheet completely then enjoy.

  • store airtight and enjoy in 2-3 days, or freeze for longer enjoyment.

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