Martha's Peanut-Buttery Salt Lick

This cookie is Martha's equivalent to a salt lick.  However, instead of providing us with the essential mineral nutrients like calcium, iron, and zinc; Martha's cookie provides ample butter, brown sugar, peanuts.....and well, sodium. 

Ok, that's a little bit of a stretch.  I'll be honest, I used salted peanuts, in addition to the required 1 tsp of salt.  Big. Faux. Pas... BIG.  Though, in my defense, Martha didn't specify whether to use salted or unsalted nuts.  Apparently she assumes her readers have common sense.

The brave buggers', who were the unfortunate taste-tasters of this cookie, initial reaction was 'yum!' and then as they chewed a confused look would come over their faces as if they weren't quite sure what was happening.  I'd ask, 'salty..?'  Poor guys. 

Anyway, learn from my ridiculous mistake, either use unsalted nuts or if all you have in you pantry is salted nuts, use some sense - which I apparently lack - and omit the additional salt. 

  

Ali

Here is Martha's recipe:

• Prep Time 15 minutes
• Total Time 1 hour 15 minutes
• Yield Makes 24

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 cup old-fashioned oats
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• Coarse salt
• 1/3 cup granulated sugar
• 1/2 cup packed dark-brown sugar
• 1 large egg
• 1/2 cup nut butter
• 1/2 cup chopped nuts

Directions

1. 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.
   
2. 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.
   
3. Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
   
4. Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.
   

Cookies can be stored in an airtight container for 1 week.