If you like Nutter Butters, or even if you don't, you will dig these cookies. They are buttery and crumbly and wickedly good. I started with a Martha Stewart recipe and basically followed it, except that she called for rolling the dough out and cutting the cookies with a cookie cutter. That was more work than I was interested in (especially because this dough is pretty delicate). So I rolled the dough into a log and sliced cookies. This is super easy and still results in nice uniform circles. One thing I wish I had done was cut the cookies a little thinner. Because the dough is delicate, cutting thin cookies is a little tricky, but try to cut slices 1/4" or thinner.
Martha also instructs that you toast the oats before adding to the cookie dough. I have never toasted oats and couldn't decide whether it seemed worth it. In the end, I toasted the oats and I'm glad I did. They make your house smell great and the process was actually pretty easy. Did it change the flavor/texture of my cookies? Unknown. I have the feeling if you want to skip the toasting, you'll be fine. But if you have the time (10 extra minutes), toast those oats.
These cookies are definitely a special treat and not everyday cookies. I recommend them if you want to make a good showing at a cookie exchange or as a holiday gift . . . or I guess if you are stuck inside during a hurricane. Or, for a less intense peanut butter experience, skip the filling and just serve the peanut butter cookies in non-sandwich form. Enjoy and stay dry.
adapted from this Martha Stewart recipe
Makes 15 sandwich cookies (or 30 single peanut butter cookies)
1 stick plus 2 tbs. unsalted butter, room temperature
1 cup uncooked oats (old fashioned or quick cook)
1 cup plus 2 tbs. unbleached all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/3 cup sugar
1/2 cup brown sugar (light or dark)
1/2 cup crunchy peanut butter
3/4 cups creamy peanut butter
4 tbs. butter, room temperature
1/4 cup confectioners sugar
1/4 tsp. salt
Also need: wax paper
Optional (toasted oats): Melt two tablespoons of butter over medium heat in a large frying pan. When butter is melted pour oats into pan and stir. Continue to stir as oats toast for 8 to 10 minutes. Oats should start to turn a light brown. (If you're short on time, you can skip this step - use untoasted oats and omit 2 tbs. of butter.)
Whisk or sift together flour, baking soda, and salt. Stir in toasted oats.
Using an electric mixer, cream 1 stick of room temperature butter and the sugars together. If you forget to let butter get to room temperature, microwave the stick for 5 seconds on each side. Mix in peanut butter.
Slowly add dry ingredients and continue to mix until all wet and dry ingredients are blended. The dough will remain crumbly (it won't be a solid ball of dough). Pour dough out onto wax paper on a flat surface. Using your hands, form dough into a log, 2" in diameter. Wrap wax paper around the log and refrigerate for 30 minutes.
Preheat oven to 350. Remove chilled dough and slice 1/4" cookies. If dough crumbles at all, just mold back together with fingers. Bake cookies on a silpat or piece of parchment paper for 10-11 minutes.
Filling: While cookies bake, prepare filling. Using an electric mixer, blend together all filling ingredients. When cookies are cooled, spoon about 1 tablespoon of filling onto a cookie and top with another cookie (or use a piping bag to place filling onto cookies).
Keep cookie sandwiches refrigerated.