We are in the final days until Christmas and I’m beginning to feel like I’m on a constant sugar high! It seems like everywhere I go there are plenty of sweet treats. Cookies at work, endless sugary samples at the grocery store and homemade treats from friends and neighbors are just too delicious to pass up. January 1st is coming so I figure I’ll enjoy the sweet treats while I can.
If you have followed me on Instagram for awhile, you probably saw me post cookies that I bought for myself for my birthday. There’s a new bakery that has some delicious treats but my absolute favorite are these oatmeal peanut butter sandwich cookies. Two big chewy cookies are stuck together with thick and creamy peanut butter icing. Did I mention this bakery is across the street from where I work? Seriously, it takes all my self control to not stop for regular cookie fixes.
The best thing about these cookies is that my friend Clare loves them just as much as I do. As soon as I discovered Vanilla Sugar Bakery, I went straight to their facebook page. I realized that Clare also liked them and our shared loved for this local bakery was born. I recently hosted an event she came to and she brought me one of these cookies as a treat. Any friend that gifts you cookies is clearly a great friend!
I feel like my recreated recipe is spot on with the bakery. I think ours will be given to the neighbors because I can’t seem to stop enjoying the goodness of these cookies. If you love peanut butter or will be spending the holidays with someone that does, you’ll want to add this recipe to your list of baking.
ingredients
1 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In the bowl of a stand mixer, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended.
- In a small bowl, combine the flour, baking soda, and salt. Pour this into the creamed mixture then mix to combine. Stir in the oats until just combined.
- Form dough into Tablespoon size balls then place on parchment lined cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
- Combine the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.
- Beat on medium-low speed until creamy. Use a spatula to scrape down the bowl as necessary.
- Add the cream and beat on high speed until the mixture is light and fluffy.
Cookies from All Recipes and Frosting from Barefoot Contessa