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Recipe

Oatmeal Cookie Butter

Scott Phillips

Yield: Makes about 1-1/2 cups

This sweet, fruity butter tastes like the most sophisticated cookie dough you’ve ever licked off a spoon. It’s amazing on warm, fresh bread, or for a sweet snack spread it on graham crackers.

Ingredients

  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 3 Tbs. coarsely chopped dried dates
  • 3 Tbs. coarsely chopped dried Turkish apricots
  • 2 Tbs. dark brown sugar
  • 2 Tbs. rolled oats, chopped
  • 1 Tbs. lightly toasted coarsely chopped pecans
  • Pinch kosher salt

Nutritional Information

      Nutritional Sample Size 1 Tbs
      Calories (kcal) : 50
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 10
      Sodium (mg): 0
      Carbohydrates (g): 3
      Fiber (g): 0
      Protein (g): 0

Preparation

  • With an electric mixer or by hand, mix all of the ingredients in a medium bowl until combined.

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