Oatmeal Peanut Butter Sandwich Cookies

This seems like a good time to make some cookies, to take a moment to share a comforting little bite of pastry to soothe the transition into this season of very cold weather in the new year.  Crank up the oven and make yourself a little treat to take the edge off the dreary clouds hovering nearby.

This cookie is nothing fancy.  It's a chunky sandwich cookie in the American style made from ingredients you most likely have in your pantry.  It starts out as an oatmeal cookie flavored with a nice punch of peanut butter.  The texture is crunchy but the oatmeal also adds a satisfying chewiness.  The cookie is sandwiched with an easy peanut butter filling for some contrast in texture.  They're not too sweet and there's a nice edge of salt to pique your taste buds.  Very simple but not plain, perfect for a moment of pleasure with a hot beverage.

Stay bundled up and warm, everyone!



Bench notes:
- I used creamy peanut butter but use crunchy if you'd like more peanutty goodness.
- A #40 scoop (1 tablespoon) is perfect to portion the cookies.
- The cookies will feel soft and crumbly when you remove them from the oven but will firm up once they cool on the baking sheet.
- The cookie is also good without the filling if you prefer a simpler approach.



Oatmeal Peanut Butter Sandwich Cookies
Makes 16 sandwich cookies

1 cup (5 oz) flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (4 1/2 oz) old fashioned oats
6 oz (12 tablespoons) butter @ room temperature
1/2 cup (3 1/2 oz) granulated sugar
1/4 cup + 2 tablespoons (2 3/4 oz) dark brown sugar, packed
1/3 cup (3 oz) peanut butter
1 egg @ room temperature
1 teaspoon vanilla

1/2 cup (4 1/2 oz) peanut butter
2 oz (4 tablespoons) butter @ room temperature
1/2 cup (2 oz) powdered sugar
2 teaspoons vanilla
1 1/2 - 2 tablespoons milk

Sift the flour, baking soda and salt.  Whisk in the oats and set aside.

Cream the butter and both sugars until light and smooth, about 3 minutes.  Add the peanut butter and blend.  Scrape down the bowl.   Add the egg and vanilla and mix thoroughly.

Scrape down the bowl and add the flour mixture.  Mix just until there are no streaks of flour.  Scoop the cookie dough into 1 tablespoon portions and place them close together on a lined baking sheet.  Flatten them a bit.  Wrap and chill until firm.

Preheat oven to 350 degrees F.  Line baking sheets with parchment or silpats.  Place 12 cookies per sheet pan.  Bake until golden brown, about 14 minutes.  Place the baking pans on a wire rack and let the cookies cool and firm up before removing.

For the filling, stir all the ingredients together, adding milk until the mixture is spreadable.  Spread on half the cookies and top with the remaining half.