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Nutty Peanut Butter Cookies

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Makes: 12 servings
Serving size: 2 cookies View Nutrition Facts


  • 1 cup  unbleached all-purpose flour
  • 1/2 cup  uncooked old-fashioned oats
  • 1/2 teaspoon  baking powder
  • 1/2 teaspoon  sea salt
  • 2/3 cup  natural, unsalted chunky peanut butter
  • 5 tablespoons  unsalted butter, room temperature
  • 1 1/2 teaspoons  pure vanilla extract
  • 2/3 cup  sugar
  • 1/3 cup  light brown sugar
  • 1 large egg, beaten with 2 tablespoons water
  • 1/4 cup  chopped pecans


1. Preheat oven to 350 degrees F. Combine flour, oats, baking powder, and salt in a small bowl.

2. In a large bowl, blend peanut butter, butter, and vanilla with an electric mixer. Add white and brown sugar, half of the flour mixture, and the beaten egg, blending after each addition. Finish with the remaining flour mixture and pecans.

3. Roll dough into 24 balls, about 1 rounded tablespoon each. Arrange balls about 2 inches apart on nonstick baking sheets. Using a fork, flatten dough balls, forming a crosshatch design on the tops.

4. Bake for 20 minutes. Let cool for 5 minutes in pans, then transfer to racks and cool completely.

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