Wednesday, October 12, 2011

"What are they called?" cookies

I was thinking about making peanut butter cookies, but when I went to the cabinet, there was just a smidge of chunky peanut butter in the jar. I could have finished it off with a spoon, but I had cookies on my mind. I spotted almond butter, but there wasn't a whole lot of that left, either. Ah, but I had Justin's Chocolate Hazelnut butter.

I decided to use all three.

Once traditional peanut butter cookies were off the menu, I decided to see what else I find that would be interesting. Oatmeal? Fine. Nuts? Sure. Cheerios? Hey, why not? And might as well toss in some pretzels, too.

The end result was a cookie that really is something of a mystery for the taster. Bites are a little different from each other depending on which add-ins you encounter. In particular, the pretzels added a unexpected crunch and pop of salt.

I used what I had on hand - the Cheerios were from a sample box that I hadn't gotten around to eating. You could use another cereal, more nuts, chocolate chips, or whatever else sounds interesting to you. If you happen to have Cheerios, that's great. If not, you don't need to run out and buy a box just for the half-cup of cereal used in this recipe.

Mystery Munch Cookies

1/2 cup (total) nut butters
1/2 cup butter, softened
1 teaspoon baking powder
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 cup quick-cooking oats
1/2 cup Cheerios
1/2 cup peanuts
1/2 cup thin pretzel sticks, broken into small pieces

Combine the nut butters and butter in a bowl and beat with an electric mixer until combined. Add the baking powder and sugar and beat until will mixed.

Add the eggs and vanilla and continue beating until they are completely incorporated.

Add the flour and beat just until incorporated.

Stir in the oats, Cheerios, peanuts, and pretzel sticks.

Refrigerate the mixture until fully chilled - at least several hours.

Preheat the oven to 375 degrees.

Using a small scoop to portion the dough onto cookie sheets, leaving plenty of room between the cookies for them to spread. Bake at 375 degrees until lightly browned, 10 - 12 minutes.

Transfer the cookies to a rack to cool.

3 comments:

Karriann Graf said...

Wow! I like cookies so much!

Thanks for sharing this very informative recipe. :)

Katie said...

Yum! I have all these ingredients in my pantry waiting to be put to delicious use ;)

Chrissy said...

These sound like Whatchamacallit bars! Yummy! I'll have to buy the ingredients and make these!

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