Peanut butter cookies are tasty, especially ones that combine a satisfying crunch with chewiness. You may ask, “how can that be done?” Well, my friends, you can have a chewy cookie with a satisfying crunch if you add toasted oats and nuts to a cookie batter. I was inspired by a Martha Stewart recipe for Nutty Butter Cookies. I decided to reduce the amount of butter used, so I substituted with some unsweetened applesauce. I also substituted the refined sugar with a combination of maple syrup and honey. For my nut butter, I selected peanut, although I think almond butter would work really well too. Fortunately this recipe does not call for much nut butter, since the prices of nut butters have increased substantially during the first half of this year. I hope that you enjoy this recipe! And if you have not yet done so, please visit my home page to vote for your favorite dessert flavor. Are you a chocoholic? Or do you prefer plain vanilla? Perhaps a refreshing mint or zesty lemon? Just click the button for your choice and click “vote” – and then you will see the results so far. Thanks for participating! Enjoy your day, and your cookies.
1 stick butter, softened
1/4 cup unsweetened applesauce
1 cup old-fashioned oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/3 cup maple syrup
1/3 cup honey
1 large egg
1/2 cup nut butter
1/2 cup chopped nuts
Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining 1/2 stick butter, applesauce, maple syrup and honey with a mixer on medium-high speed until fully combined. Add egg and beat until combined. Add nut butter, and beat on medium speed until well combined.
Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
Place cookies, about a teaspoonful each, 1 inch apart on parchment-lined baking sheets. Bake until golden, 12 to 15 minutes.