180 g butter, unsalted at room temperature + extra 4 tablespoons
110 g oat flakes
120 g all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) salt
80 g dark brown soft sugar
60 g granulated sugar
150 g peanut butter
hazelnut chocolate spread, to fill cookies


1.Line a baking pan with parchment paper and set aside.
2.Melt 4 tablespoons of butter in a pan over medium heat.
3.Add the oats and cook for 5-10 minutes, stirring continuously until golden.
4.Spread the mixture in the pan and allow to cool.
5.Preheat oven to 180* C (350* F) Fan.
6.Line 2 large baking sheets with parchment paper.
7.In a medium bowl, combine the flour, baking soda and salt. Set aside.
8.In a mixer, beat the remaining butter, sugar and brown sugar with the paddle attachment, until light and fluffy.
9.Add the peanut butter and beat until combined.
10.Stop the mixer.
11.Add the oat mixture and beat on low speed until completely combined.
12.Lay a sheet of parchment paper on a working surface. Dust with flour.
13.Lay the cookie dough on the parchment and dust with flour.
14.Cover with another sheet of parchment paper and carefully roll out with a rolling pin until it is 6 mm thick.
15.Carefully transfer dough to a baking pan and refrigerate for at least 20 minutes.
16.When ready, remove the top sheet of parchment. Use a cookie cutter to cut out the dough into circles that are 5 cm in diameter.
17.Transfer cookies to lined baking sheets, leaving 2.5 cm distance between them.
18.Sprinkle with extra granulated sugar.
19.Bake for 10 minutes, rotating halfway during baking time, until golden.
20.When ready, remove from oven and allow to cool completely.
21.Fill a piping bag with hazelnut chocolate praline spread and assemble into sandwiches.

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