My friend Laura had a baking day a few weeks ago, and the week prior, we poured over a few different books over lunch when we were trying to painstakingly narrow down the large list of things we wanted to make. The stack of books included the Bouchon Bakery cookbook, which Laura had recently purchased. And, with a quick look through the book, it went on my short list of books to buy. The book itself impressive - it's huge! - and is filled with gorgeous photographs and personal stories from the authors.
The cover of the book features "Better Nutters" - peanut butter oatmeal cookies filled with peanut butter buttercream - and I've been dying to make them. And this weekend, I finally had the opportunity. The dough is a bit of a pain to work with - it gets very sticky, very quickly when rolling it out - and it requires refrigeration prior to rolling out AND freezing prior to baking. Finicky, yes. But, the extra effort was well worth it, and all of the steps can be spread out over days to make things a bit easier. I weighed all of my ingredients (just do your best for the non-whole number gram amounts).