I’m really really happy these cookies have come and gone from my house. You could say there has been a bit of stress around here lately and, while I have historically not had this problem, I have have been stress eating. To combat the inevitable weight gain I have no snacks in the house. No ice cream, no cookies, no chocolate. Well the chocolate part is a lie right now because I have one Lindt Lindor ball and one Ferrero Rocher that I pilfered from my parents house last night. But otherwise no chocolate.
What is there to eat in my house? Salad. Lots of fresh veggies. Ingredients for dinner but everything has to be assembled which means time which is good in the stress eating world. Less likely to down a whole box of uncooked pasta mindlessly. If I had chips they would be gone. Also I have lots and lots of fruit. I’m drinking loads of tea and water. Anything to help me chill out on the stuffing my face front.
Life should mellow out here shortly. I really want to attempt a couple of recipes this weekend but I either need people around to eat the results or I need to develop some self control. Maybe a bit of both. Maybe I should just eat more oranges.
Oh but these cookies. I wish, and don’t wish, I had some right now. They are less crunchy than the name brand cookies you buy in the store but they are equally good. Stuff your face with them good. Give them all away so you don’t eat them in one sitting good. If you are a peanut butter fiend, and have the self control I currently lack, you need to make these right away. I’m going to go snack on a kiwi.
For the cookies:
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
1 cup creamy natural peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups quick-cooking oats
For the filling:
1/2 pound (2 sticks) butter, at room temperature
1 cup creamy peanut butter
3 cups confectioners’ sugar.
Preheat oven to 350 degrees.
Make the cookies: in a bowl, combine the flour, baking powder and baking soda; use a whisk to combine, set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice. At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add oats, and mix well.
Using a small scoop, place balls of dough on parchment-lined baking sheets. Bake until cookies have spread and turned very light golden brown, about 10 – 12 minutes. Remove from oven and set aside to cool and firm up, 10 to 15 minutes. Transfer to a rack to cool completely before filling.
Make the filling: Cream together the butter, peanut butter and confectioners’ sugar until very smooth.
Assemble cookies: Spread a thin layer of filling on two similarly sized cookies then sandwich them together.
Notes: This batter spreads and therefore the cookies can be huge and a bit thin. Use a small scoop of batter (like only a tablespoon or less) for smaller bite sized cookies.