When Big Spoon Roasters co-founder Megan Overbay’s recipe for “the perfect peanut butter cookie” appeared in Bon Appetit in 2011, less than a year after Big Spoon started, the ingredient list called for smooth peanut butter and toasted pecans, which bakers had to blitz together in a food processor. Ten years later, Big Spoon’s peanut pecan butter takes care of that step for you. For the best texture, let the dough rest at least a few hours before baking.
Peanut Pecan Oatmeal Cookies
Yields: 3 dozen cookies
- 1/2 cup butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup (heaping) Big Spoon Peanut Pecan Butter
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup regular oats
- 1/2 cup quick-cooking oats
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Add sugars and butter to a large bowl. Using a hand mixer, stand mixer or a wooden spoon, beat until light and fluffy. Add peanut pecan butter, mix in well. Crack egg into bowl and beat well. Add vanilla.
Measure flour, baking soda and salt into a sifter set on a plate. Sift into mixing bowl, add what’s left on the plate. Mix well. Add all oats and mix until thoroughly blended. Wrap dough in plastic wrap and place in the refrigerator for at least a few hours.
When ready to bake, preheat oven to 375°F. Line cookie sheets with aluminum foil or parchment. Using an ice cream scoop or a spoon and knife, scoop rounded balls of dough onto lined cookie sheets.
Bake 8 to 10 minutes, rotating from the top to the bottom racks midway through.