1/2 cup (1 stick) plus 4 tbsp unsalted butter, room temp
1 cup old-fashioned oatmeal
1 cup plus 2 tbsp all-purpose flour
1 tsp baking soda
1 tsp salt
1/3 tsp granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
Peanut Butter Filling
Instructions
Line a baking sheet with parchment paper; set
aside. Melt 4 tablespoons butter in a medium
saucepan over medium heat. Add oats and cook,
stirring, until toasted, 5 to 7 minutes. Spread
oat mixture onto prepared baking sheet and let
cool. Meanwhile, preheat oven to 350 degrees. Line
2 baking sheets with parchment paper or a nonstick
baking mat; set aside.
In a medium bowl, whisk together flour, baking
soda, and salt; set aside. In the bowl of an
electric mixer fitted with the paddle attachment,
cream together remaining 1/2 cup butter,
granulated and brown sugars. Add peanut butter and
mix until well combined
Add oat mixture and flour mixture; mix on low
speed until combined. Turn dough out onto a piece
of parchment paper. Cover dough with a second
piece of parchment paper and roll out dough,
between parchment, to 1/4 inch thick. Carefully
slide rolled dough onto the back of a baking sheet
and transfer to a refrigerator until chilled,
about 20 minutes.
Remove top layer of parchment paper; cut out
cookies using a 2-inch round cookie cutter. Place
cookies 1 inch apart on prepared baking sheets;
sprinkle with turbinado sugar.Transfer baking
sheets to oven and bake until golden, rotating
baking sheets halfway through baking, about 10
minutes. Let cool completely on baking sheets.
When cookies have cooled completely, snip the end
of the pastry bag and squeeze filling in a spiral
motion on the bottom side of half of the cookies.
Top with remaining cookies to form sandwiches.
Originally Submitted
1/31/2011
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