Our weather has been cool enough for some baking and I'm the mood for a good homemade cookie so when I spotted this recipe on Pinterest, I knew I'd be making a batch in the near future! Such a easy recipe too, mainly in halfs on the ingredient list and I love the name: Half Way to Heaven Peanut Butter Cookies.
Not all peanut butter cookies are the same, my go to recipe never fails me but this one with oatmeal and a cream center just speaks to me!
Half Way to Heaven Peanut Butter Cookies
For the cookies:
1 1/2 cups quick oats
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods)
1/2 cup unsalted butter, softened
For the filling:
1/2 cup confectioner’s sugar
1 cup smooth peanut butter*
Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.
While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.
On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges. Ta-da!
*do not use natural p.b. for this part- the frosting will come out thick and heavy
Are you with me on this one? And wouldn't they be perfect for a picnic or in a care package? No matter what reason you find, just bake up a batch soon and join me half way to heaven, one bite at a time!
recipe originally comes from www.bromabakery.blogspot.com