Tis’ the season of bake-offs, cookie swaps and eggnog. Here is a great recipe for Sea Salt Yumnuts Crunch Cookies to bring to your next holiday party because who can eat another brownie!
Yield: 2 1/2 dozen cookies
Baking Temperature: 350°F
Baking Time: 12 to 14 minutes
Ingredients
• 1/2 cup (1 stick, 4 ounces) unsalted butter
• 3/4 cup (5 1/4 ounces) sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups (7 ounces) old-fashioned rolled oats, ground for 30 seconds in a food processor
• 2 cups (8 ounces) Sea Salt Yumnuts
Directions
Preheat the oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.
Beat the butter, sugar, salt, baking powder, vanilla and egg in a medium bowl. Beat in the ground oats, then the Yumnuts.
Drop the dough by tablespoonfuls onto the prepared baking sheets. Using your fingers or the flat bottom of a drinking glass or measuring cup, press the cookies to about 3/8 inch thick.
Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they’re light golden brown, 12 to 14 minutes. Remove the cookies from the oven and allow them to cool right on the pan.
