PEANUT BUTTER OATMEAL COOKIES

Ingredients

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COOKIE BATTER

• 3/4 Cup Flour
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 8 Tablespoon Butter
  • Room Temperature
• 1/2 Cup Peanut Butter
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
  • Packed
• 1 Large Egg
• 1 Teaspoon Vanilla Extract
• 1 Cup Quick-Cooking Oats

FILLING

• 3 Tablespoons Butter
  • Room Temperature
• 1/2 Cup Peanut Butter
• 1 Cup Powdered Sugar
• 3 Tablespoon Heavy Cream

Directions

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Preheat the oven to 350 degrees.
Line 2 baking sheets with parchment paper.

DOUGH

1. Sift together the dry ingredients and set aside.
   
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, peanut butter and sugars over medium-high speed until light and fluffy, 2-3 minutes.
   
   
3. Add the egg and vanilla, and mix well. Lower the speed to low, and add the dry ingredients, mixing only until just incorporated.
   
   
4. Gently stir in the oats with a wooden spoon or spatula.
   
   
5. Scoop dough (2 teaspoons per cookie) and place onto the cookie sheets.
   
   
6. Bake 10 minutes, rotating pan halfway and allow to cool completely.

FILLING

1. Cream the butter and peanut butter.
   
   
2. Slowly add the sugar, then mix in the heavy cream. Mix until smooth and fluffy.

ASSEMBLE

1. Pair the cookies by size.
   
   
2. Spread or pipe filling on one cookie, pressing the second cookie down to spread the filling to the edges.