The Crazy Nut Cookie!
Its been a while since I baked anything AND we were kind of low on butter so the obvious choice is to use something that's full of fatty goodness on its own - nut butters! I made Alton Brown's chewy peanut butter cookie a while back and LOVED IT! I'm usually not a peanut butter cookie fan, but this version is so good. Just the hint of crisp but the rest of it is this super chewy awesomeness - almost like a soft caramel cookie with peanut butter.
If it worked with peanut butter, why stop there?! So I tweaked it a little. I ran into this jar of mixed nut butter at Trader Joe's and basically it was made up of roasted almonds, cashews, pecans, Brazil nut, walnut, and hazelnut - that's a lot of nuts! All of which sounds pretty damn awesome to me ... and so The Crazy Nut Cookie was born.... my version isn't gluten free, sorry, I wanted my batter less runny so I added flour. Oh well. It came out freakin' awesome delicious so I'm happy.
The Crazy Nut Cookie
adapted from Chewy Peanut Butter Cookie by Alton Brown in Everyday Cook
- 1 cup Trader Joe's mixed nut butter or any natural nut butter of your choice (natural in that the nut oil and butter is slightly separated and also thinner in consistency)
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/4 cup flour
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp of salt
- pinch of ground coffee (optional)
- another 1/4 cup of sugar (for dusting)
- 1/4 cup of candied pecans (to top, optional)
- Mixed together nut butter, brown sugar, sugar, and flour together until well mixed.
- Add in egg, baking soda, vanilla, salt and coffee and mix until well blended
- Roll dough into 1 inch balls, roll on a light layer of sugar, and place onto a parchment lined pan (keep them about 3 inches apart, they will expand!), then flatten slightly with a fork or the palm of your hand. Top with pecan
- Bake at 350F degrees for about 10 minutes or until lightly brown.
- Cool for a few minutes and enjoy!