Oatmeal Sandwich Cookies With Spicy Peanut Butter Filling

• Vegetarian

• Produce

  • 3/4 tsp Ginger, ground
  • 1/2 Habanero chile

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 5 1/2 cups Rolled oats

• Condiments

  • 1 cup Peanut butter, smooth

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 3/4 cup Brown sugar, light packed
  • 1 tsp Cinnamon, ground
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted very soft
  • 3 tbsp Butter

• Tools & Equipment

  • 1 Reynolds parchment paper

Found on reynoldskitchens.com

Description

Ingredients

• 1⁄2 cup unsalted butter, very soft
• 3⁄4 cup light brown sugar, packed
• 1 large egg
• 2/3 cup all-purpose flour (3 ounces)
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 11⁄2 cups rolled oats
• 3 tablespoons butter, at room temperature
• 3⁄4 teaspoon ground ginger
• 1⁄2 habanero Chile, seeds removed
• 1 cup smooth peanut butter
• 1⁄2 cup powdered sugar
• Reynolds® Parchment Paper

Directions

• Step 1 Cookies: Whisk together butter and sugar until light and fluffy, 30–40 seconds. Step 2 Cookies: Whisk in egg Step 3 Cookies: Gently stir in next 4 ingredients, then oats. Refrigerate 1 hour, or up to 3 days. Step 4 Filling: Process all the ingredients in a food processor until smooth. Step 5 Remove dough from refrigerator for 10 minutes. Step 6 Preheat oven to 375˚. Step 7 Line 2 baking sheets with Reynolds® Parchment Paper. Step 8 Scoop 2 tablespoons dough per cookie and gently round off. Step 9 Place onto parchment 2 inches apart. Flatten slightly. Step 10 Bake 6–7 minutes; cool 2 minutes on sheet, then transfer to wire rack to cool completely. Step 11 Use 11⁄2 tablespoons filling per sandwich.