I read that you can use a straw to create the holes in the center for more authenticity. I like the idea that I can make the filling poke through the holes. It must help them stick together better.
Makes about 48 sandwich cookies.
- 2 1/4 cups all purpose flour
- 2 tbsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups unsalted butter, room temperature
- 3/4 cup chunky peanut butter
- 1 cup brown sugar
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups quick-cooking oats (not instant or regular)
- 1 1/2 cups creamy peanut butter, room temperature
- 1/2 cup butter, room temperature
- 1/4 cup confectioners’ sugar
Preheat oven to 350F.
- Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
- Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
- On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.
- Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.
- Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth.
- Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.