Nutty Butter Cookie

  One of my favorite weeks is Cooks Choice week. This recipe for Nutty Butter Cookies is from a Martha Stewart Living magazine cookie of the month. I forgot to write down which month, but it was 2012. It ended up being 2 recipes as I wanted to use Cashew Butter and could not find any ready made. However, there are a lot of directions on the internet for nut butters. I used one from Emeril and it was easy to make.

  The recipe says that peanuts, cashews, and almonds work equally well. They do suggest that you stick to the same nuts as the nut butter you are using. Toasting the oats gives the cookie a different flavor. All together they are excellent cookies. The leftover nut butter was good on toast.

Nutty Butters

Makes about 3 dozen

1 ½ sticks butter, softened

1 cup old fashioned oats

1 cup plus 2 tablespoons all purpose flour

1 teaspoon baking soda

1 teaspoon Coarse salt

⅓ cup granulated sugar

½ cup packed dark brown sugar

1 large egg

½ cup nut butter (flavor of your choice)

½ cup chopped nuts

  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.

  Meanwhile, preheat oven to 350°. Whisk together flour, baking soda and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer until pale and fluffy. Add egg and beat until combined. Add nut butter and meat 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 inch balls. Place cookies 1 inch apart on parchment lined baking sheet. Bake until golden, 12 to 15 minutes. Cool completely on baking sheets. Cookies can be stored in an airtight container 1 week.

  HOMEMADE CASHEW BUTTER

2 cups unsalted roasted cashews

2 to 3 tablespoons vegetable oil

¼ teaspoon salt

1 teaspoon sugar, optional

  In food processor; combine the nuts, 2 tablespoons of the oil, salt and the sugar, if desired. Process on high speed for 30 seconds. Scrape down sides and process to desired smoothness, adding more oil, if a smoother butter is desired. Place in an airtight container and refrigerate until ready to use.