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“From Martha Stewart Living April 2012 magazine. Posting for safe keeping. The notes say you can customize this recipe any way you want by using peanuts, almonds, cashews for the nuts and the nut butters.”
READY IN:
30mins
SERVES:
12
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook; stirring until toasted, 5-7 minutes. Spread oat mixture on a parchment lined baking sheet and let cool.
  2. Meanwhile preheat oven to 350 degrees. Whisk together the flour, baking soda and salt. Beat together 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 nut butter and beat on medium speed until combined.
  3. Add oat mixture and chopped nuts and beat on low speed until combined. Add flour mixture and beat until combined.
  4. Roll dough into 1 1/2" balls. Place cookies 1" apart on 2 parchment lined baking sheets. Bake until golden brown 12-15 minutes. Let cook completely on baking sheets. Cookies can be stored in an airtight container for 1 week.

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