4/2/11

Peanut Butter Oatmeal Cookies

Look at these peanut butter oatmeal cookies with peanut butter filling.  Need I say more?  You should definitely make them as soon as possible.  They're delicious.  I've already eaten 3 (or 6 depending how you're counting). 

P3280549

Peanut Butter Oatmeal Sandwich Cookies
Yield: about 18 sandwich cookies

Ingredients:
For the cookies:
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup quick-cooking oats

For the filling:
3 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3 tbsp. heavy cream

Directions:
To make the cookies, preheat the oven to 350˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a small bowl, combine the flour, baking soda, baking powder, and salt.  Stir together with a fork to blend.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes.  Blend in the egg and vanilla extract.  Add the dry ingredients and mix on low speed just until incorporated.  Stir in the oats until evenly blended.

Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart.  Bake about 10 minutes, rotating the sheet halfway through baking.  The cookies will be light golden brown and slightly puffed.  Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely.  Repeat with the remaining dough.
Once the cookies have cooled completely, pair them up by size.

To make the filling, combine the butter, peanut butter, confectioners’ sugar in the bowl of an electric mixer.  Cream together until well combined.  Mix in the heavy cream until smooth and fluffy.  Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

(Note: This filling recipe makes *just* exactly enough to fill the cookies.  If you like a large amount of filling or just want to be sure you have enough,  you might consider increasing the amount of filling by 50%.)

P3280550

Source: from Annie's Eats, adapted from Savory Sweet Life, originally from Allrecipes

3 comments:

Lynne Payne said...

Jennifer, those look SO so good! Thanks for sharing the recipe, I will be making them soon. Peanut butter cookies are one of my favorite things, and I love peanut butter icing, but never thought to make sandwiches! Yum.

Mom said...

Wow, these look great! I'd like to make these for Martin. He's my cookie monster and he's not a big chocolate fan but PB is one of his favorites. I don't have a paddle attachment on my mixer. Do you think it makes a difference? Do you think I would spoil it if I substituted a little whole wheat flour? Thx. Mom.

Jenny said...

Lynne - These cookies are great, but adding the frosting and making them into sandwiches makes them amazing! Let me know how they turn out.

Mom - I'm not very knowledgeable about substitutions, but it's worth a shot! I don't think the paddle attachment will make a very big difference. Let me know how they turn out!

Jenny

Post a Comment

 
Blog Template by Delicious Design Studio