The weather this morning was amazing. The temperature was 61 warm degrees and the sun was shining bright. I couldn’t wait to get home from work and go for a super-duper long run.
Unfortunately 10 hours and 32 minutes later, the weather had changed quite drastically. It was rain/sleeting, the temperature had plummeted to 31 degrees, and the sky was as dreary as dreary can be.
Puhhlleeaasee come back!
Days like this, need cookies like this:
3/4C AP flour
1/2tsp baking soda
1/4tsp bakin powder
1 stick butter, room temp
1/2C creamy PB
1/2C light brown sugar, packed
1C quick-cooking oats
4 1/2T butter, room temp
3/4C creamy PB
1 1/2C powdered sugar
3-6T heavy cream
For the cookies: Preheat oven to 350. Line baking sheet with parchment paper. In a bowl, combine flour, baking soda, baking powder, and salt. In a different bowl, beat butter, peanut butter, and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients to wet ingredients until just incorporated. Stir in oats. Scoop about 2tsp of mixture, roll into a ball, and place on cookie sheet leaving an inch or so between cookies. Bake for 10 minutes, rotating halfway through baking. Let cool on baking sheet for 5 minutes. Transfer to wire rack to cool.
For the filling: Combine butter, peanut butter, powdered sugar and beat until well-incorporated. Thin with heavy cream, one tablespoon at a time until you achieve the desired consistency. Place filling into a pastry bag and pipe for easy sandwich-cookie making.
To assemble: Pair cookies based on size. Pipe (or spoon) a generous amount of filling on the flat side of one of the cookies. Place other cookie on top. Eat or store in the fridge for up to 3 days. These are best eaten on the day they are assembled.