Ingredients
1.5 sticks unsalted butter softened
1 cup old-fashioned oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1/3 cup granulated sugar
½ cup packed dark-brown sugar
1 large egg
½ cup nut butter
½ cup chopped nuts
Directions
1. Melt ½ 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.
2. 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 medium speed until well combined.
3. Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture and beat until combined.
4. Roll dough into 1.5 –inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12-15 minutes. Let cool completely on baking sheets. Cookies can be stored in an airtight container 1 week.
I made these twice and they were a hit both times. This is my third attempt. You know they are good when I make the same recipe three times. I would much rather try a new recipe than produce mediocre food.
These cookies hit you twice with peanuts, once in peanut butter and again with chopped peanuts. I was tempted to add peanut butter morsels as well, but restrained myself this time...maybe next batch. I really like how the toasted oats add both texture and a deeper flavor. Be careful not to overcook the oats, however. This time, I cut the butter in half for the oats and they tasted just fine. Any time I can cut butter with little or no impact upon the flavor, I will. I also used regular butter instead of unsalted because I did not feel like going to the store. Again, I cannot really taste a difference. I also forgot to keep the dry ingredients separate, but it didn’t matter, they were very tasty.
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