Nutty Butter Cookies
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. And if you don't like nuts, sunflower seeds are also delicious.
Martha Stewart Living, April 2012
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
Yield Makes 24
- 1 1/2 sticks unsalted butter, softened
- 1 cup old-fashioned oats
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- Coarse salt
- 1/3 cup granulated sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 cup nut butter
- 1/2 cup chopped nuts
- Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
- Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon 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 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.
Cookies can be stored in an airtight container for 1 week.
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