Peanut-Pecan Butter And Oatmeal Cookies

• 1/3 cup smooth peanut butter
• 1/3 cup pecans, toasted, cooled
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup sugar
• 1/2 cup (packed) light brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup old-fashioned oats
• 1/4 cup quick-cooking oats

1. Combine peanut butter and pecans in a food processor and puree until almost smooth. Whisk together flour, baking soda, and salt in a small bowl.
2. 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.
3. Arrange racks in upper and lower thirds of oven; preheat to 375u0b0. Line 2 baking sheets with foil. Scoop rounded balls of dough (2 teaspoons each) onto cookie sheets, spacing 1" apart. Bake until light golden, 10-12 minutes (rotate baking sheets 180 degrees halfway through baking).
4. Let cookies cool on sheets for 2 minutes. Transfer to wire racks to cool completely.

smooth peanut butter, pecans, flour, baking soda, kosher salt, sugar, light brown sugar, unsalted butter, vanilla, egg, oldfashioned oats, quickcooking oats

Taken from www.epicurious.com/recipes/food/views/peanut-pecan-butter-and-oatmeal-cookies-368298 (may not work)