Page 118 - Classic Cookies with Modern Twists

1½ tablespoons heavy cream

FOR THE COATING:

6 ounces coarsely chopped bittersweet chocolate
2 tablespoons peanut or canola oil

1. In a medium bowl, whisk together the our, baking soda, and

salt. Stir in the oats and peanuts to distribute evenly. Set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter,

peanut butter, and sugars together on medium-high speed until
uff y, about 3 minutes. Scrape the paddle and the bowl with a
r ubber spatula. Mix in the eggs and vanilla. Scrape the bowl
again. With the mixer on low speed, add the dr y ingredients in

several additions, blending briey after each, and scraping the
bowl as needed. After the last addition, scrape the bowl once
more and mix for a few seconds. Wrap the dough in plastic w rap
and refrigerate for at least 2 hours.

3. Preheat the oven to 375 degrees F. Line 2 baking sheets with
parchment paper. Using your hands or a 1-ounce scoop, form 1-
inch balls of dough and place them on the baking sheets, 2
inches apart. Bake for 10 to 12 minutes, rot ating the sheets

half way through, or until the cookies are golden brow n, with
darker edges. Allow them to cool for 10 minutes on the baking
sheets before transferring the cookies to a wire rack to cool
completely.

4. To make the lling, in the bowl of a st and mixer tted with the
paddle att achment, or using a handheld electric mixer, beat the
sugar, peanut butter, and butter on low speed until smooth,
about 2 minutes. Add the cream and continue to mix until uff y,

about 40 seconds. When the cookies are completely cool,
sandwich them with the lling.