A giant football cookie isn't only festive; the rich peanut butter flavor is sure to score big with the fans at your party. Add thick frosting stripes on the ends for a college ball, but leave them off for an official look.
- Nonstick cooking spray
- 1/2 cup old-fashioned oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 stick unsalted butter, softened
- 1 cup plus 2 teaspoons granulated sugar
- 1 large egg
- 1 cup smooth peanut butter
- 2 teaspoons pure vanilla extract
- 1 stick unsalted butter
- 1 cup confectioners' sugar
- 1 tablespoons milk
- 1 teaspoon pure vanilla extract
- Pinch fine salt
For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl.
Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined.
Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes.
For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations.