Makes: 15 large sandwich cookies Prep time: 30 minutes Bake time: 19 to 20 minutes
1 and 1/2 cups of softened Organic Valley Unsalted Butter
1 and 1/2 cups crunchy peanut butter
2 cups dark brown Dixie Crystals Dark Brown Sugar
2 teaspoons Nielsen Massey Vanilla Extract
3 cups old fashioned oats
2 and 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1, 11 ounce bag of butterscotch chips
Peanut Butter Cream Filling
6 tablespoons softened Organic Valley Unsalted Butter
1 cup smooth peanut butter
5 tablespoons Organic Valley Heavy Cream
1/2 teaspoon Nielsen Massey Vanilla Extract
pinch of salt
Preheat your oven to 350 degrees.
Line several baking pans with parchment or silicone baking mats and set aside.
To make the cookies, in the bowl of your stand mixer, cream together the butter and brown sugar and peanut butter.
Beat until smooth and creamy.
Add in the eggs, one at a time and mix until combine.
Add in the vanilla and combine. Scrape down the sides of the bowl.
Next, add in the oatmeal and combine.
Mix in the baking soda, salt and flour and mix until combined. Add in the butterscotch chips.
Do not over mix.
With a larger ice cream scoop, scoop 6 balls of dough per baking sheet.
If you are using a smaller sized scoop, you can fit 12 balls of dough per sheet.
Adjust the baking time if you are using the smaller scoop, (approximately 10 minutes of bake time)
You need to have enough room for the cookies to spread.
Bake the cookies for 19 to 20 minutes or until lightly golden brown. Do not over bake them.
Cool the cookies on the pan for 10 minutes, then transfer them to a wire rack to cool completely before filling them.
Make the peanut butter filling
In your stand mixer with a whisk attachment, beat the butter and peanut butter until smooth and creamy.
Add the pinch of salt, vanilla and heavy cream.
Mix to combine.
Slowly add in the confectioners sugar and beat until creamy and fluffy.
This recipe makes a lot so be generous with the filling 🙂
Fill the cookies when they are totally cool.
Store in an airtight container for a few days.
Wrap them in wax paper and foil and store in the freezer for up to two months.