Peanut Butter Cream Cranberry Oatmeal Sandwich
Lacy caramelized cranberry oatmeal cookies with a creamy peanut butter filling.
Ingredients
For the cookie dough:
- ½ cup 113g unsalted butter, at room temperature
- ½ cup 100g granulated sugar
- ¼ cup 55g packed dark brown sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅔ cup 95g all-purpose flour
- ¼ teaspoon baking sodaheaped
- ¼ teaspoon salt
- 1 cup 100g quick oats
- ½ cup 60g dried cranberries
For the filling:
- ½ cup creamy peanut butter
- 1 ½ tablespoon 20g unsalted butter, at room temperature
- ⅓ cup 40g sifted icing sugar
- pinch of salt
Instructions
- Preheat the oven to 350°F and line two large baking trays with parchment paper.
- Cream the butter with both sugars in a large bowl until smooth and creamy-looking. Mix in egg until well incorporated and then stir through vanilla and spices. Sprinkle flour, baking soda and salt over the mixture and stir it in until combined. Stir in the oats and then the cranberries.
- Drop about 2 teaspoons of cookie dough onto prepared baking trays, spacing them at least 2 inches apart. Bake for 10-12 minutes or until nicely browned around the edges. Let cookies cool on the baking tray for a few minutes before transferring them to a wire rack to finish cooling.
- To prepare the filling, beat the butter until smooth in a medium bowl. Mix in peanut butter and then stir in sifted icing sugar and salt until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie of the same size and shape. Continue with the remaining cookies.
- These cookies will keep for 3 days in an airtight container at room temperature, but you can refrigerate them too for a cool snack on a warm day!
