Tuesday, February 1, 2011

Peanut Butter Oatmeal Sandwich Cookies

These are the best cookies. Ever. My picture does not do them justice. Grease up your cookie sheets because you need to make these. Now.

I was a Girl Scout up until High School. My favorite time of year was cookie time! I loved selling cookies and trying to see which of the prizes I could get. My parents' attic is probably full of trash bags containing the large stuffed turtles or huskys that I won. I loved doing cookie sales outside of Bed Bath and Beyond but the reason I loved it so much was Do-Si-Dos! Thin Mints came in a close second place but the peanut butter and oatmeal combination of Do-Si-Dos was, and is, the best.

I've made these three times in the past two weeks. I, of course, sent half of them to work with the hubs but I have consumed way too many of these. The cookie itself is delicious but adding the creamy filling is... mmmm, I can't even think of a word for it. Recipe from Annie's Eats, originally from Allrecipes.

Yields about 18 sandwich cookies

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, at room temperature
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 quick-cooking oats

For the filling:
3 tbsp unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup confectioners' sugar, sifted
2 tbsp heavy cream

Preheat the oven to 350ยบ. Line a baking sheet with parchment paper. 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 mixture fitted with a 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 a low speed until just incorporated. Stir in the oats with a spoon until evenly blended.

Scoop about 2 teaspoons of the dough onto the cookie sheet. Roll them into a ball. Bake about 10 minutes (mine only took 7-8 minutes), rotating the sheet halfway through. The cookies will be light golden brown and slightly puffed. Cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Once the cookies have completely cooled, pair them up by size. To make the filling, combine the peanut butter, butter, and confectioners' sugar in the bowl of an electric mixer. Cream together until well combined. Mix in the heavy cream until smooth and fluffy. Spread a small amount of filling on the flat side of one cookie and sandwich together with the remaining cookie and press down so the filling reaches the edges.

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