Peanut Butter Cookie Cake

Ingredients:

Cookie cake

• 0.5 cups oatmeal
• 1 and 1/4 cups premium flour
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 110 g unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup creamy peanut butter
• 2 tsp pure vanilla extract
• Cooking spray

Glaze

• 1/3 cup creamy peanut butter
• 6 tablespoons unsalted butter at room temperature
• A pinch of fine salt
• 1 tbsp. + 2 tbsp. powdered sugar
• 0.5 tsp pure vanilla extract
• Honey-glazed peanuts, for decoration
• Special equipment: pastry bag with a star tip

Preparation:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and spray with cooking spray.
   
2. Cookie cake:
   
   Grind the rolled oats in a food processor until finely ground. Combine them in a medium bowl with the flour, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and beat until smooth. Stir in the peanut butter and vanilla until fully incorporated, about 2 minutes, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Knead until smooth.
4. Transfer the dough to the prepared baking sheet. Using your hands, smooth the dough out and form it into a 25 cm (10 in) diameter, 1 cm (0.5 in) thick circle. Bake until the cake is light golden brown and set in the center, 30-35 minutes. Transfer to a wire rack and let cool completely before decorating.
5. Glaze:
   
   Beat the peanut butter, butter, and salt with an electric mixer until creamy, about 1 minute. Mixing on low speed, add the powdered sugar and vanilla extract, gradually increasing the speed to medium-high until the frosting is light and fluffy, about 2 minutes. Transfer the frosting to a pastry bag fitted with a star tip. Once the cookies have cooled completely, pipe frosting along the edges and into the center. Decorate with peanuts.