The plan for this year's Valentine's Day, weather permitting, is to run a five mile race with some of my running group friends. It has been fourteen years since I last ran this winter road race and up until recently, thirteen years since I ran that distance. Needless to say I am not anywhere near as 'fast' (relatively speaking) as I was back then. After searching out what my finish time was all those years ago (big mistake, really big mistake), I wondered if those results belonged to a doppleganger. One not only looking like me, but also having my name. Isn't it funny how your perspective shifts as you age? Back then I considered myself a 'slow' runner. Yet, if I could run that pace again today, well I wouldn't exactly be a speed demon, but I definitely wouldn't be 'slow'. Since it is not possible to get back to that pace in a week (heck I may not get there in a year), I need to take a deep breath and remind myself or rather convince myself 'slow and steady' isn't such a bad thing. And if that doesn't work, search for a doppleganger who runs 'fast', relatively speaking.
I am now going to launch into one of those glowing, so over the top you might become a little skeptical, reviews of these Peanut Butter Oatmeal Sandwich Cookies. This cookie is worthy of so many accolades, ranging from 'the best cookie in the universe as we know it today' to 'you haven't lived a complete life until you have eaten this cookie' to 'if cookies were awarded an Oscar, it would win in every category it was nominated', I don't know which one to pick. Seriously, yes seriously, these cookies are phenomenally, insanely delicious. They are cookie perfection. And they now fall into a group of cookie recipes posted to this blog likely to lead someone into thinking they have died and gone to cookie heaven:
Viennese Finger Biscuits,
Tara's Chocolate Chip Cookies,
Chocolate Whoppers,
Sugar Saucers, and
Amy's Shortbread Cookies. I know, you have come across other blogs where the blogger endlessly gushes about every recipe they post or okay, maybe every other recipe.
As a result of all of this (almost) too hard to believe hype (sort of the inverse of a wolf crying one too many times), you are reluctant to drop everything and/or rush to the grocery store to make what often contains the word 'best-ever' in the recipe's narrative. If, by any chance, you are reading this blog in the middle of the night, I only hope you have a grocery store open 24/7 within 20 miles of where you reside. Because these are the real deal, the drop everything, really must make cookies. After you taste them, I am willing to bet you will never make another Peanut Butter cookie recipe again. Okay, that's enough cookie fanfare for now.
The good news is that with the exception of the Roasted Honey Peanuts, you may already have everything you need in your pantry and refrigerator to make these cookies. If by some chance you have all of the ingredients, you will only need to wait until the eggs and butter come to room temperature.
Whenever I make anything requiring room temperature eggs or butter, I always take them out of the refrigeratore the night before. While some claim there is a negligible difference in the taste/texture of cookies and/or some cakes made with room temperature egg or those made with cold eggs, there are others who disagree. I happen to agree with those advocating for room temperature eggs. Why? Because the whites and yolks of room temperature eggs combine easier and more evenly into the batter. Resultling in a much better texture (especially for cakes as room temperature eggs are better able to trap air creating a lighter texture).
The room temperature unsalted butter, light brown sugar, and granulated sugar are beaten together until light and fluffy (approximately 2-3 minutes). If using a stand mixer, use the paddle attachment. Once the butter and sugars are fully mixed together, the peanut butter and vanilla are beaten in until combined. Then those room temperature eggs are added in one at a time.
Not grinding the oats further helps to give the finished cookie a great texture. After whisking the dry ingredients together (no sifting required), they are added slowly the batter. As soon as the flour mixture is incorporated, one and a half cups of roughly chopped honey roasted peanuts are mixed in.
The dough needs to be chilled for at least two hours (or overnight) before the cookies are baked. Like Tara's Chocolate Chip Cookies, I have found forming the cookies into balls and then refrigerating them ensures that all of the cookies bake evenly. Additionally, you are not struggling to form a dough ball with hardened, chilled dough. I chilled the balls of dough for a little more than 2 hours, taking out only enough of them to put on the baking pan before putting in the oven.
Note: Before placing the balls of dough in the refrigerator, press down lightly using a meat tenderizer (or you can criss-cross with a fork if you would like) and lightly sprinkle with sea salt. Tightly wrap the tray with plastic wrap before putting in the refrigerator to chill.
Further elevating these Peanut Butter Oatmeal Sandwich Cookies on the taste/texture deliciousness scale is the filling. This creamy Oreo-like filling provides the perfect contrast to the crisp, salty, peanut butter cookie.
How much filling you spread on these cookies depends on whether you are a regular or double-stuff kind of Oreo cookie eater. Using the same ice cream scoop used to form the dough balls will give you the perfect cookie to filling ratio (double-stuff style). Use a smaller ice cream scoop to create a thinner layer of filling.
There is enough batter and filling to make 25-27 sandwich cookies or 50-54 cookies. As much as I love this cookie sandwich, the cookies by themselves are so incredible, even those who don't list peanut butter cookies amongst their favorites will become converts.
The peanut butter cookie is crispy on the outside and tender on the inside. The addition of flaky sea salt, aka a cookie game changer, sprinkled on top of the cookie before they are baked further ramps up their flavor.
If ever there was such a thing as Genius Peanut Butter Oatmeal Sandwich Cookie recipe, this would be it. Think I will be making this cookies again next weekend. Not just because it is Valentine's Day and they would make a great gift, but in all likelihood I am going to need something to soothe my ego after the race.
Recipe
Peanut Butter Oatmeal Sandwich Cookies (Slight adaptation to Jose Bowen's Oatmeal Peanut Butter Cookie, Gourmet 1996 as well as to Sally's Baking Addiction Oreo Cookie Filling)
Makes 25-27 sandwich cookies
Ingredients
Cookie Dough
1 1/2 cups old-fashioned oatmeal (not quick cook oats)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, firmly packed
1 cup granulated sugar
1 Tablespoon vanilla
3/4 cup smooth peanut butter (recommend JIF)
2 large eggs, room temperature
1 1/2 cups honey roasted peanuts, roughly chopped in a food processor (recommend Fisher Honey Roasted Peanuts)
Flaky sea salt for finishing (recommend Maldon)
Filling
1/2 cup unsalted butter, room temperature
1/2 cup solid shortening
3 1/2 cups confectionary sugar, sifted
1 Tablespoon vanilla
1/4 teaspoon kosher salt
Directions
Cookies
1. In a large bowl, combine oatmeal, flour, baking powder, baking soda, and kosher salt. Stir to combine and set aside.
2. In a standing mixer fitted with a paddle attachment cream unsalted butter, light brown sugar, and granulated sugar until light and fluffy (approximately 2-3 minutes).
3. Beat in vanilla and peanut butter.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually add oatmeal-flour mixture, mixing just until combined.
6. Mix in chopped peanuts.
7. Using an ice cream scoop, form cookie dough balls and place on a large sheet pan. Press balls down slightly using a meat tenderizer to create divots and sprinkle lightly with sea salt. Note: Can criss-cross top of the cookies using a fork instead of creating divots with the meat tenderizer.
8. Cover tightly with plastic wrap and chill for at least 2 hours or overnight.
9. Preheat oven to 325 degrees (F). Line baking sheets with parchment paper or a silpat.
10. Place 12 cookies on a baking sheet, spacing 2 inches apart. Bake for 15-16 minutes or until just pale golden. Cool cookies on baking sheet for 5 minutes, then transfer to a rack to cool completely.
Filling
1. In a large bowl, beat butter and shortening until well blended.
2. Add salt, vanilla, and sifted confectionary sugar. Beat until smooth, thick, and creamy. Set aside. Note: Filling should be room temperature when assembling cookies. Filling can be made ahead, but remember to bring to room temperature.
Assembling
1. Using an ice cream scoop, place a dollop of the filling on the flat side of a cookie. Top with another cookie to make a sandwich.
2. Serve immediately.
Note: Cookies can be kept in a sealed container at room temperature. To extend the life of the cookie, store in the refrigerator. Cookies taste equally delicious when chilled.
