We spent Memorial Day time weekend in New Mexico with my Grandparents. They live 20 a few minutes south of Albuquerque in Los Lunas and while there isn’t much to accomplish, I cherish hanging out together. I’m thinking about sharing a few special memories and details about my trip within a post quickly. I believe I gained several pounds for consuming most of my Grandma’s cooked goodies and sopaipillas.
We’ll catch up on all that deep-fried goodness later. Today, these cookies are phoning your name. In the end, it is time to get back to function and you’re most likely in want something just a little sweet. I can feel it. I know you well by now.
Remember a few weeks ago once i shared a straightforward recipe for Homemade Pecan Nut Butter ? It reminded me of a slice of cozy pecan pie and I completely could not end digging my spoon into the jar. It’s soft and absurd delish, plus only takes a few minutes to create in your meal processor.
I’m actually likely to make it for any friend’s wedding ceremony this weekend. She’s having a PB&J late-night club and asked me to create some exclusive nut butters. CANNOT WAIT.
Anyway, since a few of my most widely used cookies are my Peanut Butter Oatmeal Chocolates Chip , I wanted to see easily could replace pecan butter with peanut butter for a distinctive twist. The outcomes were fabulous.
Do you know what I must say i wish I would have done though?
Folded some coconut flakes in to the dough. Picture how good they’d be.
If you’re a coconut enthusiast will you please do it for me and survey back with the hashtag #ambitiouskitchen on Instagram? I’d like you forever.
xo!
Prep time:
15 mins
Cook time:
10 mins
Total time:
25 mins
Ingredients
1/2 cup dark brown sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon cooking soda
1/2 cup delicious chocolate chips
Instructions
Preheat oven to 350 levels F
In normal size bowl mix collectively the oats and baking soda; reserve.
In a big bowl beat pecan butter, brown sugar, egg and vanilla with a power mixer until even. Mix in dry ingredients using a wooden spoon, then gently collapse in chocolate potato chips.
Drop cookie dough by tablespoonful onto ready cookie sheet, leaving 2 inches of space in between. Bake cookies for 9-12 a few minutes and remove when edges barely begin to switch a golden brown. The cookies may look a little underdone, however they will continue steadily to cook once you remove them in the oven. Cool for 5 minutes over the cookie sheet after that transfer to a wire rack to great completely. Do it again with staying cookie dough. Makes 20 cookies. Store in airtight pot.
You can make these paleo by baking them without the oats.
Coconut not contained in nutritional details since it is optional.
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