4.17.2012

Tuesday Treats: Oatmeal Cookies w/ Peanut Butter Filling...or Not

I'm not a huge cookie fan; cookie dough is a totally different story, but cookies, eeuh. I do, however, have a special little sweet tooth for one particular oatmeal cookie. So special, in fact, that I rarely make these particular oatmeal cookies lest that tooth eat too many.

I decided to make S some welcome home cookies last week. I was having a bit of a sweet craving because apparently sweet begets sweet with all those little chocolate eggs I was eating, and decided to make my favorite oatmeal cookies. Then, when they were done, I made them extra special and oh so very S, since he loves peanut butter (and I think it's the goop that we stick in Feeney's treat cone to keep him occupied while we're away.) But somehow that peanut butter filling was so darn good I found myself loving the stuffed cookies too. Mmmmmmmmm
Oatmeal Cookies w/ Peanut Butter Filling
I don't know how many this makes since S won't admit to how many cookies he ate after I went to bed and before I added the peanut butter filling in the morning. I venture to guess 2 dozen stuffed cookies.

for the cookies
1 c. butter
3/4 c. light brown sugar
3/4 c. granular sugar
2 eggs
1 t. vanilla
1 t. baking soda
1 1/2 c. flour (we use white whole wheat flour)
2 1/2 c. old fashioned oats
1 c. sweetened coconut flakes

1. In a stand mixer with the paddle attachment, beat sugars and butter until fluffy. Add eggs and vanilla, beating until pale

2. Mix in coconut until combined

3. Add dry ingredients and mix well

4. Drop by tablespoonfuls on an ungreased cookie sheet or a silpat and bake at 350 for 8-12 minutes until golden at the edges. Allow to cool completely before filling

for the filling
4 T. butter
3/4 c. peanut butter (smooth or chunky, your choice)
1 1/2 c. confectioners sugar
3-6 T. milk or cream

1. In a stand mixer with the paddle attachment, beat butter and peanut butter until smooth

2. Add sugar, mixing slowly so as to not make a snowy mess

3. Add enough milk or cream to make the filling smooth and spreadable, whipping well to make it fluffy

assemble the cookies

1. Match cookies according to their size, laying them all out on a baking sheet

2. Add a dollop of filling to one of each of the pairs of cookies, don't sandwich your cookies until you've dolloped all your cookie pairs, just in case you need to borrow from heavily dolloped cookies to give to the poor undolloped

3. Sandwich your cookies, eat and enjoy!

If you're looking for a variation of the milk making lactation cookies just add 3T of brewer's yeast to the cookie dough and swap out 1/4c. of the whole wheat flour for ground flax!

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