Peanut Butter Sandwich Cookies – borrowed from Veronica’s Cornucopia and modified from All Recipes Cookies 1/2 cup butter, room temperature 1/2 cup peanut butter , 1/2 cup white sugar 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 egg 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup quick cooking oats Filling – I halved the filling because I knew Mr. 365 would want some plain, but I’m giving you the full amount. 3 tablespoons butter, room temperature 1 cup confectioners’ sugar 1/2 cup smooth peanut butter 2 1/2 tablespoons heavy whipping cream Preheat oven to 350F degrees. In a mixing bowl, cream together the butter, peanut butter, sugars, and vanilla. Add egg and beat well. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter/sugar mixture and beat until just combined. Add the oatmeal and continue beating until thoroughly incorporated. Using a flat teaspoonfuls of dough, roll into balls and place on cookie sheets. Press a fork on top of each ball in a crisscross pattern so that the cookies are 1/4 inch-thick. Ok, I had a major brain fart. The first batch I put into the oven I was dropping them by teaspoonfuls, some rounded, some not so much. I neglected to read the directions and thought, “How the heck did she get her cookies to look so perfect?!” DUH! I think my absentmindedness may also have been due to the fact that I had been having some major hot flashes while in the kitchen. I’d like to say that it was because the oven was on, but who’m I kidding. I was having them before I even turned the darn thing on. I am so n ot ready for this next stage of life. It’s TOO early!!! ANYWAYS… These cookies turned out much better and looked like they were supposed to! Not to self: read directions. Bake 5-8 minutes, or until cookies are just set at the edges. Allow to cool 3 minutes on the cookie sheet before transferring them to a wire rack. To Make Filing : In a medium bowl, cream the filling ingredients until well blended. Spread filling on to the bottom of one of the cooled cookies, then top with another cookie to form sandwiches. Store in an airtight container in the refrigerator. 365 days of baking
Posted on: Sun, 07 Sep 2014 08:55:35 +0000
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