This recipe is adapted from the NY times version, found here. Some of my modifications were made specifically because I live in a high altitude area & I love lots of filling :)
Cookie Dough:
2 1/4 cup flour
2 t baking powder
4 t baking soda
1 lb of butter
2/3 c creamy peanut butter
2/3 c granulated sugar
2/3 c brown sugar
2 large eggs
1 1/2 t vanilla
1/3 c chopped peanuts
2 1/2 c oats
1 1/2 T room temperature water
- Preheat oven to 375
-In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed. Add water.
-At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well.
-Put 1 T balls onto greased cookie sheet (this makes a smaller more bite-sized cookie than the ice cream scoop size recommended in the times)
- bake until edges are browned (about 8 ish minutes)
-make filling
-assemble cookies
Filling:
2 sticks of butter (room temp)
1 cup of peanut butter
2 1/4 c powdered sugar
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