Oat & Pistachio Pineapple Cookie

For the love of crunch and sticky fruit filling, this cookie doubles as a texture bomb equipped with a thumbprint well filled with jammy pineapple pieces that lend citrus notes to each bite. To get the best shape, roll the cookie dough into a log and freeze it overnight so that cutting them uniformly and making an indent with your thumb is easier. Prep Time: 30 minutes Cook Time: 22 minutes Makes: 16 Cookies Ingredients: ½ cup chopped dates ½ cup crushed pistachio ¼ cup Sesame seeds 100g coconut flakes 125g all-purpose flour 83g rye flour 1-½ tsp kosher salt 1-¼ tsp baking soda 300 light brown sugar 1 cup unsalted butter 2 large eggs at room temperature 1 tbsp vanilla extract 1 cup rolled oats 1 large pineapple 2 cups of granulated sugar 1 cup of water Procedure Place a wire rack in middle of oven and preheat to 350°. Toast your pistachio on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool. Shave skin of pineapple making sure to take off the eyes. Cut into quarters lengthwise and cut the core out at an angle. Then cut those quarters in half lengthwise and cut them widthwise in ½ inch increments. Add them into a sauce pot and add in your 2 cups of sugar and 1 cup of water. Set the heat to medium and let it boil and continue to cook until jammy. 30-40 minutes depending on how hot your medium flame. Meanwhile, spread out sesame seeds and coconut evenly on the same baking sheet and toast until sesame seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet. Whisk all-purpose flour, rye flour, salt, and baking soda in a medium bowl to combine. Thoroughly whisk brown sugar and butter in a large bowl until very thick and smooth (about 30 seconds). Add in eggs and vanilla; continue to whisk until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in pistachios, sesames seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed. For best results wrap dough in a tight log with plastic wrap and freeze or chill dough in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Once dough is firm, heat oven to 350°F. Place up to 8 cookies on a large parchment-lined baking sheet, spacing about 1 to 2 inches apart. Bake, rotating baking sheet front to back halfway through, until cookies are a deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16–20 minutes. Let cool on baking sheet.

Oat & Pistachio Pineapple Cookie

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