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Alabama Yellowhammer Cookies
Via: 12 Tomatoes Creative Team

What do you get when you combine sweet oatmeal cookies with the goodness of pecans and peanut butter? You get a Southern treat that’s famous for being the Alabama state cookie. In fact it’s named after the state bird. These Alabama Yellowhammer Cookies are big on flavor and make a hefty batch to feed the hungriest crew.

Alabama Yellowhammer Cookies
Via: 12 Tomatoes Creative Team

When you look through the ingredients you’ll find there’s a lot of everything. If this seems like overkill then remember this recipe makes 24 thick sandwich cookies. You can cut this recipe in half if you want fewer cookies. But, I can say that these do go pretty quickly so you won’t have trouble finding homes for all these treats.

Alabama Yellowhammer Cookies
Via: 12 Tomatoes Creative Team

First combine the dry ingredients (minus the oats) then cream together the butter, eggs, and brown sugar. After you mix these two the dough at this stage will be very thick and to finish combining the oats with the dough you will probably need to mix it with your hands. I found this to be a fun part of the process and it’s foreshadowing of how we form the cookies as well.

Alabama Yellowhammer Cookies
Via: 12 Tomatoes Creative Team

To make the cookies take the chilled dough and roll into 1” balls. Then we flatten them once they’re on lined cookie sheets. This chunky dough will bake up beautifully even though they might look a bit rough as you are making them. And, don’t forget to pop a pecan on half the cookies for that Southern finish.

Alabama Yellowhammer Cookies
Via: 12 Tomatoes Creative Team

After a short bake time make sure these cookies cool completely before applying the filling. You don’t want runny, melted filling oozing from these sandwich cookies!

Alabama Yellowhammer Cookies
Via: 12 Tomatoes Creative Team

The filling is a scrumptious frosting flavored with peanut butter and honey. If you grew up eating peanut butter and honey sandwiches like I did then you already know how tasty this combo is!

For this filling it’s best to use creamy, regular peanut butter. Using chunky or natural peanut butter can negatively affect the texture. We want it to be ultra-smooth and creamy to balance the texture of the oatmeal cookies. This peanut and honey filling is where the sweetness comes from as the cookies themselves aren’t actually all that sweet.

Alabama Yellowhammer Cookies
Via: 12 Tomatoes Creative Team

Once you’ve made your little sandwiches you’re ready to enjoy these fabulous cookies. Try these Alabama Yellowhammer Cookies for a true taste of the South that not a lot of folks outside the state know about. Despite being the state cookie it’s one of the best kept secrets of Alabama!

Alabama Yellowhammer Cookies
Via: 12 Tomatoes Creative Team

Yield(s): Makes 24-28 sandwich cookies

2h 20m prep time

32m cook time

367 calories

Allergens: Milk, Eggs, Wheat, Gluten, Nuts

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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
Preparation
  1. Combine flour, baking soda, baking powder, and salt in mixing bowl. Set aside. Beat together butter, brown sugar, vanilla, and eggs. Add dry ingredient mixture and oats. Mix until combined. Cover and refrigerate for 1-2 hours.
  2. When ready to bake preheat oven to 350˚F. Roll dough into 48 balls, 2 for each sandwich cookie. Flatten each cookie by hand and press with bottom of a cup. Place cookies on lined cookie sheets. Press a pecan half into 24 of the cookies. Bake for 8 minutes then rotate pan in oven and bake for another 5-8 minutes. Repeat until all cookies have been baked.
  3. Allow cookies to cool completely before assembly. While they cool whip together peanut butter, honey, powdered sugar, and butter. Spread filling on bottoms of cookies and place pecan-covered cookies on top.

Recipe adapted from Cindy DeRosier.