I made extra cookie dough to freeze and use over the holidays. It helps me to feel more relaxed when I am prepared in this way. If you are a fan of crispy, sweet and salty treats, then you’ll love these!
Crispy Salty OatmealSandwichCookies with Chocolate andPeanutButterCenters
- 3/4 pound (3 sticks) unsalted butter
- 1 cup light brown sugar
- 1 1/8 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3 cups rolled oats (not instant)
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 1/2 teaspoons baking soda
- Chocolate Chips (approx. 1 cup)
- Smooth Peanut Butter (approx. 1 cup)
Preheat the oven to 350 degrees F.
In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Immediately after taking them out of the oven, flip them over and place several chocolate chips onto each cookie. The heat of the cookie should melt the chocolate into spreadable consistency. You can also put them back into the oven for a minute to speed up the process. Spread the chocolate chips, then spread on some smooth peanut butter and make them into sandwich cookies. Let cool on wire racks and store in an airtight container.