Can I prepare the dough in advance?

Absolutely! The dough can chill in the fridge for up to 48 hours. You can even shape it into balls, freeze them, and bake straight from frozen (just add a minute or two to the bake time).

What if I only have old-fashioned oats?

Quick-cooking oats really are best for the perfect texture. If you only have old-fashioned oats, pulse them briefly in the food processor to mimic the smaller pieces.

Is it okay to use a different kind of nut for topping?

Definitely. Pecans add classic Southern flair—swap in walnuts, hazelnuts, or even leave them off for a nut-free option.

My filling is too runny/too thick—what can I do?

If it’s runny, add a bit more powdered sugar. Too thick? Beat in a splash more melted butter until spreadable. Using conventional, not natural, peanut butter is the best trick for the right texture.

Alabama Yellowhammer Cookies Recipe

Description

Alabama Yellowhammer Cookies are delightful sandwich cookies made with hearty oats, rich brown sugar, and a creamy peanut butter filling. Topped with crunchy pecans, these soft and chewy treats balance sweet and nutty flavors, making them a Southern favorite perfect for any cookie platter or special occasion.

Ingredients

Units Scale

For the Cookies

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/2 cups unsalted butter, melted and slightly cooled
2 cups brown sugar
2 teaspoons vanilla extract
2 eggs
4 1/4 cups quick-cooking oats
24 pecan halves

For the Filling

1 cup creamy peanut butter (not the natural brands)
2 tablespoons honey
1 cup powdered sugar
1/2 cup melted butter

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Instructions

Prepare Dry Ingredients – In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Stir together and set aside.
Mix Wet Ingredients – In a separate large bowl, beat together the melted butter, brown sugar, vanilla extract, and eggs until smooth and well combined.
Combine & Add Oats – Gradually add the dry ingredients into the wet mixture, then add the quick-cooking oats. Mix until everything is just combined into a thick dough.
Chill Dough – Cover the dough and refrigerate for 1-2 hours. This will help the dough firm up, making it easier to shape and bake.
Preheat Oven & Shape Cookies – Preheat your oven to 350˚F (175˚C). Roll the chilled dough into 48 even balls. Flatten each ball by hand and press lightly with the bottom of a cup to create uniform rounds.
Decorate with Pecans – Arrange the cookies on lined baking sheets. Press a pecan half into the tops of 24 cookies. These will be the tops of the sandwich cookies.
Bake Cookies – Bake in the preheated oven for 8 minutes. Rotate the pan and continue baking for another 5–8 minutes, or until the cookies are golden and set. Repeat as needed with all the dough.
Cool Completely – Remove cookies from the oven and let them cool on a wire rack until completely cool before assembling.
Prepare Peanut Butter Filling – While cookies cool, whip together the peanut butter, honey, powdered sugar, and melted butter in a bowl until smooth and creamy.
Assemble Sandwich Cookies – Spread a generous amount of the peanut butter filling onto the flat side of a plain cookie. Top with a cookie that has a pecan, pressing lightly to form a sandwich. Repeat with the remaining cookies.

Notes

Chilling the dough helps prevent the cookies from spreading too much during baking.
Make sure cookies are completely cool before adding the filling for the best texture.
For crispier cookies, bake for the maximum suggested time.
The recipe yields 24-28 sandwich cookies, depending on the size of each cookie ball.

Nutrition

Serving Size: 1 sandwich cookie
Calories: 345
Sugar: 19g
Sodium: 165mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 5g
Cholesterol: 38mg