Sierra Nuggets


Preparation info

  • Difficulty


  • Makes


    2 in [ 5 cm ] cookies

Appears in

Guittard Chocolate Cookbook

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

I like these hearty cookies in part because they remind me of the people who flooded into California in the 1800s in search of gold, including my great-great-grandfather Etienne. These nuggets are packed full of energy-sustaining ingredients—nuts, cornflakes, oats, and coconut—as well as a variety of fragrant spices. They make for an unexpectedly delicious treat. Eureka!


  • cups [180 g] all-purpose flour
  • tsp baking soda
  • 1 tsp salt
  • tsp ground cinnamon
  • ½ tsp ground mace
  • ¼ tsp ground nutmeg
  • tsp ground cloves
  • 1 cup [110 g] unsalted butter, at room temperature
  • cups [300 g] granulated sugar
  • 1 cup [200 g] firmly packed dark brown sugar
  • 3 Tbsp whole milk
  • tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 1 cup [25 g] cornflakes
  • 3 cups [240 g] old-fashioned rolled oats
  • 1 cup [90 g] unsweetened shredded coconut
  • 2 cups [340 g] Guittard Milk Chocolate Baking Chips or Guittard Semisweet Chocolate Baking Chips
  • 1 cup [110 g] pine nuts, peanuts, or chopped walnuts


Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves. Set aside.

In a large bowl, using a hand mixer, beat together the butter, granulated sugar, and brown sugar until smooth. Beat in the milk, vanilla, and eggs until well combined. One item at a time, stir in the cornflakes, oats, flour mixture, coconut, chocolate chips, and nuts until each addition is just incorporated. Drop the dough by well-rounded teaspoonful onto the prepared baking sheets about 1 in [2.5 cm] apart.

Bake for 9 to 11 minutes, or until the tops are crisp. Let the cookies sit for 2 minutes before removing them from the baking sheets. Store in an airtight container at room temperature for up to 1 week.