Peanuts are a strange looking legume. Think about it, someone found this weird looking dimply thing in the ground and thought "Gee, I definitely want to eat that!" Thank goodness the gatherers that came before us were hungry all the time or our food choices would be greatly reduced. The real genius came from the Aztecs who ground roasted peanuts into a paste. This is a new fact for me but this I know - those Aztecs had it going on; first chocolate and now peanut butter! I am definitely descended from the Aztecs!
I recently discovered these oatmeal sandwich cookies with creamy peanut butter filling from Joy the Baker. I was looking for a soft sandwich cookie and stumbled across these scrumptious little morsels. I like oatmeal cookies. I LOVE these oatmeal cookies. They are soft and cinnamony and then they have this fluffy, not-to-sweet, little bit salty, peanut butter loveliness in the middle - oh my, I am having a moment.
Happy National Peanut Butter Lover's Day to you and yours!
What's you favorite peanut butter recipe?
Oatmeal Sandwich Cookies with Creamy Peanut Butter Filling by Joy the Baker
makes about 2 dozen small sandwich cookies
Print this Recipe!
For the Cookies:
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cups uncooked old-fashioned oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
For the Filling:
3 tablespoons unsalted butter, at room temperature
1/2 cup smooth peanut butter
1 cup powdered sugar
3-4 tablespoons milk
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add egg and beat on medium speed for about 1 minute. Add the vanilla extract and beat until blended.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the pecans last.
The cookies will be small, so portion about 1 heaping teaspoon of cookie dough into your hand. Roll into a ball and place on the prepared cookie sheet. Keep cookies about 1 1/2-inch apart on the baking sheet. If the cookie dough begins to stick to your hands as you’re making dough balls, rinse your hands and portion the dough with just slightly damp hands.
Bake for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the filling, place butter, peanut butter, and powdered sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed, drizzling in vanilla extract. Scrape down the bowl as necessary. Add milk one tablespoon at a time until you’ve reached your desired consistency. The filling should be easily spreadable.
When cookies are completely cool, flip over and spread half of the cookie bottoms with peanut butter filling. Top with a similar size cookie. Wrap individually and store in the refrigerator. Cookies are best served slightly chilled. Cookies last, wrapped in the fridge, for about 5 days.
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cups uncooked old-fashioned oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
For the Filling:
3 tablespoons unsalted butter, at room temperature
1/2 cup smooth peanut butter
1 cup powdered sugar
3-4 tablespoons milk
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add egg and beat on medium speed for about 1 minute. Add the vanilla extract and beat until blended.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the pecans last.
The cookies will be small, so portion about 1 heaping teaspoon of cookie dough into your hand. Roll into a ball and place on the prepared cookie sheet. Keep cookies about 1 1/2-inch apart on the baking sheet. If the cookie dough begins to stick to your hands as you’re making dough balls, rinse your hands and portion the dough with just slightly damp hands.
Bake for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the filling, place butter, peanut butter, and powdered sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed, drizzling in vanilla extract. Scrape down the bowl as necessary. Add milk one tablespoon at a time until you’ve reached your desired consistency. The filling should be easily spreadable.
When cookies are completely cool, flip over and spread half of the cookie bottoms with peanut butter filling. Top with a similar size cookie. Wrap individually and store in the refrigerator. Cookies are best served slightly chilled. Cookies last, wrapped in the fridge, for about 5 days.
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