Crunchy peanut butter and rolled oats add bite to Donal’s soft and delicious cookies. Best served with a cold glass of milk.
By Donal Skehan
From Saturday Kitchen
For the cookies
150g/5½oz caster sugar
120g/4oz light soft brown sugar
50g/1¾oz crunchy peanut butter
175g/6oz butter, softened
1 tsp vanilla extract
2 large free-range eggs
200g/7oz plain flour
1 tsp bicarbonate of soda
250g/9oz rolled oats
For the filling
150g/5½oz icing sugar
250g/8oz crunchy peanut butter
100g/3½oz butter, softened
Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper.
Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle.
Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined.
Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely.
Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies.
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