The other day someone asked me if I thought 4 sticks of butter (1 pound) was too much for a recipe. Expecting to find the 4 sticks butter balanced out by 3 or 4 cups of flour and plenty of sugar, I took a look at the recipe, which happened to be this one – Bouchon Bakery’s Nutter Butters. (If you can’t see the one from The Times, it’s also here). The amount of flour, sugar, oats and peanut butter seemed pretty low compared to the butter, so my guess was that if these cookies were a nod to the packaged Nutter Butters, they needed a lot of butter to spread properly and stay crisp. I decided to bake a half batch and find out for myself.
I didn’t weigh the cookies, but I’m guessing one of these is equal to about 6 actual Nutter Butters. Worth it? You be the judge.
— Cookies need to sit on the cookie sheet for a few minutes to set. It takes them a while to set.
— Bouchon recommends Skippy Peanut Butter for some reason. Nothing agaist Skippy, but I used Jif. I did have some Skippy last week and noticed the two peanut butters have a remarkably different flavor.
— Hmmm. No more notes. These cookies are very, very simple.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 pound (2 sticks) regular salted butter, at room temperature**
- 1/3 cup creamy peanut butter, preferably Skippy
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 3/4 teaspoons vanilla extract
- 3 tablespoons coarsely chopped peanuts
- 1 1/4 cups quick-cooking oats
- 4 tablespoons butter, at room temperature
- 1/4 cup creamy peanut butter, preferably Skippy
- 3/4 cups confectioners' sugar plus a tiny bit more if needed
- Preheat oven to 350 degrees F.
- Prepare Dough: In a bowl, mix together the flour, baking powder and baking soda; set aside.
- Using an electric mixer, beat the butter and peanut butter. Add sugars and beat at medium speed for 3-4 minutes, scraping down bowl twice.
- At low speed, add egg and vanilla. Add flour mixture and stir until well mixed, frequently scraping down bowl. Add peanuts (if using) and oats, and mix well. Using an ice cream scoop 2 inches in diameter or an extremely heaping tablespoon, place balls of dough on parchment-lined baking sheets at least three inches apart.
- Bake until cookies have spread and turned very light golden brown, about 10-14 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
- Filling: Using an electric mixer, beat the butter, peanut butter and confectioners' sugar until very smooth.
- Assembly: Spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.
- Makes 12 large cookies
The recipe doesn't call for added salt, so I think these would be best with salted butter. If you use unsalted, you might want to add 1/2 teaspoon to the dough