Peanut Butter Sandwich in a Cookie

Cookies 3 sticks butter;1 1/2 tsp vanilla;2 cups rolled oats(quick cooking);2 tsp baking soda;2 tsp kosher salt;3/4 cup sugar;3/4 cup light brown sugar; 3/4 cup natural style chunky peanut butter (drain off oil, if needed);2 ¼ cup all purpose flour

Peanut Butter Filling 6 tbsp butter;1 ½ tsp kosher salt;1/2 cup powdered sugar;1 cup natural style chunky peanut butter
Cookies-Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.Melt 1 stick of the butter in a large skillet and then add the vanilla and oats. Cook the oats until they are lightly toasted, about 5 minutes. Keep stirring so the oats don't burn. Once toasted, set aside and allow to cool.
Cream remaining butter, soda and salt. Add the sugars and mix until fluffy. Add the peanut butter and blend. Add the oat mixture and flour and then mix another minute. Make sure the oat and flour blend is thoroughly blended. The cookie dough will still be a little soft, but it will make a ball. Place the mixing bowl in the refrigerator and allow the dough to chill for about an hour.Use your hands and roll dough into 2 inch balls and place on the cookie sheet about 2 ½ inches apart. Flatten to 2 ½ -3 inch cookies. Make diagonal marks on cookies. Chill for 15 minutes, then bake for 16 to 18 minutes or until golden brown. Allow the cookies to cool before removing them from the cookie sheet.
Cream Filling - In the mixing bowl to an electric mixer, place the butter and salt, beat until creamy. Add the peanut butter and sugar and blend. Roll 2 tsp of cream filling into ball and flatten. Place between two cookies, press together to make sandwiches.

I served these cookies today from Nancy Silverton, who Mario Batali says is perhaps American's best pastry chef. She and her husband, Mark Peel, own Campanile and La Brea Bakery in LA. Nancy, who is very charming and down to earth, was one of our guest chefs at a James Beard Dinner I chaired in Memphis with Master Chef Jose Gutierrez. The bread she makes is beyond words but in Memphis she learned to love ribs, booging on the roof of the Peabody, and soul burgers from Ernestine and Hazels after midnight. This recipe is in her cookbook, Nancy Silverton's Sandwich Book, which she graciously gave me and it's the decadent version of a Girl Scout favorite.

Today I hosted a late lunch of crab cakes with remoulade or sauce gribichi, honey french slaw, parmesan sauteed corn, garlic toast points and these cookies with coffee for dessert. My friend Merlin was in town working on photographs for his angel book, and was joined by my cousin Barbara, my mother, and editors Jacque and Jesse. After lunch we sat around the table and laughed and shared stories. Imagine a country gentleman who wanted to do 2 things before he died - 1) see a bridge being built 2) see people running around naked, free and happy. Leave it to one in the group to take their grandfather to watch the construction of a new bridge spanning the TN River and also to a nudist colony but suffice to say, they remained on the outside of the fence and the octagenarian left this world dissappointed. Ted shared a little with us about Archangel Michael and other beloved angels that God has in place to help each and every one of us on this earth. Thank your guardians angels for watching over you, even as you sleep.