Do you think I’ve hurt these cookies’ feelings?
Is calling them fat and little politically incorrect? I mean… they are fat. And they’re little.
Pretty sure I’m just speaking the truth.
I love them because they are so puffy. Who doesn’t want a puffy cookie? Okay, sometimes I want a crispy cookie. Like paper thin, like the chocolate chip cookies my grandma used to make. Thin and chewy. But given most cookie situations, I would choose something puffy. Especially when ganache is involved. Or puffy and chewy.
Man, cookie variations are confusing. I’m overwhelmed.
This cookie was… huge for me. In true Jessica fashion I do not often have the patience for sandwiching something between the cookie. You know, you have to make an entirely separate portion of a recipe and then wait for cookies to cool and then make sure the filling is even and make sure the cookies are the same size and… and… it’s just a lot. For someone with the attention span of a preschooler. I just want to make my cookies and eat them. Preferably warm. Which can’t happen when you’re stuffing something inside.
But in this really weird way, I’m totally into sandwich cookies right now. Oddly enough I’ve been fascinated with the idea of a lemon basil sandwich cookie. But let’s be honest. Who wants to be the girl that brings the weird cookie out during Christmas time? The one with herbs and a fruit that isn’t in season for like, three more months or something? I don’t know. I think we’ll wait on that. Give me a few weeks and I’ll get with the program.
For now… chocolate and peanut butter. Duh.
Peanut Butter Oatmeal Cookie Sandwiches with Whipped Chocolate Ganache
Yield: makes 12 sandwich cookes
Total Time: 2.5 hours
1/2 cup unsalted butter, melted and cooled
1/3 cup creamy peanut butter, melted and slightly cooled
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
whipped ganache filling
5 ounces dark chocolate, chopped
1/2 cup heavy cream
chocolate sprinkles for rolling
Place chocolate in a bowl. Heat heavy cream in a saucepan over low heat until warm (just until bubbles appear on the edges) and then pour over chocolate. Stir constantly until chocolate is totally melted, then refrigerate for at least 2 hours.
Preheat oven to 350 degrees F. In a small bowl, stir together flour, oats, cinnamon, salt and baking powder.
In a large bowl, combine melted butter and peanut butter with sugars and whisk until smooth. Add egg and vanilla, mixing well until combined. Stir in dry ingredients, mixing until dough comes together. You can even bring the dough together with your hands if needed. Refrigerate for 30 minutes.
Measure out a tablespoon of dough and roll it into a ball, making sure they are all roughly the same size. Place on a nonstick baking sheet about 2 inches apart. Bake for 7-8 minutes, until just baked through and lightly golden on the edges. Remove from baking sheet and let cool completely.
Add ganache to the bowl of an electric mixture and beat until fluffy, about 1-2 minutes. Using a small spoon or spatula, spread ganache on the flat side of one cookie and cover it with another, repeating with the rest. Roll the edges in sprinkles!
[cookies adapted from my chewy oatmeal cookies]
Oh, and sprinkles. You wouldn’t expect anything less, would you?