Sunday, October 20, 2019

Peanut Butter Oatmeal Cream Pies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies
Cake will always be my favorite thing to bake, but sometimes, all I really want to eat in the afternoon is a plate of freshly baked cookies.  When I was in college, there was a cookie shop across the street from my dorm, and my friends and I would occasionally walk across the street for a treat.  When you walked in the shop, they would immediately hand you a free chocolate chip cookie, still warm from the oven, to eat while you looked around.  And I would always buy the chocolate chip cookie sandwich, filled with vanilla frosting.  Those soft, chunky cookies, just salty enough and filled with sweet frosting, were the best thing ever to take to the library later for a night of studying.


And while most cookies are wonderful on their own, there's just something really special about cookie sandwiches.  Take the humble peanut butter cookie.  It's a classic, and one that I will always love.  I add a handful of oats to mine, which gives them such a nice texture and crunch.  But put two together with some sweet buttercream, and they become a truly incredible treat.




Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies




Before baking, I like to sprinkle a little extra coarse Kosher salt on top of each cookie.  They have a crispness around the edges when they come out of the oven, but then turn soft and chewy as they sit.  The vanilla buttercream isn't the type of thick, stiff frosting you'd get inside an Oreo, but rather is fluffy and soft, not too sweet, and balanced so nicely with the salted cookie.

With each bite of salty sweet cookie goodness, a bit of the buttercream squishes out the sides, which is just as it should be.





Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies

Peanut Butter Oatmeal Cream Pies, Peanut Butter Cookies, Cookie Sandwiches, Oatmeal Cream Pies, Holiday Cookies




Peanut Butter Oatmeal Cream Pies
printable


Cookies.
  • 3/4 cup creamy peanut butter (not all-natural)
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse Kosher salt
  • 1 teaspoon cinnamon
Filling.
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
Cookies.
In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter and both sugars for about five minutes until light and fluffy.  Scrape the bowl down and beat in the egg and vanilla.

In a separate bowl, combine the flour, oats, baking soda, salt and cinnamon.  With the mixer on low, add the dry ingredients by spoonfuls, mixing just until moistened.  Dough will be thick, and if needed, use your hands to finish bringing the dough together.  Chill for several hours.

Preheat the oven to 375.  Roll the dough into 2 dozen balls, coat them in the extra granulated sugar and place on a parchment lined baking sheet.  Flatten the cookies with the back of a fork, and sprinkle with a little more salt.  Bake for 7 1/2 - 8 minutes, until pale golden.  Cool for several minutes on the baking sheet, then carefully transfer to a wire rack and cool completely.

Filling.
With an electric mixer (hand-held is fine), beat the filling ingredients for several minutes until very light and fluffy.  You can fill a piping bag with the frosting to pipe it onto the cookies, or just spread it on with a small icing spatula.

Pair up the cookies by size.  Spread or pipe the frosting onto the bottom of one cookie, then top with a second cookie to make a sandwich.

Store leftovers in an airtight container.

Yields about 2 dozen individual cookies and 1 dozen filled cookie sandwiches

Recipe from Curly Girl Kitchen

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