Wednesday, April 04, 2012
These cookies will remind you of the ol' Nutter Butter cookies without the cream filling! You can make them with peanuts, almonds or cashews, just be sure to match up the same kind of nut butter with whatever nut you choose.
Nutty Butters - Makes 24 cookies
(from Martha Stewart)
1 1/2 sticks unsalted butter, softened
1 c. old fashioned oats (not quick cook)
1 c. plus 2 T. all-purpose flour
1 t. baking soda
1 t. coarse salt
1/3 c. granulated sugar
1/2 c. firmly packed brown sugar
1 large egg
1/2 c. nut butter
1/2 c. chopped nuts
Melt 1/2 stick butter in a medium skillet over medium heat. Add oats, and cook, stirring until toasted, 5 to 7 minutes or until oats are golden brown. Spread oat mixture on a parchment-lined baking sheet; let cool.
Meanwhile, preheat oven to 350. Whisk together flour, baking soda and salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on a medium speed until well combined.
Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
*Roll dough into 1 1/2-inch balls. Place cookies 1-inch apart on 2-parchment lined baking sheets. Bake until golden 12 to 15 minutes. Let cool completely on baking sheets. Cooking can be stored in an airtight container for 1 week.... but they won't last that long!
*Note: I didn't actually roll my dough. I used a small 1 1/2-inch scoop and then just plopped them onto the sheet. They still turned out perfect and they were all the same size. Be prepared the dough will be sticky if you do want to roll them. You could also roll the balls in some granulated sugar before baking them. :)