2 1/4 cups flour
2 tablespoons baking soda
1 tablespoon baking powder
1/2 teaspoon salt
4 sticks butter (softened)
2 1/4 cups peanut butter
1 cup brown sugar
1 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1 1/2 cups quick cooking oats
1/4 cup confectioners sugar
In a medium bowl whisk flour, baking soda, baking powder and salt. In another medium bowl beat 3 sticks of the softened butter with 3/4 cup peanut butter until smooth. Add brown sugar and granulated sugar and beat with electric mixer until fluffy. Beat in eggs then add vanilla. Slowly add dry ingredients to egg mixture. Add oats and beat until well mixed in. Chill dough for 1 hour. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Using a rounded teaspoon place on prepared baking sheets 1 1/2 inches apart. bake for 10-12 minutes until lightly golden. Cool baked cookies for about 5 minutes then transfer them to wire cooling racks.
Meanwhile in a medium bowl beat remaining stick of butter with remaining peanut butter and confectioners sugar until blended. Chill until slightly firm.
Spread about 1 teaspoon filling mixture on flat side of cookie and top with another cookie. You can refrigerate but thaw cookies out for about 30 minutes before serving these mouthwatering peanut cookies. This recipe will make about 3 1/2 dozen depending on the size you make your cookies. Enjoy!
*I have sometimes made this recipe without the filling because this is a wonderful peanut oat cookie recipe all by itself. Yummy!
P.S. I got this recipe from a favorite cookbook of mine called "Best of the Best" from Food & Wine magazine. Once I tried it I knew I had a winner.
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