I want you to give me all your peanut butter

• Life
• Food

• 
• 
• 
• 
• 
• 

For some reason I've taken to explaining my decision process whenever I post a recipe for a baked good, which is perhaps not the most relevant way to introduce a cake or some cookies or bars or whatever. Either way, I'm going to tell you why I made cookies. I made cookies because sometimes I try to be a good girlfriend.

The thing is I've been making a lot of cakes to take to work lately, which is kind of a shitty thing if the cakes are made in your house but the final product is just packed into a box and inexpertly transported to an office where you don't work.

Cakes are difficult. Cookies are easy. You can divvy up a batch of cookies, so your long-suffering partner can take some in to their work, and, as you know, workplace baked good parity is the foundation of every good relationship.

There's an entire jar of peanut butter in these also. That might be relevant in your decision making process.

Oaty peanut butter sandwich cookies
Via Look I Made That. Makes ~ 36

For cookies:
340g butter, softened
2 cups rolled oats (I used the chopped up quick cooking kind)
A vanilla bean
3/4 cup sugar
3/4 cup brown sugar
2 1/4 cup flour
2 tsp salt
2 tsp bicarb soda
3/4 cup peanut butter

For filling:
80g soft butter
1 cup peanut butter
6 tbsp icing sugar

Split your vanilla bean in half and scrape out the seeds. I like to use a paring knife. Melt 110g of butter in a large saucepan and toss in the vanilla pod and seeds. Stir in the oats and increase heat to medium. Cook, stirring continuously, until the oats darken and smell a little popcorny, around 5 minutes.

Put the cooked oats in a bowl, remove the vanilla pod, and put in the fridge.

Whisk together the flour, salt and bicarb in a small bowl. Put the remaining butter in a large bowl and cream with an electric mixer. Beat in the sugars until light and fluffy. Beat in the peanut butter, followed by the cooled oat mixture. Use a wooden spoon to fold in the flour.

Unroll a sheet of plastic wrap over the bench. Tip the dough into the on to the plastic wrap and form into a wad with your hands. Wrap tightly and refrigerate for at least 20 minutes.

Preheat the oven to 180 degrees C. Divide the dough in half and roll out to 5mm thin between two sheets of baking paper. Cut out using small (think oreo sized) cutters and arrange on a baking paper lined sheet. Bake for 10-15 minutes until golden brown and a little puffed. Remove to a wire rack to cool while you bake off the remaining dough.

Whisk together the butter, peanut butter and sugar in a small bowl until smooth. Put a teaspoon-sized dab on the back of one cookie and sandwich together. Divide the batch as you see fit.