tiny sandwich cookies

I had a day off today! It went something like this:

Wake up. Realise that I don’t have to get up because it’s my day off. Turn off alarm and go back to sleep.

Wake up again. Snuggle deliciously in bed. Read a little bit (T.C. Boyle, Wild Child. Get on it). Snuggle a little bit. Check the social media.

Get out of bed, put comfortable hoodie and moccasins on. Pad to the kitchen and toast myself a bagel. Make tea.

Bring tea, bagel and banana back to bed to eat.

Realise I have to wash my sheets at some point. Get dressed and organise washing. This included clothes, sheets, dishes, kitchen…. I went on a bit of a bender. Then I made cupcakes. I like to have a clean slate when I’m cooking.

And no, this post does not include cupcakes. They’re not ready for public viewing yet. (They’re still naked!)

House inspection time! I’m looking for a place to live in. It’s hard.

Library. For the free internet. And here we are still.

These cookies are great to have with a cup of tea and some friends. There’s heaps to share around and they are so small, it’s ok to have two. Even though that’s technically having four, because when you’re having one, you’re having two sandwiched together… ok, I know, I know.

The composition of the cookies themselves are kinda like ANZACs in that they’re made with oats and brown sugar. Add cinnamon, mixed spice and pecans and make them tiny. Sandwich them together with sweetened peanut butter whipped into a creamy filling and try not to eat them all at once.

Pecan-oat peanut butter sandwich cookies

Adapted from Joy the Baker

I doubled this recipe when I made it… Why? Because it’s from Joy the Baker, so it’s bound to be amazing. Because I wanted to share them with at minimum, three different groups of people. Because I’m actually psychic, and I just knew they would be amazing.

I was right.

For the cookies:

225g butter, softened

440g brown sugar

2 large eggs

2 tsp vanilla extract

210g rolled oats

150g wholemeal flour

160g plain flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 tsp mixed spice

150g chopped pecans

For the filling:

270g peanut butter, smooth

70g butter, softened

250g icing sugar

3-4 tbsp milk

Preheat the oven to 180°Celsius and line at least two large baking trays with baking paper (you’ll probably need to bake more than one batch). Set aside.

Beat the butter and the sugar together until they’re creamy. Add eggs one at a time and beat until they’re all best friends. The vanilla wants in on this action, so add him in and beat, once more, until it’s all mixed up.

In another bowl, whisk together the flours, baking powder, baking soda, salt and spices. Mix the dry ingredients with the wet ingredients, just until incorporated. Add in the pecans last.

Roll teaspoonfuls of the mixture into little balls and place about two inches apart on your trays. Bake for approximately 10-15 minutes.

Remove from the oven and let rest 5 minutes on the trays, then transfer to a wire rack to cool (while you’re baking more cookies!)

For the filling: Beat the butter until it’s creamy. Add the peanut butter and the sugar and beat together. Add milk in increments, until the consistency is to your liking.

When the cookies are completely cool, sandwich them together with the filling. Be generous, but not too generous. These are good slightly warmed up in the microwave.

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