This is it, the last day to enter my give away for a copy of The ‘Wichcraft Cookbook! Just go ahead and comment with something about sandwiches, or in this case, cookies! You favorite cookie, a story that reminds you of cookies…whatever! This is my final ‘Wichcraft post, so I figured it would be fitting to do a dessert. So far, I’ve done Slow-Roasted Pork Sandwich with Red Cabbage, Jalapenos, and Mustard, the Roasted Pork and Prosciutto Sandwich with Pickled Pepper Relish, the Meatloaf Sandwich, the Smoked Salmon with Avocado, Mango, and Basil, and Salsa Verde Brisket, which has a marinade that I also found in the book. See how versatile it is? I also have a very special surprise for the winner that I will reveal next week, but trust me, you are going to want to enter this give away now more than ever!
These are now my husband’s favorite cookies. He was sneaking them this way and that – I honestly had to hide them from him because I wanted to share them with our friends! He kept begging for “just one more,” and it was hard to say no because they really are amazing. They taste a lot like a Nutterbutter, if Nutterbutters were fresh and homemade. The cookie is just slightly crisp; not too crumbly and not too soft, and the filling is packed with stick-to-the-roof-of-your-mouth peanut butter goodness. My favorite part about these cookies that they travel insanely well, and they will last out, at room temperature, in an airtight container, for a few days, which you can’t say about a lot of cookies. The ‘Wichcraft Cookbook says that this is their most popular cookie at the restaurant, and I believe it! Trust me, I am going to be making these again and again and again.
Your cookie ingredients.
First, toasted your oats with 4 tablespoons of butter until golden.
Then spread out onto a baking sheet to cool.
Beat together your butter and sugars, then add in your peanut butter and mix until combined.
Add in your oats, then the flour, baking soda, and salt. Chill the dough in the freezer for 5 minutes.
When your dough is ready, roll it out between two pieces of parchment, flour one side, then flip it over.
Cut out circles of your dough.
Place them on an ungreased cookie sheet and bake at 350 degrees for 18-20 minutes (mine were smaller, so they went for 10-11 minutes).
Allow the cookies to cool slightly, then move them to another surface to finish cooling.
Now make your filling!
Just combine all of the ingredients.
And beat until smooth.
Flip half of the cookies over and pipe or spoon dollops of the filling onto the flipped over cookies.
Now just sandwich ’em together.
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 cup old-fashioned rolled oats (not instant)
- ½ cup dark brown sugar
- ⅓ cup granulated sugar
- ½ cup creamy peanut butter
- 1 cup plus 2 tablespoons all-purpose flour, plus more for rolling out the cookies
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- ¾ cup creamy peanut butter
- ¼ cup confectioners' sugar
- ½ teaspoon kosher salt
- Preheat the oven to 350 degrees F. Melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Add in the oats and cook, stirring frequently, for 5 to 7 minutes, until lightly toasted. Pour the toasted oats onto a sheet pan and allow to cool to room temperature. Combine the remaining ½ cup of butter, the brown sugar, and the granulated sugar in a stand mixer and beat with the paddle attachment until light and fluffy, about 3 minutes.
- Add in the peanut butter and mix until well combined. On low speed, add in the oats, scraping down the sides of the bowl as you go. In a medium sized bowl, whisk together the flour, baking soda, and salt, then gradually add it to the peanut butter mixture. Chill the dough in the freezer for 5-8 minutes to make it easier to handle.
- Transfer the dough to a large work surface covered with a layer of parchment paper (if you don't have any parchment, just make sure you flour your surface very well and work carefully - I suggest maybe chilling the dough in the fridge for an hour or so if it's still too soft to roll out directly). Top the dough with another layer of parchment and gently roll the dough into a ¼-inch thick sheet. To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment paper and sprinkle a light coating of flour over the sheet of dough, then replace the parchment paper on top, flip the dough carefully, and release the parchment on the other side.
- Cut the dough into 2½-inch round cookies (I used a shot glass to cut my cookies out, so they were about half this size - hey, more cookies for me!) and space them about ½ inch apart on an ungreased cookie sheet (I lined my cookie sheets with parchment paper and the cookies came off beautifully). Gather up any leftover scraps of dough (if you haven't eaten them all already) and roll and cut until you have no more dough. Bake the cookies for 18-20 minutes (mine were smaller, so they went for about 10-11 minutes), turning the pan once through baking time, until golden in color and set. Be careful not to burn these, as the color won't change much - they become just slightly golden. Transfer the cookies to a cooling rack or another surface to finish cooling completely before filling.
- To make the filling, beat together the butter, peanut butter, confectioners' sugar, and salt in the bowl of a stand mixer. Beat on medium speed until the filling is smooth and creamy. If you need to add more confectioners' sugar, do so a bit at a time (I didn't add anything more than the recipe indicates, but sometimes you may need to to get it to a good piping consistency).
- Flip half of the cookies upside down and using a piping bag or a spoon, evenly distribute dollops of filling onto each cookie. Using the other half of the cookies, sandwich the cookies together and gently press down. Serve immediately or store in a cool place for up to 3 days. I kept my cookies out for about 6 hours after I made them, then stacked them in tupperware between sheets of parchment and kept them in the fridge overnight, then took them out during the day and just stored them on my counter the following night. This seemed to work well and the cookies remained fresh tasting for 3 days.