Homemade Nutter Butters.

By megret | September 3, 2009 at 6:56 am | 2 comments | Morsels

I’ve been wanting….no, craving….Nutter Butter cookies lately. Don’t know why. Few things that aren’t chocolate make my “crave list.” But these did.

Yet I couldn’t bring myself to spend $4 on a bag of these cookies, seeing as I’m becoming more frugal by the day AND we’re trying to eat less processed foods these days.

So I began to wonder. Was there a copycat recipe for these?

There sure is.

Ground oats in the cookie batter give it a subtle crunch, and the filling is firmed up with the addition of a tablespoon of crushed graham cracker.

Though I didn’t take the time to form each ball of dough into a peanut shape like the originals, I did press the tops with a fork to create “peanut shell-like” texture and appearance.

Nabisco Nutter Butters…the at-home version

* 1/2 c. shortening
* 2/3 c. granulated sugar
* 1 egg
* 1/2 t. salt
* 3 T. peanut butter
* 1/2 c. old-fashioned oats
* 1 c. all-purpose flour

FILLING

* 1/2 c. peanut butter
* 3/4 c. powdered sugar
* 1 T. fine graham cracker crumbs

Preheat the oven to 325 degrees.

In a large bowl, cream together the shortening and sugar with an electric mixer Add the egg, salt, and peanut butter and beat until well blended.

Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. Add the oats and flour to the mixture and blend well.

Pinch out small portions of dough and roll into 1-inch balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2-inch circles. (If you’re a stickler for a cookie that looks just like the original, you can form the dough into flat peanut shapes.)

Bake for 8 to 10 minutes, or until light brown around the edges.

While the cookies bake, combine the filling ingredients in a small bowl. When the cookies are cool, use a butter knife to spread a thin layer of filling on the flat side of a cookie and press another on top. Repeat.

Makes 2 dozen cookies.
(Recipe from Top Secret Recipes by Todd Wilbur)