I love nut butters, and there’s a great company out there that makes the most DELICIOUS nut butter I have ever tasted: Justins Nut Butter
These cookies are so customizable – you can use any nut butter you want, and whatever nuts you like – just try to make sure they pair up well…ie don’t use walnuts with peanut butter – disaster!
For this recipe I used Justins Honey Peanut Butter and cashews. John loves Maple Almond butter with candied almonds. You don’t need to use this product, you can use whatever nut butter you like! Our neighbors make their own almond butter, they tried out this recipe, with their nut butter and sunflower seeds, they were awesome!
Custom Nutty Cookies – about 2 dozen cookies
1 1/2 sticks unsalted butter (12 tablespoons), softened
1 cup old-fashioned oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoons Kosher salt
1/3 cup sugar
1/2 cup packed brown sugar
1/2 cup nut butter
1/2 cup chopped nuts
Preheat the oven to 350 degrees F and line a baking sheet with a silpat.
Melt 4 tablespoons (1/2 stick butter) in a small saucepan, over low heat. Add the oats, stirring until lightly toasted, about 5 minutes. Turn heat off and set aside.
In a small bowl whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with a whisk, beat together remaining butter and sugars on medium-high speed until fluffy. Add egg, and beat until combined. Add the nut butter, and mix until combined.
Add oat mixture and nuts to nut butter mixture, mix on medium speed until combined. All flour mixture and continue to beat until combined.
Using a 1-inch or 1 1/2-inch ice cream scoop, prepare cookies into balls, and place about 1-inch apart on silpat lined baking sheets. Bake for 10-12 minutes, or until golden. Let cookies cool completely on baking sheet.
Transfer to an airtight container for up a week.