The mecca of sandwich cookies. Two crispy oatmeal cookies wrapped around a sweet peanut butter filling. I can’t even.
- 1/2 cup unsalted butter, room temp.
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup old fashioned oats
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- pinch of ground nutmeg
- 1/2 cup chopped pecans
Peanut Butter Filling:
- 3 tbs unsalted butter, room temp.
- 1/2 cup smooth peanut butter
- 1 cup powdered sugar
- 2 tbs milk
Preheat oven to 350 F. Line 2 cookie sheet with parchment paper.
In a large bowl, using a hand mixer, beat the butter and sugar until creamed. Add the egg and vanilla and mix.
In a separate bowl, whisk the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Add the dry mixture to the wet stuff, slowly, and beat with the mixer, until all is fully incorporated. Lastly, fold in the pecans.
Form small teaspoon size balls and flatten. Place on baking sheet, not much room is need in-between- they don’t spread much. Bake for 10 minutes.
Allow them to cool prior to sandwiching.
For the PB filling: Beat the butter, peanut butter and sugar with your hand mixer until just combined. Add 1 tbs milk at a time and beat until smooth.
Yields 18-20 sandwich cookies.
Recipe courtesy of JoyTheBaker.com