I got this recipe from Bon Appétit, and I really liked it because the addition of pecans to peanut butter cookies gives them more depth than by relying only on the peanut butter. The downside, though, is that they aren’t very filling at all, so you might be tempted to keep eating them since you’re still hungry. Keep that in mind if you make them!
1/3 cup smooth peanut butter
1/3 cup pecans, toasted, cooled
¾ cup all-purpose flour
1 tsp baking soda
¼ tsp kosher salt
½ cup sugar
½ cup (packed) light brown sugar
½ cup (1 stick) unsalted butter, room temperature (or cold margarine)
1 tsp vanilla extract
1 large egg
½ cup old-fashioned oats
¼ cup quick-cooking oats
Combine peanut butter and pecans in a food processor and purée until almost smooth.
Whisk together flour, baking soda, and salt in a small bowl.
Using an electric mixer, beat both sugars and butter in a large bowl until fluffy, about 3 minutes. Add peanut butter mixture and vanilla; beat to blend well. Beat in egg. Add dry ingredients and mix until well combined. Add both oats. Continue to blend at high speed for 1 minute. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
Arrange racks in upper and lower thirds of oven; preheat to 375 °F. Line 2 baking sheets with foil. Scoop rounded balls of dough (2 tsp each) onto cookie sheets, spacing 1 inch apart. Bake until light golden, 10–12 minutes (rotate baking sheets, top to bottom and 180 degrees, halfway through baking).
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