Ok, it’s March and I’m totally gearing up for Spring. Who’s with me? Who wants song birds in the morning, their chickens to start laying, to plant starts in her garden, bulbs to bloom and have endless choices at the farmers market? Dear lord.....this girl. I’m ready!
Meanwhile, I’ll just hangout in the kitchen and bake, it’s not such a bad thing really. I routinely bake cookies every week. My boys love them and I like that I can control the amount of sugar and also the quality of the ingredients in them. Sometimes this will play out as so; I make the cookie dough and refrigerate it until I have time to bake which usually is at night after the kids have gone to bed, I’ll bake them off and viola, cookies! The boys have their usual favorites and of course they can’t be the same, one likes peanut butter or chocolate chip the other is an oatmeal or snickerdoodle kinda guy. I came across this recipe which is a basic cookie recipe with the option of swapping out with any nut butter and nuts your prefer. I reduced the amount of sugar and subbed in some maple syrup instead and ended up with a soft cookie that will now be worked into our cookie rotation.
If you’re in the market for a new cookie recipe I would definitely give these a try. Soft with a bit of crunch from the toasted cashews, it feels as if you are eating something a bit healthy-ish, and then you’ve eaten four. What’s your cookie limit?
Loosely adapted from Martha Stewart
1 3/4 sticks unsalted butter, softened
1 1/4 cup old fashioned oats
1 teaspoon baking soda
1 tsp salt
1/3 cup brown sugar
1/3 cup maple syrup
1/2 cup cashew butter
1/2 chopped toasted cashews
Melt 3/4 stick butter in a medium saucepan. Add oats, and cook, stirring, until toasted, 5-7 minutes. Spread oat mixture on a parchment lined baking sheet; let cool.
Preheat oven to 350 degrees F. Whisk together flour, baking soda and 1 teaspoon of salt. Beat together remaining butter and sugar with a mixer on high speed until pale and fluffy. Add maple syrup and egg and beat until combined. Add nut butter, and beat until well combined.
Add oat mixture and chopped nuts, beat at low speed until combined. Add flour mixture and beat until combined.
Roll out dough into 1 1/2 inch balls. Place cookies 1 inch apart on 2 parchment lined baking sheets. Bake until golden 12-15 minutes. Let cool completely on baking sheets. Cookies can be stored in an airtight container for 1 week.