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And make it a double.
I found this recipe over at the Bakeaholic Mama’s Site. Hers included caramel, which the fiance is not a fan of. So, I tweaked slightly, removing the caramel, and came up with what is now his favorite cookie.
Remember, if there’s some ingredient you don’t like or can’t find, don’t be afraid to play. You might come up with a new favorite too!
For this recipe you will need:
- 1 stick of butter, melted until golden brown and nutty smelling
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla (I didn’t have vanilla so subbed with bourbon. Best idea ever)
- 1 1/4 cup flour
- 3/4 cup old fashioned oats
- 1/4 tsp salt
- 1/2 tsp baking powder
- creamy peanut butter – I will never tell you how much or how little peanut butter to use. dollop away
Preheat the oven to 350 and lightly grease a cookie sheet.
In a bowl, mix together the sugars, egg and vanilla (or bourbon. I’m telling you, it added a nice little something to the cookies)
When combined, pour in the melted butter
Add in the oats, flour, salt and baking powder.
When the dough comes together, refrigerate for about 20 minutes.
Remove from the fridge and roll the cookies into one inch balls, and press lightly to flatten.
They are perfectly wonderful just as they are, all buttery and oaty.
But we’re going to up the game and add a dollop of peanut butter to the top of each cookie
And then bake them for about 14 minutes. I got 16 cookies out of this recipe.
The peanut butter will melt over the top and form a nice little shell on the cookie.
They’re nutty and warm and gooey and buttery, and vaguely reminiscent of a childhood favorite – Nutter Butters!
Anything that takes you back to childhood is a good thing in my book.