Peanut Butter Sandwich Cookies

Peanut butter sandwiched between cookies

I’ve been attempting to write this post since this morning. Countless pressing matters have thwarted my endeavors, like the necessity, earlier today, to make a batch of spiced apple butter. Right. That. Minute. Then, of course, it was essential to take a five and a half mile walk, go to Trader Joe’s, and wash a load of laundry. As I grudgingly sit in front of this screen, finally, a million projects swirl through my brain, to-do items that are more critical and more urgent that this post, but I force myself to write.

If I’m completely honest, this post has been languishing in the “unfinished” file since June…June 29th, to be exact.

Despite my excuses, I realize it has nothing to do with being too busy, all these supposed pressing matters, or not having time to arrange 250 words into something coherent. It has everything to do with Fear – fear that I have nothing worthwhile to say, fear that I won’t find the words, fear that my words won’t be good enough. “You dare call yourself a writer,” my inner critic chimes in.

The baking has always been the easier part for me. Not that I don’t utterly fail at that endeavor on occasion, not that I don’t pick apart every dish I produce, not that I don’t make apologies to the recipients – I do, I DO, but without the paralyzing fear that grips my writing attempts. I accept culinary failure and move on.

I wrote a marketing piece for work this week. It’s not my day-to-day job, but a new role I’m taking on. I was petrified inspiration wouldn’t hit, terrified I would bumble my big chance. I wrote, I played on the page, I didn’t permit fear to hinder me (once I started) – and my audience loved it. The kudos made my week.

However, the baking side of it, like the recipe below, will always be easier.


Peanut Butter Sandwich Cookies

  • Servings: 24 cookies
  • Print

Ingredients

    Cookies
  • 1 ½ cups old-fashion rolled oats
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon (rounded) kosher salt
  • 1 cup unsalted butter, very cold and cut into small pieces
  • 3 Tablespoons milk
  • Filling
  • 1 cup peanut butter
  • 1 Tablespoon corn syrup
  • ¼ cup confectioner’s sugar

Directions

  1. Preheat oven to 400 degrees F. and line two baking sheets with parchment.
  2. In the bowl of food processor, pulse oats until the texture of meal. Add flour, sugar, baking soda and salt and process to combine. Add very cold butter and pulse until mixture resembles bread crumbs. Add milk and process until dough just begins to come together. Wrap in cling film and refrigerate for 15 minutes.
  3. Roll into 1” balls and transfer to baking sheets. Press balls flat with the bottom of a glass dipped in sugar. Refrigerate again for 10 minutes.
  4. Bake for 9 to 11 minutes until the edges are just beginning to turn golden. Transfer to a wire rack to cool completely.
  5. Beat together peanut butter, corn syrup and confectioner’s sugar until smooth. Pipe on ½ cookies and top with remaining cookies. Store in an airtight container.

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