27.12.2010 These are Not Nutter Butters. Well they are, only not.

Confused yet? Join the club.
These Not Nutter Butters will steal your soul and run away laughing like (10’000) maniacs. I recommend eating them as fast as you can, to start the new year on the right foot by keeping your soul somewhat intact. It might come in handy at some point.

I actually only made 1/3 of the recipe because I’ve been baking lots of other cookies to make up for weeks of bakelessness.
It’s an easy recipe to trim down provided you’re moderately awake or that you have a calculator at hand, but if you want to press the easy button by having me give you the numbers here, I think I can do that for you. I reworded stuff and added in the changes I made.
Or you can make the full recipe, whatever.
Do what your conscience and belly tell you, I’m not here to judge: I’m too busy keeping my own mouth full for that.

adapted from Lottie & Doof, who adapted it from Nancy Silverton

For the cookies:
4 ounces (113 g) nondairy butter
1/2 cup plus 3 tablespoons (the last of the 3 tablespoons being scant) (53 g) quick-cooking oats
1 teaspoon pure vanilla extract
1/4 cup (50 g) evaporated cane juice/granulated sugar
1/4 cup (50 g) light brown sugar
1/4 cup (64 g) natural chunky peanut butter
3/4 cup (90 g) all-purpose flour (if using cup to measure, lightly spoon and scrape top, do not scoop)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt

For the filling:
2 tablespoons (28 g) nondairy butter
Pinch fine sea salt
2 tablespoons (15 g) powdered sugar
6 tablespoons (96 g) natural chunky peanut butter

To make the cookies: In a small saucepan, melt 2 tablespoons (28 g) nondairy butter over medium heat. Add the oats and cook for 5 minutes, stirring constantly, until the oats are lightly toasted. Transfer to a plate and let cool completely.

Using an electric mixer, cream the remaining butter with the vanilla, sugars and peanut butter until fluffy, scraping the sides of the bowl at least once. Add the oats, flour, baking soda and salt. Mix until thoroughly combined, without over-mixing.

Using your hands, roll the dough into 2-inch (5-cm) balls. (As the Lottie & Doof folks mentioned, if you have the time and inclination, go all out and shape these into whole peanut shells, like the store-bought cookie sandwich version of this appears!)
Place the balls on a parchment- or Silpat-lined cookie sheet, 2 inches (5 cm) apart. Flatten the cookie dough balls to about 1/4-inch (0.6-cm) tall. Using a fork, make diagonal crisscross patterns on top of each cookie. If the dough has considerably softened, chill until firm.

Preheat oven to 350°F (180°C, or gas mark 4).

Bake cookies for 16 minutes, until lightly browned and slightly firm. Carefully transfer onto a wire rack to cool completely before adding the filling.

To make the filling: Using an electric mixer, cream all the ingredients until perfectly combined.

Divide filling among/spread filling upon half of the cooled cookies; top with another cookie. I keep mine in an airtight box in the fridge.

Yield: I got 6 large sandwiches but I think I made my cookie dough balls a bit larger than 2 inches, so you are very likely to get 8 sandwiches. Be watchful of adjusting the baking time if you do indeed make them even smaller than that!