This is one of our most popular menu items. In fact, we receive numerous requests each year to have these shipped to folks across the country. Unfortunately, we are unable to do so because the cookies are so fragile. The secret ingredient in the cookie: oats. They add some texture and help keep the cookies together.
Recipe information
Yield
makes 1 dozen sandwich cookies
Ingredients
For the cookie
For the filling
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
To make the cookies, melt 4 tablespoons of the butter in a saucepan over medium heat. Add the oats and cook, stirring frequently, for 5 to 7 minutes, until toasted. Pour the toasted oats onto a sheet pan and let cool. Combine the remaining 1/2 cup butter and the sugars in a stand mixer with the paddle attachment and mix until there are no chunks of butter left. Add the peanut butter and mix until combined. On low speed, add the toasted oats, then the flour, baking soda, and salt and blend into a smooth dough. Chill the dough in the freezer for 5 minutes.
Step 3
Transfer the dough to a large surface covered with a layer of parchment paper. Top with another layer of parchment and gently roll the dough into a 1/4-inch-thick sheet. To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough. Replace the parchment, flip the dough, and release the parchment on the other side.
Step 4
Cut the dough into 2 1/2-inch round cookies and space about 1/2 inch apart on an ungreased cookie sheet. Gather any leftover scraps of dough and roll and cut as described above. Repeat until you have no dough left. Bake the cookies for about 20 minutes, turning the pan 90 degrees halfway through baking, until golden in color. Transfer the cookies to a cooling rack. Let cool completely before filling.
Step 5
To make the filling, combine the butter, salt, sugar, and peanut butter in the bowl of a stand mixer with the paddle attachment. Mix on medium speed until the filling is smooth.
Step 6
Place half of the cookies with the top side (the most attractive) down. Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies. Gently press down. Serve immediately or store the cookies in a cool place.
