Best Peanut Pecan Butter And Oatmeal Cookies Recipes

Peanut-Pecan Butter and Oatmeal Cookies image

Provided by Mark Overbay

Yield Makes about 3 dozen

Number Of Ingredients 12

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

Steps:

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.
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.
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, 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.

PEANUT-PECAN BUTTER AND OATMEAL COOKIES image

Yield 3 Dozen

Number Of Ingredients 12

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

Steps:

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. 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. Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with foil (parchment). Scoop rounded balls of dough (2 tsp. each) onto cookie sheets, spacing 1" apart. Bake until light golden, 10-12 minutes (rotate baking sheets 180 degrees halfway through baking).