PEANUT BUTTER SANDWICH COOKIES
On the way back from Newfoundland, I spotted these cookies at The Highwheeler Bakery in Baddeck, Nova Scotia. We were miles away by the time we tasted them and realized we didn't buy enough. So here's my version. The oat cookies are delicious on their own, dipped in chocolate, or sandwiched with the peanut butter filling.
Makes approximately 40 sandwich cookies
- oat cookie:
- 2 1/2 cups (625mL) all-purpose flour
- 2 cups (500mL) rolled oats
- 1/2 tsp (2mL) baking soda
- 1 1/2 cups (375mL) salted butter
- 1 cup (250mL) brown sugar
- 1 cup (250mL) peanut butter
- 1/2 cup (125mL) salted butter
- 1 1/2 cup (375mL) icing sugar, sifted
- 1/2 tsp (2mL) pure vanilla paste or extract
- 12 oz (375g) semi sweet or milk chocolate, chopped
- For cookies stir together flour, oats and baking soda. Cream butter with brown sugar until light. Stir in flour mixture until it forms a dough. Divide into four pieces and roll out to a thickness of about 1/4" (5mm)or less. Cut cookies out of dough with a 2" (5cm) round cookie cutter. Place cookies in a single layer on parchment paper lined baking sheets. Bake in a preheated 350F (180C) oven 15 to 20 minutes until very lightly browned.Â Cool on racks. (You should have about 80 to 90 cookies or more depending on thickness.)
- For the filling cream peanut butter and butter together until light. Beat in icing sugar and vanilla. Place about 1 tbsp (15mL) filling on the flat side of half the cookies (a tiny ice cream scoop work well for this or a piping tube or 2 spoons) and place another on top, pressing gently to form a sandwich.Â Refrigerate cookies.
- Melt chocolate in a glass measuring cup and cool until chocolate is still melted but more like room temperature. Dip cold cookies into chocolate halfway and allow excess chocolate to drip back into the cup. Place on baking sheets lined with waxed paper and refrigerate until set. Cookies freeze well but serve at room temperature.