I was really on a peanut butter kick last weekend! In fact, I ended up baking so much with peanut butter that I emptied an entire jar of peanut butter! I love peanut butter! In fact, I even think I ate so much when I was pregnant with Cameron that it ended up making him allergic to peanuts for the first few years of his life.
These cookies reminded me of those evil cookies that come out in January but WAY BETTER! Because, 1. they are bigger 2. The filling is much better. 3. This could almost be considered a way to woo a man ( If you need help with that!)--- One of my friends, whose significant other doesn't like sweets, LOVED these!
So entice someone today with these cookies!
Peanut Butter Oatmeal Sandwich Cookies
recipe adapted from this recipe on Smells like Home
For the cookies:
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup oats, quick cooking or old fashioned
For the filling:
- 4 1/2 tbsp unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1 1/2 cups confectioners’ sugar, sifted
- 5-6 tbsp milk
For the cookies:
- Preheat the oven to 350˚ F. Grease a baking sheet or line with parchment paper or a silicone baking mat. Set aside. In a small bowl, combine the flour, baking soda, baking powder, and salt. Sift together with a whisk. 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. Add 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 cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely. Repeat with the remaining cookie dough. Once the cookies have cooled, 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 milk until smooth and fluffy. Use a pastry bag fitted with a plain round tip to pipe 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. You will have enough filling to generously fill each sandwich cookie. Enjoy!