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“In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. Can be stored in an airtight container for up to a week. From Martha Stewart Living Magazine”
1hr 15mins
24 cookies

Ingredients Nutrition


  1. Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread out mixture on a parchment-lined baking sheet; let cool.
  2. Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick 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 well 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 inch balls. Place cookies 1 inch apart on 2 parchment line baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets. Cookies can be stored in an airtight container 1 week.

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