Rarely does a day go by that I don't bake something. Even though I made a deep dish apple/pear pie yesterday, I thoroughly believe one can never have too many desserts floating around, so I decided to whip these up. It's my own take on a classic sandwich cookie. And they are so good, I can't even find the words.
I've included the recipe, although I want to say that these are actually much easier than the directions would make it seem. These were about an hour's work start to finish. The recipe yields about 44 cookies, making about 2 dozen sandwiches. We're a family of five, so you could certainly halve this recipe.
Chocolate-covered oatmeal peanut butter sandwich cookies
1 1/2 c. AP flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c butter (2 sticks, softened)
1 c peanut butter (I used creamy, but crunchy would work)
1 c white sugar
1 c brown sugar (light or dark, packed)
2 tsp vanilla extract
1 c quick cooking oats
6 Tbsp butter (softened)
2 cup confectioner's (powdered) sugar
1 cup creamy peanut butter (crunchy here might affect the end result)
5 Tbsp heavy cream
12oz semi-sweet or dark chocolate chips (typically one whole bag. I like Ghiradelli dark chocolate chips)
3 Tbsp shortening (like Crisco. I really hate using it, but it's important for the chocolate to set. Butter won't work, unfortunately).
Make the cookies:
- Sift together the flour, baking soda, baking powder, and salt (sifting insures they're fully mixed together).
-In a separate bowl cream the butter, peanut butter, sugars, and vanilla. Add eggs one at a time, incorporating each one thoroughly.
- Add the dry ingredients to the wet ingredients and beat. Add the oats and mix thoroughly.
-Drop by the tablespoon onto a parchment lined baking sheet and flatten to about 1/4"with a spatula (make sure to flatten, otherwise they won't make very good sandwich bases).
- Cook for about 10 minutes (they may not look done, but take them out). Let them sit on the sheet for about 5 minutes (they will finish cooking by sitting on the hot sheet) and then transfer them to a wire cooling rack (no cooling rack= soggy bottoms).
Make the filling:
Beat all the ingredients together. That's all.
Make the chocolate:
Using a double boiler method (set a metal or glass mixing bowl on top of a pot of simmering water on the stove) melt the chocolate and shortening, stirring well.
Assembling your cookies:
Make sure your cookies are completely cooled, or your filing will just melt.
Use a tablespoon to put a glob of the filling in the center of a cookie (remember, the bottoms of the cookies should face the inside). Place a cookie on top and gently smoosh down. This will distribute the filling more evenly than spreading the filling will. You could also use a pastry bag.
Use a pastry bag (or a Ziploc with a small snip of corner cut off) to pipe the chocolate on top. Alternately, you could just dip one half of the cookie or the entire top in the chocolate.