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Ingredients
Cookies
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
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light
brown sugar
1 egg
1 teaspoon vanilla
extract
Filling
3 tablespoons butter,
softened
1 cup confectioners'
sugar
1/2 cup smooth peanut
butter
2 1/2 tablespoons heavy
whipping cream
Directions
Preheat oven to 350°
F.
Cookies
In an electric mixer bowl, add
butter, peanut butter, white sugar, brown sugar and
vanilla. Beat until smooth. Add egg and beat again
until well-blended.
In a medium mixing bowl, whisk
together the flour, baking soda, baking powder and
salt. Stir in oats, then add flour and oats mixture
to the butter mixture. Beat on medium speed until
well blended. (Don't over-mix.) Remove bowl from
electric mixer and scrape sides with rubber spatula,
then mix batter manually with spatula until fully
blended.
Drop by rounded 1-inch
balls onto
greased baking sheet about 2 inches apart. Keep a
small bowl of water near work area. Dip a fork in
water, then press each cookie mound twice, making a criss-cross pattern. Cookies should pressed to about
1/4-inch thick. (You only need to dip fork in water
when it starts to stick to cookie dough.) Place in
oven and bake for 9-10 minutes, or until outer edges
of cookies begin to turn a light golden brown (as
shown in photo). Remove from oven and allow to sit
on cookie sheet for about 1-2 minutes. Transfer
cookies to a cooling rack and allow to completely
cool to room temperature.
Filling
In a medium mixing bowl, add 3
tablespoons butter, confectioners' sugar, 1/2 cup
peanut butter and the cream. Smash and mix filling
ingredients with a fork until well blended and
smooth. (You may also use an electric mixer or
handheld electric mixer, though mixing by hand is
easy.)
Once cookies have completely cooled
to room temperature, place a small amount of filling
(about 1 1/2 teaspoons) with a knife or spoon onto
the bottom half of one cookie, spreading to about
1/8 inch from the edges of the cookie. (Filling
should be about 1/8 inch thick.) Place another
cookie on top of the filling and gently press
together until cookie filling squeezes close to
edges and is visible, but not oozing out.
Serve and watch them disappear!
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