They look a bit more like muffins, which I guess is OK, having been baked in muffin tins. For the cookie part, I borrowed from Tartine's Walnut Butter Cookie recipe. With my mods: 1) cream a third cup sugar and a third cup brown sugar with 11 T butter 2) beat and add to creamed butter: one large egg and .5t salt 3) sift and add to wet ingredients to form a dough: 1.75+2T all purpose flour, .5t cinnamon, .25t baking soda 4) at this point, Tartine's recipe adds chopped walnuts to the dough. I went a different direction. 4) refrigerate ~30 minutes This is how my topping went down: 1) toast a couple cups of nuts/seeds (I used chopped almonds, pine nuts, pumpkin seeds, and sesame seeds). Set aside. 2) reduce juice from a pomegranate until it's fairly thickened. 3) add toasted nuts/seeds, and 1T honey, and continue to simmer until it's no longer wet, just sticky. I then added a heaping tablespoon of the nut mixture to each muffin cup and topped with about a tablespoon of the cookie dough. The nut mixture needs to be coerced into a neat layer, and I kind shaped the dough into flat discs about the width of the muffin cups. I pressed the dough down a bit b/c I wasn't sure the layers would actually meld together. They did, despite the cookie dough baking up, a lot. I baked for about 17 minutes at 325°. Makes about 15 The cookie was great, but I wish they'd come out a bit flatter. Next time, I'd probably make a smaller disc, and maybe I'd try a dough recipe for a crisp-type cookie. Also, 17 minutes is how long it took for the cookies to start to brown. Tartine's original recipe bakes for 7 minutes, but using the muffin tin extends the baking time (I think).

(In case that's too blurry - I don't have PhotoShop capabilities on my laptop) 1 stick butter, melted 2 cups sugar 1/2 cup milk 3-4 tbs cocoa Stir, boil one minute, remove from heat. Add 1/2 cup peanut butter 1 tps vanilla 3 cups instant oats Stir, spoon onto greaseproof/wax paper.