Cooking Desserts Cooking Desserts

Peanut-Pecan Butter and Oatmeal Cookies

I came across this recipe in the November 2011 issue of Bon Appetit‘s r.s.v.p. section. I have found so many great recipes in that column. It’s from Big Spoon Roasters in  North Carolina. It sounded really interesting because it has peanut butter, toasted pecans, and both old-fashioned and quick-cooking oats in the recipe, which sounded like the perfect combination to me. Not too peanutty, not too overwhelmingly pecan, and just enough oatmeal. And that is exactly what these cookies are. Perfect. I brought them to a meeting tonight and they disappeared before the meeting even started. Luckily I saved a bunch to keep here at home.

Having a large family as well as somewhere I could bring cookies to tonight, I doubled the recipe and it worked great.

Peanut-Pecan Butter and Oatmeal Cookies

Original recipe from Bon Appetit, November, 2011. Altered slightly by Crafty Farm Girl, October, 2011.

Yield: About 20 3” cookies

1/3 cup smooth peanut butter
1/3 cup pecans, toasted, cooled
¾ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup sugar
½ cup light brown sugar
½ cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
1 large egg
½ cup old-fashioned oats
¼ cup quick-cooking oats

Combine peanut butter and pecans in a food processor and puree until almost smooth.

Whisk together flour, baking soda, and salt in a small bowl.

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.

Now here’s where I veered off from the original recipe. The original recipe said to refrigerate the dough for at least 3 hours and then scoop them onto foil-lined cookie sheets. I was running out of time, so I scooped the dough out onto parchment lined baking sheets, spacing about 1” apart (using a scoop that held just under 3 tablespoons of dough), and then refrigerated the cookie sheets for about 45 minutes before baking. This seemed to work just fine. They also said to use a foil-lined baking sheet, but I used parchment and that also seemed to have no ill effects on the final cookie.

Arrange racks in upper and lower thirds of oven; preheat to 375 degrees. Bake until light golden, 10-12 minutes (rotate baking sheets 180 degrees halfway through baking).

Let cookies cool on sheets for 2 minutes. Transfer to wire racks to cool completely.

Speak Your Mind


Cooking Desserts