- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups uncooked oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- For the Filling:
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup smooth peanut butter
- 1 cup powdered sugar
- 3-4 tablespoons milk
UPDATE: Since there has been some confusion amongst my readers, I am not pregnant. The shower is for my sister-in-law. Carry on…
I had a really great weekend and managed to perfect a few things for the baby shower next weekend. I thought I was all set on my menu when I was informed that pregnant woman shouldn’t eat lunch meat or soft cheese…strike BOTH of my sandwiches from the menu! I also went to a really great new class at the Y yesterday called TRX. This is basically a suspension training class, it’s fast paced and really kicks your butt. So I pretty much could barely move out of bed this morning.
That being said, following my awesome workout yesterday I decided to make these. Oatmeal Sandwich Cookies with Creamy Peanut Butter Filling. Hey, it’s protein to repair my muscles!
Place the racks in the upper third of your oven and then preheat to 350º. Line 2 baking sheets with parchment paper.
I pulled out my trusty KitchenAid and beat the butter and sugar with the paddle attachment until it was creamy. Add in the egg and blend then add the vanilla and mix until thoroughly mixed.
In another bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir until combined.
Slowly add the dry mixture to the butter/sugar mix and beat slowly until combined. Stir the pecans in by hand at the very end.
I can never quite judge how large a cookie is going to be when it spreads during the baking process, but these should be smaller. Take 1 tablespoon of dough and roll it in your hands then set on the baking sheet. Bake for 10-13 minutes depending on your desired doneness.
For the filling, combine the butter, peanut butter and sugar and mix until well blended. Slowly add in the vanilla and then the milk, 1 tablespoon at a time until it reaches your desired consistency.
Once the cookies cool, spread filling onto one side and then top with a second cookie and enjoy! I found that these were best served with an ice cold glass of milk.