•8 Tablespoons unsalted butter,at room temperature
•1/2 cup creamy peanut butter
•1/2 cup granulated sugar
•1/2 cup brown sugar
•1 large egg
•1 teaspoon vanilla extract
•1 cup quick-cooking oats
For the Filling
•3 Tablespoons unsalted butter, at room temperature
•1/2 cup creamy peanut butter
•1 cup confectioners' sugar
•3 Tablespoons heavy cream
Instructions
Preheat the oven to 350. Line 2 baking sheets with parchment paper.
Sift together the dry ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, peanut butter, and sugars over medium-high speed until light and fluffy, 2-3 minutes. Add the egg and vanilla, and mix well. Lower the speed to low, and add the dry ingredients, mixing only until just incorporated. Gently stir in the oats with a wooden spoon or spatula.
Use a small cookie scoop to portion out the dough (about 2 teaspoons per cookie). Arrange evenly on a baking sheet, and bake 10 minutes, rotating pan halfway through. The cookies should be light golden brown and puffed. Allow to cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
To make the filling, cream the butter and peanut butter. Slowly add the sugar, then mix in the heavy cream. Mix until smooth and fluffy.
Pair the cookies by size, and spread or pipe filling on one cookie, pressing the second cookie down to spread the filling to the edges.
Serving
Suggestions
I have also used crunchy peanut butter in the cookie
Originally Submitted
3/27/2012
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