My new Bon Appetit magazine arrived this week. I love the RSVP pages near the beginning, where readers write in to request recipes from their favourite restaurants. Usually the recipes are unduly complicated for me, but I still like reading about the dishes and learning about new restaurants. This month, a reader requested a cookie recipe from a farmers' market stand in Carrboro, North Carolina. The recipe looked easy and good, so I tried it. And I am glad I did! This cookie recipe is a keeper! Peanutty but not too peanutty. Just sweet enough. And unusually, I don't recommend changing a thing!
Peanut-Pecan Butter and Oatmeal Cookies
(Makes 3-4 dozen cookies)
1/3 c smooth peanut butter
1/3 c pecans, toasted and cooled
3/4 c flour
1 tsp b soda
1/4 tsp kosher salt
1/2 c sugar
1/2 c packed brown sugar
1/2 c unsalted butter, room temperature
1 tsp vanilla extract
1 egg
1/2 c old fashioned oats
1/4 c quick cooking oats
Combine PB and pecans in a food processor and puree until almost smooth. In a separate bowl, whisk together flour, soda and salt.
Beat together butter and sugar until fluffy, about 3 minutes. Add PB mixture and vanilla and 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 at least 3 hours.*
Arrange racks in upper and lower thirds of oven and preheat oven to 375. Line two baking sheets with foil. Roll balls of about 2 tsp dough and place on cookie sheets about 1 inch apart. Bake until golden brown - about 10-12 minutes. (NB. Because of the foil, the bottoms will brown so do not over bake.)
Let cool on sheets for 2 minutes. Transfer to wire racks to cool completely.
* I made the dough at night and baked the cookies the next morning.
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