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      Double Nut-N-Oat Cookies, 2/5/14

      Michael Lanari

      Kitchen & Bath Concepts

      1 1/2 cups old fashioned rolled oats, divided

      3/4 cup butter, at room temperature

      1/2 cup sugar

      1/2 cup light brown sugar

      1 tsp vanilla extract

      1 large egg, at room temperature

      3/4 cup creamy peanut butter

      1 cup all purpose flour

      1/2 tsp baking soda

      1/2 tsp salt

      1/2 cup chopped nuts

      Pulse one cup of oats in food processor approx 30 seconds tomake oat flour, set aside. Cream butter and sugars on medium speed untilfluffy. Add and vanilla; mix. Scrape sides of bowl, add peanutbutter; mix. In separate bowl whisk oat flour, all purpose flour,baking soda and salt. Add to peanut butter mixture; mix on slow. Stir in remaining rolled oats and nuts, form dough into 1 1/2 tablespoonballs. Place 2 inches apart on parchment lined baking sheets. Usinga fork, press tops of cookies down, creating a crosshatch pattern. Bakein preheated 350 degree oven approx. 12 minutes, until lightly browned aroundedges.

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