It’s that time of year, when I stock my freezer with Ziplocks filled with cookie dough. I knew these cookies would be a big hit with The Boy given his love for peanut butter, and since there’s oatmeal in them – technically, you can eat them for breakfast!
- 1 1/4 cups flour
- 3/4 cup old fashioned rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 tablespoon honey or molasses
- 1/2 tablespoon sour cream or plain Greek yogurt
Frosting
- 1/4 cup butter, room temperature
- 1/4 cup peanut butter
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons milk
- Preheat oven to 350º. Line a baking sheet with parchment paper.
- In a medium sized bowl, whisk flour, oats, baking soda, and salt.
- In the bowl of an electric mixer, beat butter, peanut butter, and brown sugar on medium speed until well combined. Mix in egg, vanilla, honey, and sour cream for one minute on a low speed. Add the flour mixture in three additions, increasing the mixer speed to medium low until just combined.
- Use a tablespoon sized cookie scoop to measure out the dough, then roll the dough into a ball with your hands. Place balls of dough on baking sheet 2″ apart, and bake for 10 to 12 minutes until the edges are barely golden brown.
- Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack.
- When cookies have cooled completely, make the peanut butter filling. In the bowl of an electric mixer, whip the butter and peanut butter on high until light and fluffy. Add the confectioners sugar, vanilla and one tablespoon of milk on low speed, increasing the speed to high and beating for 2 minutes until creamy. If it’s not creamy enough, add another splash of milk.
- Drop a spoonful of filling on a cookie, and top with another cookie, gently pressing down. The filling will have the best texture if you let the cookies sit at room temperature for an hour. Makes 16 cookies.
