I have a massive Disney World Hangover!!
We just got back the other day and I'm still in recovery mode. Don't get me wrong, we had a blast, but going from 7AM-10PM non stop is pretty insane. It was the first time for me and my 4 1/2 year old daughter. Of course she had to meet every princess that she could. She was excited to meet Aurora (Sleeping Beauty) since she is one of her favorite princesses. We tried to meet Anna and Elsa from the movie Frozen, but the line was almost 5 hours long. Yeah, you heard me right, FIVE HOURS!!!
We stayed inside the park, which was awesome and the resorts are amazing. We also had a magic wrist band that had everything stored on it, like our room key, fast passes in the park, all of our meals and snacks, and our credit card info in case we wanted to purchase a little something extra. I can't even emphasize how awesome that was!! Not having to keep up with a room key and cash was wonderful!
We booked our trip through Glass Slipper Concierge. It was wonderful. Everything was planned out for us, which I loved. I highly recommend checking them out if you are thinking about making a trip to Disney anytime soon.
So, to help cure my Disney hangover, I made these peanut butter oatmeal sandwich cookies. These are a peanut butter lovers dream. They are very, very peanut buttery and nice and hearty from the oatmeal.
Cookies are always good medicine! :)
Peanut Butter Oatmeal Sandwich Cookies
Recipe from King Arthur Flour website
1/2 cup brown sugar
1/4 cup granulated sugar
2/3 cup peanut butter, smooth or chunky
1/4 cup vegetable shortening
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg, large
1 cup quick rolled oats (not the instant ones)
2/3 cup all-purpose flour
For the peanut butter filling:
1 1/2 cups confectioners' sugar
1/2 cup peanut butter
5 tablespoons milk
Preheat the oven to 350. Line two baking sheets with parchment paper or a Sil-pat.
In a large mixing bowl fitted with a paddle attachment, combine the sugars, peanut butter, shortening, salt, baking soda, and vanilla and beat until smooth. Add the egg and beat until combined. Next, stir in the oats and the flour.
Drop the dough by the heaping teaspoonful onto the prepared baking sheets, leaving about 1 1/2" between them.
Using the flat bottom of a drinking glass dipped in sugar, flatten each cookie to about 1/4" thickness, about 1 1/2" diameter and bake the cookies for about 12-14 minutes or until they are medium golden brown.
Transfer them to a rack to cool. Once they're cool, wrap airtight; they'll soften if left unwrapped.
For the filling:
Mix all of the ingredients until smooth. Sift the confectioners' sugar before stirring it together with the peanut butter and milk.
Spread the filling on half the cookies. Top with the remaining cookies.
This recipe made about 22 filled cookies.