Peanut-Butter Oatmeal Sandwich Cookies

I love to collect cookbooks. This recipe comes from my latest cookie cookbook,  “Martha Stewart’s Cookie Perfection” (Clarkson Potter) If you are a peanut butter lover, you need to add this to your repertoire!

Yield:1 dozen cookie sandwiches

Ingredients

• 1 1/2 sticks unsalted butter, room temperature
• 1 cup old-fashioned rolled oats
• 1 cup plus 2 tablespoons unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup packed dark-brown sugar
• 1/3 cup granulated sugar
• 1/2 cup smooth peanut butter
• Turbinado sugar, for sprinkling

Filling

• 4 tablespoons unsalted butter, room temperature
• 3/4 cup smooth peanut butter
• 1/4 cup confectioners’ sugar, sifted
• 1/2 teaspoon kosher salt

Directions

• Step 1: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
• Step 2:In a bowl, whisk together flour, baking soda, and salt. Beat the remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
• Step 3:Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto the baking sheet and refrigerate until chilled, about 20 minutes.
• Step 4:Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
• Step 5: Filling  In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
• Step 6: Pipe filling in a spiral motion on the bottom sides of half of the cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

Recipe Credit: Martha Stewart

Photo credit: Rose Kesting