Peanut-Pecan Butter and Oatmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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The big flavors of Mark Overbay's artisanal Big Spoon Roasters nut butters inspired his partner, Megan Lynam, to create this instant favorite. The complex nuttiness comes from the addition of ground pecans to the mix. Ingredients:
1/3 cup smooth peanut butter |
1/3 cup pecans, toasted, cooled |
3/4 cup all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon kosher salt |
1/2 cup sugar |
1/2 cup (packed) light brown sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
1 teaspoon vanilla extract |
1 large egg |
1/2 cup old-fashioned oats |
1/4 cup quick-cooking oats |
Directions:
1. Combine peanut butter and pecans in a food processor and purée until almost smooth. Whisk together flour, baking soda, and salt in a small bowl.
2. Using an electric mixer, beat both sugars and butter in a large bowl until fluffy, about 3 minutes. Add peanut butter mixture and vanilla; beat to blend well. Beat in egg. Add dry ingredients and mix until well combined. Add both oats. Continue to blend at high speed for 1 minute. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
3. Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with foil. Scoop rounded balls of dough (2 teaspoons each) onto cookie sheets, spacing 1 apart. Bake until light golden, 1012 minutes (rotate baking sheets 180 degrees halfway through baking).
4. Let cookies cool on sheets for 2 minutes. Transfer to wire racks to cool completely.
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