Just when I thought I was never going to eat Nutter Butters (a delicious childhood favorite, loaded with unnatural stuff), I stumbled across this recipe at one of my fav blogs.
They taste like Nutter Butters. They're loaded with somewhat natural stuff (I tell you, they're healthy: butter comes from cows, peanut butter has protein and comes from nuts (somewhere along the way), and oatmeal has tons of fiber!), right?!
They're the kind of cookie you can't stop eating. Oh wait, that's almost every homemade cookie.
Once I sent them out to be taste-tested by my friends (the few that I didn't eat), I got responses like "these are my favorite cookies you've ever made." That is, from true peanut butter lovers like myself.
1 stick unsalted butter, softened
½ cup creamy peanut butter
⅓ + ¼ cup sugar
1 tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 cup old-fashioned (rolled) oats
3 TBSP butter, softened
1 cup powdered sugar
Scant ½ cup creamy peanut butter
2 ½ TBSP heavy cream
Preheat the oven to 350F with the rack in the center. Line two baking sheets with parchment or silicone baking mats.
In the bowl of your stand or hand mixer, cream together the butter, peanut butter, sugar, and vanilla. Blend in the egg.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to combine. Add the dry ingredients to the butter mixture and combine. Stir in the oats.
Spoon the dough (I used a ½ TBSP measure) onto the prepared baking sheets, a couple of inches apart. Using a fork, press down on each mound and form them into circles about ¼-inch thick. Bake for 8-10 minutes or until the cookies are light golden in color. Let cool on baking sheets for a few minutes before transferring the cookies to a wire rack to cool completely.
To make the filling: Cream all ingredients together in the bowl of your stand or hand mixer until light, fluffy, and completely combined. Spread filling onto completely cooled cookies, then top with another half to form sandwiches.