These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But do watch the timer -- if they are overcooked, they will lose their chewiness. (Photo: Craig Lee for The New York Times)
Pecan, Oat, and Dark-Chocolate-Chunk Cookies. These hearty treats are like a granola bar and a cookie rolled in one. Homemade pecan flour is simple to make. Grind nuts 1 cup at a time to avoid overprocessing (which will result in pecan butter). This dough is sticky and a bit crumbly (but hey, it’s gluten-free and vegan!) -- use damp hands to flatten. Cookies will crisp as they cool.
This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in hometown of Cathy Horyn, the former New York Times fashion critic. But it is also the cookie equivalent of a Chanel suit: updated, modern, but ultimately a familiar take on a classic. (Photo: Melina Hammer for The New York Times)