These cookies were inspired by my S’mores Monster Cookie recipe so originally I wanted to name them after Frankenstein’s.  But that didn’t feel right.  These cookies aren’t monstrous, but they are two-faced.  One side is sweet (Jekyll) and the other is salty (Hyde).

Salty, sweet, or all of the above; with multiple kinds of nuts packed into one cookie recipe you know it’s bound to be good!

Jekyll and Hyde Cookies, yields 16 large cookies

• 1 large egg
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/4 tsp vanilla extract
• 3/4 tsp baking soda
• 2 Tbsp butter
• 1/2 cup sunflower seed butter
• 3/4 cup rolled oats
• 3/4 cup Sweet ‘n Salty Peanuts
• 3/4 cup Chocolate Covered Kettle Corn

1. Preheat oven to 350 degrees Farenheit.  Line ungreased baking sheets with parchment paper or Silpat mats.
2. In a large bowl, beat the egg.  In order – add sugars, vanilla, baking soda, butter, and peanut butter, mixing well.
3. Use a spatula to fold in oats, sweet ‘n salty peanuts, and chocolate covered kettle corn.
4. Roll dough into 16 balls and evenly space on prepared baking sheets.
5. Bake 13 – 15 minutes until browned.

The linked products were provided to me free of charge from Oh! Nuts.  I was not compensated for writing this post.