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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.

Source: Martha Stewart Living, April 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Cookies can be stored in an airtight container for 1 week.

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  • pswamom
    17 MAY, 2012
    These cookies are really good! Two tips though...don't do what I did and not read the recipe carefully. I put in the 1 1/2 sticks of butter and oats. It's only 1/2 stick butter and oats. I wasted 1 stick of butter. UGH! Start over! Also the dough is really sticky so be sure to flour your hands before rolling them. YUMMY!
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