Martha Stewart Living for April came with a cookie of the month. That cookie was the Nutty Butters Cookie. I’ve always wanted to make a peanut butter cookie and I thought this would be the perfect opportunity to do so. Although it’s been a while since I baked, and a while since I did much of anything (what with grad school applications and work) in the kitchen.
In any case, I got the baking bug, and I knew I had to give my kitchenaid another whirl. I’ve been itching to use it for a month or so, but never thought to use it aside from muffins. And those were better served by a mixing bowl with a fork (chocolate banana muffins). Still, today was my day, and I was able to make my these lovely cookies a reality.
Total time: 1 hr 15 min
makes: 24 delicious cookies
- 1 1/2 sticks unsalted butter, softened
- 1 cup old fashioned oats
- 1 cup plus 2 tbsp all-purpose flour
- 1 tsp baking soda
- coarse salt
- 1/3 cup granulated sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 cup nut butter of your choice (I used peanut butter)
- 1/2 cup chopped nuts (to match the butter)
Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet, let cool.
Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined. Roll dough into 1 1/2 inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12-15 minutes. Let cook completely on baking sheets.
Along with these yummy cookies I made dinner, FoodNetwork Magazines: Light Scalloped Potatoes with Roasted Chiles served as my inspiration. I gave myself Friday’s as days to go crazy with the food, so I knew that since it was Saturday night it had to be a “lite” form of something, and potatoes are always my staple. Potatoes and chicken. This Saturday was no acception.
For the potatoes:
- 1 medium poblano chile pepper
- 2 tablespoons unsalted butter, plus more for the baking dish
- 1 medium onion
- 2 cloves garlic, chopped
- 2 teaspoons dried thyme
- 2 pounds new, yellow potatoes, sliced into discs
- 2 cans chicken stock (low sodium)
- 1/4 cup cream
- salt and pepper
- 1/3 cup Parmesan
- 1/3 cup grated pepper jack cheese
Starting with the chile: wash it and dry it off slightly. Turn a burner on for medium-high heat and place the Chile on the grate, as shown in the image. Make sure that you keep turning it every 2 minutes or so till it’s charred, and completely black. Place on a wet paper towel and cover. Let cool.
Preheat oven to 400 degrees. Lightly butter a baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic, and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken stock, cream, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil (I used more salt, and it was sea). Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, about 10-12 minutes.
By this time the chile should be cooled. Skin it, under cold water if preferred, and pat dry. Slice into strips and then into cubes.
Arrange half the potato-broth mixture int he prepared baking dish in an even layer. Sprinkle with the poblano chile pieces and the pepper jack cheese. Repeat with another later of potatoes and the parmesan on top. Bake until bubble and slightly golden, about 35 minutes. Let stand 15 minutes before serving.
For the chicken:
- 4 skinless chicken breasts
- zest and juice of one lime
- 1 tbsp honey
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 1 tbsp chopped fresh oregano