The amounts stayed the same with the method revised; these
nutty butter cookies come from a Martha Stewart recipe. I used almond butter
and cashews, but literally any nut butter and nut combination would have
worked. The oats gave it lightness and enhanced the nutty flavour. Speaking of
nutty things there is a squirrel chattering in the backyard, I already told him
to move on; he could get into trouble with the neighborhood cats. They are
fiercely territorial. No amount of walnuts is worth a skirmish with Cinnamon’s friends.
As far as I can remember, the Labour Day weekend used to give us the
last truly hot days of summer, school began the next day and as the month of September progressed fall would arrive. I am not sure about
the coming weekend, but it was really cold yesterday, we have been shutting the windows for
the night this past week. It looks as if autumn arrived early this year. If I could
hold back the winter I would. Yet we may welcome the arrival of snow and ice, if
the meteorologists are correct we could have three months of drought in the Thompson Okanagan Region.
NUTTY BUTTER COOKIES
3/4 cup of butter, softened
1/2 cup nut butter
1/3 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 tsp baking soda
sprinkle of salt
1 cup old-fashioned oats
1/2 cup chopped nuts
- Preheat the oven to 350F.
- Line two baking sheets with parchment paper.
- Beat the nut butter and sugars until fluffy.
- Add the egg and beat until combined.
- In a separate bowl, whisk the flour, baking soda and the salt.
- Add the flour mixture to the butter mixture stir to combine.
- Add the oats and stir to combine.
- Add the nuts and stir to combine.
- Roll the dough into 1-1/2 inch balls.
- Place them 1 inch apart on the prepared baking sheets.
- Bake until golden, 12 to 15 minutes.
- Let cool on the baking sheets.
