Custom Nutty Cookies

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 egg
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.

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Happy Cooking!


Cranberry Walnut Scones

It’s Easter weekend and I have family coming into town, how about any of you?! Either way these scones are delicious – you can make the batch for yourself or share with relatives who may come knocking at your door for Easter brunch.

You can also add a bit of fresh lemon or orange zest to the recipe.

Cranberry Walnut Scones – about 16 large scones
4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons salt
3/4 pound (3 sticks) cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup dried cranberries, diced
1/2 cup walnuts, chopped
Extra heavy cream and turbinado sugar for garnishing

Preheat the oven to 400 degrees F. Prepare two baking sheets by lining them with Silpats.

In the bowl of an electric mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Add in the cold pieces of butter at the lowest speed and mix until the butter is in pea-sized pieces. Whisk together the eggs and heavy cream and quickly add them to the flour mixture. Combine until just blended. Add the cranberries and walnuts to the dough, and mix quickly. The dough will be a bit sticky.

Turn the dough out onto a well-floured surface. Flour your hands and a rolling pin and roll the dough to about 3/4-inch thick. You might see lumps of butter in the dough, but don’t worry!

Cutting the scones can be done using cutters or by cutting them into squares and halving them diagonally to make triangles. Place on prepared baking sheets. Brush the tops with heavy cream and sprinkle with Turbinado. Bake for 20 or until the outsides are crisp and the insides are fully baked.

Enjoy immediately, or store in an air tight container. To reheat scones, place a baking sheet in the oven at 350 degrees F. Once oven temperature is reached place scones on sheet and cover with a damp towel, close oven door and turn the oven off. Let sit for about 5 minutes to warm up.

Happy Easter & Happy Cooking!