Preheat oven to 350 degrees F. Line a large baking sheet with
parchment paper or a Silpat and set aside.
2. In a small bowl, whisk together the flour, baking soda, baking
powder, and salt. In the bowl of a stand mixer fitted with the paddle
attachment, beat the butter, peanut butter and both sugars on
medium speed until light and fluffy, about 3 minutes. Add the egg
and vanilla extract. Mix until combined. With the mixer on low
speed, slowly add the dry ingredients, mixing just until combined.
Finally, add the oats and mix until just combined.
Take about 1 tablespoon of dough and roll into a cookie ball. Place
on prepared baking sheet, leaving about 2 inches between the
cookies. Bake for 10-12 minutes, or until the cookies are slightly
golden and the edges are set. Let the cookies cool on the baking
sheet for 5 minutes then transfer them to a wire rack to cool
completely.
4. While the cookies are cooling, make the filling. Combine the
butter, peanut butter and powdered sugar in the bowl of a stand
mixer fitted with the paddle attachment. Beat until smooth. Add the
heavy cream and beat until light and fluffy. Using a knife, spread
peanut butter filling onto the flat side of a cookie. Find a cookie the
same size and sandwich the cookies together, pressing the filling to
the edges.
Originally Submitted
4/7/2015
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