Nutter Butter Cookies

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Nutter Butter Cookies to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Nutter Butter Cookies, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• The Cookie Part:
• 1/2 cup vegetable shortening
• 2/3 cup granulated sugar
• 1 egg
• 1/2 teaspoon salt
• 3 tablespoons peanut butter (regular)
• 1/2 cup old−fashioned Quaker oats
• 1 cup all−purpose flour
• The Filling:
• 1/2 cup peanut butter (low fat, if available)
• 3/4 cup powdered sugar
• 1 tablespoon fine graham cracker crumbs

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat the oven to 325F

Step 2: Technique & Execution

Cream together the shortening and sugar with an electric mixer

Step 3: Technique & Execution

Add the egg, salt, and peanut butter and beat until well blended

Step 4: Technique & Execution

Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour

Step 5: Technique & Execution

Add the oats and flour to the mixture and blend well

Step 6: Technique & Execution

Roll out dough with your hands into 1 inch balls