Instructions

To make Peanut Butter Oatmeal Cookies

1. Preheat oven to 350F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, cream the butter, brown sugar, and granulated sugar together at medium speed using an electric mixer or stand mixer with a paddle attachment. Add the peanut butter and beat for1 minute. Add the egg and vanilla and beat until combined and creamy. Scrape down the sides to ensure everything is mixed together.
3. In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, and baking soda. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT overmix. Fold in the extras: coconut, peanuts, and butterscotch chips.
4. Drop 2 Tablespoon balls onto an ungreased baking sheet or silpat. Flatten very slightly. Bake for 10-12 minutes. Allow to cool on the baking sheet for a few minutes – the cookies will be VERY soft. Transfer to a cooling rack to cool completely.

To Make Chocolate Chip Cookies

1. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 2 teaspoons kosher salt. Set aside.
2. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/2 cup unsalted butter, 1/2 cup dark brown sugar and 6 tablespoons granulated sugar. Beat on medium-high speed until light and fluffy, at least 5 minutes. When the mixture is light and fluffy, lower the mixer speed to its lowest setting and add 1 large egg and 1 teaspoon pure vanilla extract. Continue mixing on low speed and add the dry ingredients (from the 2nd step), mixing until just incorporated. Add 1 1/2 cups semisweet chocolate chunks — be careful NOT to overmix. At this point, it’s okay to have one or two flour streaks left in the batter.
3. Once the chocolate chunks have been dispersed throughout the dough, turn off mixer. Add 1 cup mini peanut butter cups to the dough, and use a spatula to mix them into the dough. Cover the bowl with plastic wrap and refrigerate until the dough is completely chilled, at least one hour.
4. Once the dough has been chilled, center a rack in the oven and preheat o 350 (F). Prepare 2 baking sheets by lining with parchment paper.
5. Use a 1-tablespoon cookie dough scoop to measure out heaping dough balls onto the parchment-lined baking sheets, spacing each dough ball at least 3 inches apart. Use your palms to roll each dough ball into a circle.
6. Bake the cookies until the bottoms and edges are lightly browned and the tops feel firm, about 13 minutes. In my oven, only one cookie sheet will fit at a time — place the other cookie sheet in the fridge to chill while the other bakes. When the cookies are finished baking, transfer the cookie sheets to a wire rack and allow to cool completely.

To Make Whipped Cream

1. Blend all ingredients in a stand mixer fitted with the whisk attachment until soft peaks form.

To Make The Crust

1. Preheat oven to 350.
2. Crush cookies in food processor until they are a fine powder. Put in a medium mixing bowl and mix with butter and salt until evenly combined and crumbs stay clumped when you squish them together. Add more melted butter if mixture seems too crumbly.
3. Press mixture into greased pie pan. Bake for 10-12 minutes until golden brown.

Assembly

1. In a bowl of milk, soak the cookies until soft but not too mushy to pick up. Press into an even layer across the bottom of the crust. Spread whipped cream over the layer of cookies. Repeat with one more layer of cookies, then top with a smooth layer of whipped cream.
2. Store in fridge. Serve chilled.