East Fork x Molly Yeh
If there’s one thing our friend Molly Yeh has taught us, it’s this: the little moments stack up. Molly is a cookbook author, blogger and the host of Food Network’s “Girl Meets Farm.” To celebrate her new book, Home Is Where the Eggs Are, we've created something special together: a vibrant pottery rainbow that inspires joy in the kitchen and creates little moments that stack up to a full life worth celebrating.
Bring Molly's kitchen into your own home!
Colorful, giftable, keepsake-able. Inspired by Molly’s custom East Fork collection featured in her book, the limited-edition Everyday Rainbow Set is a nestled stack of Everyday Bowls in seasonal and retired glazes packaged in a custom gift box. Inside you’ll find the Everyday Bowl in shades of Blue Ridge, Fiddlehead, Pollen, Harvest Moon, Rococo and Henri’s Red.
Molly Yeh’s new cookbook, Home Is Where the Eggs Are, is a collection of cozy recipes that feel like celebrations. Whip up a few of her favorite dishes with a copy of the cookbook, and keep the festivities flowing with a Rainbow Set of six Everyday Bowls.
Tahini Monster Cookies
Recipe from Molly Yeh's Cookbook, Home is Where the Eggs Are
“It’s a take on the classic monster cookie, which hails from Michigan and traditionally contains oats (no flour!) and peanut butter, which I obviously subbed with tahini because . . . do you know me??
Since tahini pairs so nicely with coconut and pistachios, I threw those in as well to make a monster variation that would be kind of like Elmo’s Middle Eastern pen pal. I wouldn’t be mad if you also added chopped halva. And you can easily make these vegan by swapping the eggs for flax eggs.”
- Molly Yeh
Yield: About 15 large cookies
1/2 cup (100 grams) unrefined coconut oil, melted but not hot
3/4 cup (168 grams) good-quality tahini (recipe in the cookbook!), room
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
2/3 cup (132 grams) packed light brown sugar
1/3 cup (67 grams) granulated sugar
2 large eggs
1/2 cup (45 grams) shredded sweetened coconut
3/4 cup (96 grams) roasted salted pistachios, whole or
1 cup (180 grams) candy-coated chocolates (M&M’s or similar), plus
more for topping
3 1/2 cups (315 grams) quick-cooking oats
1 teaspoon baking soda
Flaky salt, optional
Arrange oven racks in the upper middle and lower middle positions and
preheat the oven to 350°F. Line 2 sheet pans with parchment paper and set
In a large bowl, whisk together the coconut oil, tahini, salt, cinnamon, vanilla, and sugars until combined and creamy. Add the eggs one at a time, whisking well after each addition. Switch to a rubber spatula and fold in the coconut, pistachios, and candy-coated chocolates. Sprinkle the oats, and then the baking soda over the top of the batter, dispersing them as evenly as possible.
Mix to combine.
SCOOP 1/4-cup balls of dough (about the size of a plum) onto the prepared
sheet pans, 2 inches apart. Press a few additional candy-coated chocolates into the tops and sprinkle each with a pinch of flaky salt, if desired.
BAKE for 8 minutes, switch the racks and rotate the pans 180 degrees,
and bake until lightly browned and just set in the center; begin checking at
These have a tendency to spread into uneven blob shapes in the oven, so
I like to shape them back into circles as soon as they come out of the oven
by inverting a small bowl on top of the cookies and gently swirling the bowl
around to curve the edges back into alignment. Let cool on the pan completely (well, eat one or two while they’re still warm, but then let the rest cool on the pan).
STORE in a cookie jar or airtight container at room temperature for up to a
week, or even longer if you haven’t eaten them all by then.