Makes about 5 dozen cookies - works well with any creamy nut butter you prefer.
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
16TBSPUnsalted butter(2 sticks a/k/a 1 cup - softened)
2-1/2cupsLight brown sugar
1cupCreamy nut butter
Preheat oven to 350 degrees
Stir flour, salt and baking soda together in a small bowl with a fork
Cream butter and sugar in a mixing bowl
Add nut butter, eggs and vanilla and mix well
Add dry ingredients and mix well
Scoop out dough and place scoops flat side down on parchment paper on baking sheets
Slightly flatten scoops of dough with the criss- cross fork move
Bake for about 10 minutes at 350 degrees until cookies are light brown (add a few minutes if you are baking 2 sheets' worth at once)
Cool on cooling racks for at least 20 minutes
Continue to cool for a couple of hours before sealing in a container or plastic bag
Here are some variations that are very successful:
Nut-Butter Chocolate Chip Cookies – Add 1 cup mini-morsels (the tiny chocolate chips) at the end of mixing, bake as above.
Nut-Butter Kiss Cookies – Don’t press the cookies down, then stick a Hershey’s kiss in the middle when they come out of the oven (freeze the kisses for at least a half hour while the cookies are baking so they don’t melt down too much) – these need to cool completely for a couple hours before eating.
Peanut-Butter Cup Cookies – Great for a special take on a peanut-butter treat! Roll each scoop of dough into a ball and bake in mini-muffin tins (use baking spray!) for 8-9 minutes, then put a miniature peanut butter cup in each one when they come out of the oven (freeze the pb cups for at least a half hour while the cookies are baking, same reason as above) – these also need to cool completely before eating.
TMc's Nut Butter Cookies http://outsidevoice.com/?p=49 November 19, 2019