By Kevin Williams
This is a recipe I found myself wishing I hadn’t made….no, not because it’s not tasty, but because it IS….man, these are good but now I find myself with a plate of these to eat. Giving away food during a pandemic isn’t so easy, so, yeah, I’ll end up eating these. And I am sure my girls and wife will pitch in also. These are an easy, classic peanut butter cookie with a chocolatey sauce smashed between them. These are not whoopie pies in the classic sense because whoopie pies tend towards fluffier, cake-like cookies, whereas these are denser.
My girls are bored a lot during this pandemic so baking is one way which can pass time in a fun way. But a messy way. So, here are some scenes from our baking
These are good!
You need a good, creamy peanut butter
Farm fresh eggs…
the oats add a nice texture to the cookie
Aster stirs it all up
peanut butter cookies fresh out of the oven
adding the filling
press the cookies together….
A plate full of cookies!
Beatrice enjoyed it!
Baking with kids is always a challenge. The recipe calls for two eggs and each girl wanted to crack an egg. I always have them crack an egg into a separate cup so that if something goes wrong, it doesn’t mess up the whole bowl of ingredients. This time I saw a couple shells go into the couple after Beatrice cracker her egg and I then spent a few minutes searching -unsuccessfully – for the shell. So I put the eggs into a colander and strained out the good stuff and, voila, we found shells. I’m always battling butter in these recipes. You can’t just stir in a stick of rock, hard cold butter, but if you melt it, you’ll throw off the chemistry of the baking. I usually split the difference and soften the butter in the microwave but I’m never fully satisfied with that outcome.
- 1 c peanut butter
- ½ cup quick cookie oats
- ¼ cup honey
- 2 eggs
- 1 tsp vanilla extract
- 1 c shortening
- 3 c all purpose flour
- 1 c brown sugar, firmly packed
- 1 c granulated sugar
- 2 tsp baking soda
- ½ tsp salt
- FILLING:
- 1 cup of confectioners sugar
- ½ cup of chocolate syrup
- 2 tablespoons peanut butter
- 1 teaspoon vanilla
- In large mixing bowl, combine everything well. Mix well. Chill dough for 1 hour in the fridge.
- Preheat oven to 375F. Place 1 large tablespoon of cookie dough 1 inch apart and flatten with a fork. Bake for 10 minutes. Let cool slightly and remove from pan. Cool on a cookie rack.
- Mix filling until smooth consistency and then put two tablespoons on the flat side of a cookie and then press a cookie on top.
2 Comments
Susan Knox
The picture shows old fashioned oats, but the recipe calls for quick cooking oats. Which is it?
Kevin
I’m not sure it’d make a lot of difference either way, but good eye, I used old-fashioned….