I recently stumbled across a recipe for "Nutty Butters" in the April edition of Real Simple. The cookies turned out perfectly and I found myself making 4 batches in one week, tweaking the recipe here and there in an attempt to make them a bit healthier. You can use any nut butter that suits your fancy (peanut, almond, cashew), but I stuck with homemade peanut butter.
If you've never made homemade peanut butter before, it's quite simple. All you need is a food processor and peanuts (shells removed, of course). Place the peanuts in your food processor, turn it on and like magic, the peanuts will transform into peanut butter goodness. Peanuts naturally contain oil, so you shouldn't have to add anything to smooth it out. It's up to you whether you want to sweeten the butter with sugar or season it with salt, but I prefer mine in its simplest form. Let your food processor run until the peanut butter reaches the desired consistency, and voilà! You have homemade peanut butter.
NUTTY BUTTERS
Recipe:
1 1/2 sticks organic unsalted butter, softened
1 cup old-fashioned oats
1 cup plus 2 Tbsp White Whole Wheat Flour (King Arthur brand, preferred)
1 tsp baking soda
1 tsp COARSE sea salt
1/3 cup coconut sugar
1/2 cup packed dark-brown sugar
1 large organic egg
1/2 cup homemade peanut butter
1/2 cup chopped peanuts
NOTE: The original recipe calls for All-Purpose Flour in place of the White Whole Wheat Flour and granulated sugar in place of the coconut sugar, but I prefer these cookies a bit on the healthier side.
Method:
1. Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring until toasted (approx. 5-7 minutes). The oats can quickly go from toasted to burnt, so be sure not to leave them unattended. Spread the oat mixture on a parchment-lined baking sheet or Silpat; let cool.
2. Meanwhile, preheat the oven to 350 degrees F (176 C). Whisk together the flour, baking soda, and salt. Beat together the remaining stick of butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add the 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 in stages, and beat until just combined.
4. Roll the dough into 1 1/2-inch balls or use a portion scoop (preferred). Place cookies about an inch apart on baking sheets, lined with parchment paper or Silpats. Bake until golden. The original recipe calls for 12 - 15 minutes, but I find that 10 minutes in my oven is the ticket. Let cool completely on baking sheets.
Cookies can be stored in an airtight container for one week, but I guarantee they will be gone well before that. They are PERFECT with coffee. Enjoy!
