Try This: Oatmeal Sandwich Cookies With Peanut Butter

Oatmeal Sandwich Cookies With Peanut Butter

Ingredients:

1/2 cup (1 stick) unsalted butter, softened

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/4 cups uncooked oats

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoons salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans (optional)

For the Filling:

3 tablespoons unsalted butter, at room temperature

1/2 cup smooth peanut butter

1 cup powdered sugar

3-4 tablespoons milk

Directions:

Cookie

Place racks in the center and upper third of the oven and pre-heat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment.  Do this until it’s creamy, about 3 to 4 minutes.  Add egg and beat on medium speed for about 1 minute.  Add the vanilla extract and beat until blended.

In a medium bowl, whisk together the oats, flour, baking powder, baking soda, spices, and salt.  Add the dry ingredients to the butter and egg mixture slowly beating on low-speed until just incorporated.  Add pecans and stir.

The cookies will be small, so portion about 1 heaping teaspoon of cookie dough into your hand.  Roll into a ball and place on the prepared cookie sheet.  Keep cookies about 1 1/2-inch apart on the baking sheet.  If the cookie dough starts to stick to your hands as you’re making dough balls, rinse your hands and portion the dough with just slightly damp hands.

Bake for 10 to 13 minutes or until they’ve reached your desired texture.   Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Peanut butter filling

To prepare the filling, place butter, peanut butter, and powdered sugar in the bowl of an electric stand mixer fitted with the paddle attachment.  Beat on medium speed, drizzling in vanilla extract.  Scrape down the bowl as necessary.  Add milk one tablespoon at a time until you’ve reached your desired consistency.  The filling should be easily spreadable.

When cookies are completely cool, flip over and spread half of the cookie bottoms with peanut butter filling.  Top with a similar size cookie.  Wrap individually and store in the refrigerator. It is best to serve cookies just as they cool down.  If wrapped, cookies can last up to five days!

Recipe courtesy of: joythebaker.com

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