Description of this recipe
Yellowhammer Cookies are a delightful treat that combines the comforting texture of oatmeal cookies with a creamy peanut butter filling, topped with a crunchy pecan. Named after Alabama’s state bird, these cookies offer a delightful balance of sweet, salty, and nutty flavors in every bite. This recipe creates a sandwich-style cookie, perfect for sharing or enjoying as a special indulgence.
Why you will love this recipe
You’ll absolutely adore these Yellowhammer Cookies for several reasons. First, they’re incredibly delicious, offering a harmonious blend of textures and tastes. The soft, chewy oatmeal cookie base complements the smooth, rich peanut butter filling, while the pecan adds a satisfying crunch. Second, they’re relatively easy to make, using simple ingredients and straightforward steps. Third, they’re perfect for any occasion, whether it’s a casual family gathering, a holiday celebration, or a simple afternoon treat. Finally, these cookies have a unique, homemade charm that store-bought cookies simply can’t replicate. The aroma of baking oatmeal and the taste of peanut butter bring a sense of nostalgia and comfort, making them a crowd-pleaser for all ages.
Ingredients:
For the Cookies:
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 cups light brown sugar
- 1 1/2 cups (3 sticks) unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 1/2 cups quick-cooking oats
- 24 pecan halves
For the Filling:
- 1 cup creamy peanut butter (not natural)
- 2 tablespoons honey
- 1/2 cup (1 stick) unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar
Preparation:
Step 1:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures that the dry ingredients are evenly distributed, which is crucial for the cookies to rise properly and have a consistent texture.
Step 2:
In a large bowl, whisk together the light brown sugar, melted and slightly cooled butter, eggs, and vanilla extract until the mixture is smooth. The brown sugar adds a deeper, molasses-like flavor and helps keep the cookies moist. Make sure the butter is slightly cooled to prevent the eggs from cooking.
Step 3:
Gradually stir the flour mixture into the wet ingredients using a sturdy wooden spoon until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough cookies.
Step 4:
Mix in the quick-cooking oats until the dough is well combined. The oats add a chewy texture and a nutty flavor to the cookies.
Step 5:
Cover the dough and refrigerate for 1–2 hours until firm. Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together.
Step 6:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup easier.
Step 7:
Form the dough into 48 balls, each about 1 1/2 inches in diameter. Slightly flatten them on the baking sheet. This ensures that the cookies bake evenly.
Step 8:
Place a pecan half on top of half of the cookies; these will be the tops of the sandwich cookies. The pecan adds a beautiful visual appeal and a delightful crunch.
Step 9:
Bake for 8 minutes, then rotate the pans and bake for an additional 8 minutes, or until the edges are golden brown. Rotating the pans helps ensure that the cookies bake evenly.
Step 10:
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This prevents them from breaking while they are still soft.
Step 11:
To make the filling, beat the creamy peanut butter, honey, softened butter, and 1 cup of powdered sugar in a mixer until fluffy. The honey adds a touch of sweetness and enhances the peanut butter flavor.
Step 12:
Add up to 1/2 cup more powdered sugar if needed to achieve a thicker consistency. The consistency of the filling should be thick enough to hold its shape when piped or dolloped onto the cookies.
Step 13:
Match the cookies by size. Pipe or dollop the filling onto the bottom halves, then top with the pecan-adorned cookies. Gently press to sandwich them together.
COOKING Rating:
Medium
Serving Suggestions:
- Serve these cookies with a glass of cold milk or a cup of hot coffee.
- They make a great addition to a dessert platter for parties or gatherings.
- Pack them in lunchboxes for a special treat.
- Enjoy them as a sweet snack any time of day.
Tips:
- Make sure your butter is softened but not melted for the filling to achieve the right consistency.
- If the cookie dough is too sticky to handle, add a little more flour, one tablespoon at a time.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Store the cookies in an airtight container at room temperature to maintain their freshness.
- Feel free to experiment with different nut toppings, such as walnuts or almonds.
Prep Time:
30 minutes
Cook Time:
16 minutes
Total Time:
2 hours, 46 minutes (includes chilling time)
Nutritional Information: (Estimates based on typical ingredients)
- Calories: Approximately 250-300 per cookie
- Protein: Approximately 4-5 grams per cookie
- Sodium: Approximately 100-150 mg per cookie
Conclusion
Yellowhammer Cookies are a delightful treat that brings together the comforting flavors of oatmeal and peanut butter in a perfect sandwich cookie. With their slightly chewy texture, creamy filling, and crunchy pecan topping, they offer a harmonious blend of tastes that are sure to please. Whether you’re baking for a special occasion or simply want to indulge in a homemade treat, this recipe is a winner. So gather your ingredients, preheat your oven, and enjoy the process of creating these irresistible cookies. Happy baking!
Questions and Answers about this recipe
Q1: Can I use natural peanut butter for the filling?
A1: While you can use natural peanut butter, it’s generally recommended to use a creamy, no-stir peanut butter for the filling. Natural peanut butter tends to be oilier and can make the filling too runny. If you do use natural peanut butter, make sure to stir it well and add powdered sugar gradually until you reach the desired consistency.
Q2: Can I make the cookie dough ahead of time?
A2: Absolutely! The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before forming the cookies.
Q3: Can I freeze these cookies?
A3: Yes, you can freeze both the baked cookies and the filling. To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. To freeze the filling, store it in an airtight container. When you’re ready to assemble the cookies, let the filling thaw in the refrigerator until it’s soft enough to spread.
Q4: Can I substitute the oats with another ingredient?
A4: While the oats are a key component of these cookies, you can substitute them with other ingredients if needed. For example, you can use shredded coconut or chopped nuts for a similar texture. However, keep in mind that the flavor and texture of the cookies will be slightly different.
Q5: What can I do if my cookies spread too much during baking?
A5: If your cookies spread too much during baking, there are a few things you can try. First, make sure your oven temperature is accurate. Second, try chilling the dough for a longer period of time. Third, ensure that your baking sheets are not greasy. Finally, you can try adding a tablespoon or two of flour to the dough to help it hold its shape.
