Debi Lilly, A Perfect Event, Fall 2013

D eep D is h P B & J Coo k ies T hese cookies are a hit, not matter what your age. The key to making these ‘deep dish’ is the pan. As the cookies bake and the batter spreads out, it climbs up the walls of the mini-ca ke pan baking the dough. The cookies rise tall and fill the entire area of each well, yet once you remove them from the oven they collapse, forming a crunchy edge with a slightly, chewy bottom. Since these need to cool ‘almost’ completely in the pan, they will bake longer so make sure you pull them out after 15 minutes when they are just turning brown.

Removing the cookies is easy, gently slide a butter knife between the cookie and pan wall – it should pop out easily. This recipe will make 18, generous cookies.

1/2 c. granulated sugar 1/2 c. brown sugar 1 c. (2 sticks) unsalted butter, room temperature 1 c. creamy peanut butter 2 eggs 2 tsp. vanilla 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 1/2 c. oatmeal 1/2 c. flour Preheat oven to 350. In the bowl of an electric mixer, cream butter and sugars together, scraping bowl to make sure it is well combined. Add eggs, vanilla, baking soda, baking powder and salt – mixing to combine well. Add oatmeal and flour, mix until combine d – do not over mix.

Place 1/4 c. batter into each well and spread out using a spatula. Place in oven and bake for 15 minutes, rotating pan if nece ssary. Remove from oven and allow to cool in pan so you can easily remove them.

Peanut Butter Filling: 1 c. (2 sticks) unsalted butter, room temperature 1 c. creamy peanut butter 2 c. powdered sugar 1/2 c. heavy whipping cream Place ingredients into the bowl of an electric mixer fitted with the paddle attach ment, turn on low until mixture comes together, then turn on high and beat for five minutes. Filling will become light and fluffy.

Fill a piping bag with filling and cut off the tip, pipe a layer of filling into cookie center (reaching the edge). Drizzle with strawberry or blueberry jam and serve.