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SIERRA NUGGETS

These cookies are loaded with spices, nuts, corn flakes and oats (and a bit of coconut, too!), making for an unexpectedly delicious treat with a treasure in every bite. Make as cookies or timesaving bars.

Difficulty:
Yield: 7 dozen 2-inch cookies
Working Time: 40 minutes
This recipe contains: Tree Nuts, Gluten, Eggs, Dairy

Ingredients

1 1/2 cups unsifted all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon mace

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon powdered cloves

1 cup butter, softened

1 cup firmly packed Brown Sugar

1 1/2 cups granulated sugar

3 tablespoons milk

1 1/2 teaspoons vanilla

2 large eggs, lightly beaten

1 cup corn flakes (dry, not crumbled)

3 cups rolled oats (quick or old fashioned, uncooked)

1 cup shredded coconut

2 cups (12 ounces) Guittard Real Milk or Semisweet Chocolate Chips

1 cup pine nuts, peanuts or chopped walnuts

Directions

Lightly grease cookie sheets. Preheat oven to 350ºF.

In a medium bowl, combine flour, baking soda, salt and spices. Set aside.

In a large bowl, cream butter and sugars until smooth. Add milk, vanilla and beaten eggs and mix well. One at a time, stir in corn flakes, oats, dry ingredients, coconut, chocolate chips and nuts, just until each addition is incorporated.

Drop dough by well-rounded teaspoonfuls onto greased cookie sheets. Bake for 10-12 minutes; let stand 2 minutes before removing from cookie sheets.

Sierra Nuggets Pan Cookies: Prepare dough as directed. Spread evenly in greased 15x10x1- inch pan. Bake at 350ºF for 20-25 minutes. Cool before cutting into 35 two-inch bars.