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.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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

Reviews (1)

7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
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!