These cookies are a peanut butter lovers dream, they are crisp on the outside and soft and chewy in the middle. The oats give them a lovely texture and the creamy peanut butter filling make them over the top peanut butter goodness!
As I said in my last post, I have this week off work so have plenty of time for baking and today I thought I'd treat my friend Conor to some sweet treats. He's been away in Belgium and been drooling over the recipes from over there for months, itching to try something in real life. Well today was his lucky day and he ate at least 6 of these in the space of about an hour.
Giant taste test approved!
Ingredients:
For the cookies:
1 1/2 cups rolled oats
1/2 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup caster sugar
1/2 cup soft light brown sugar
1 egg
1/2 cup smooth peanut butter (I use Skippy)
1/2 teaspoon vanilla extract
For the filling:
2 tablespoons butter, softened
1/2 cup icing sugar
1 cup smooth peanut butter
1-2 tablespoons milk
To Make:
- Preheat oven to 180°C and line 2 large cookie sheets with greaseproof paper.
- In a medium bowl, mix together the oats, flour, baking powder and salt and set aside.
- In a large bowl cream together the butter and both sugars until light and fluffy.
- Add the egg, peanut butter, and vanilla and mix.
- Pour oat mixture into peanut butter mixture, mixing until just combined.
- Place rounded teaspoonfuls of batter on the baking sheets, leaving about 2 inches between each one. Pat dough down so they form small flattened circles.
- Bake for about 8 minutes or until golden and allow to cool on a wire rack.
- While the cookies are baking, beat the butter, powdered sugar, and peanut butter until combined. Add milk as needed to achieve desired consistency.
- To make cookie sandwich, spread a bit of frosting on one cookie, top with another cookie and voila! PB + oat sandwich cookie done.
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