The Christie company out of Canada sells boxes of Pirate Oatmeal Peanut Butter Cookies which this is a copycat recipe for. Not sure why they chose the name “Pirate”, but the recipe caught my eye as we were looking for a new way to celebrate “Talk like a Pirate Day” this year. This is a combination of a few recipes and added chocolate chips.
The oatmeal cookies are good plain or filled.
Ingredients
Peanut butter filling
- 1 Tbl unsalted butter room temperature
- 1/4 cup smooth peanut butter
- 6 Tbl powdered sugar
- 1/4 tsp vanilla extract
- 1 Tbl heavy cream
- 1/3 - 1/2 c mini chocolate chips optional but makes a lot better.
Servings: filled cookies
Instructions
- Preheat oven to 350ºF.
- Line 2 large cookies sheets parchment paper; set aside.
- With electric mixer, beat butter, peanut butter, sugar and molasses until nicely creamed, scraping sides of bowl occasionally.
- Add egg and vanilla extract; beat in well.
- Add flour, baking powder, baking soda, and salt, reduce the speed to low and process just until mixed.
- Fold in rolled oats.
- Cover the bowl with plastic wrap and chill for 30 minutes.
- Roll tablespoon balls of dough and place on cookie sheets, 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are set and the tops are golden brown.
- Remove from the heat and let them cool for 10 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, add butter, peanut butter and pure vanilla extract.
- Using a hand mixer, process until smooth.
- Add powdered sugar and process on low speed before slowly pouring in heavy cream until the consistency is smooth but not runny.
- "Sandwich" a little frosting between two similar sized cookies.
- Let harden slightly.
- Store in airtight container up to a week in the refrigerator.
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