| Cook Time | 8 minutes |
| Servings | cookies |
Ingredients
- 3 cups Quick Cooking Oats
- 1 cup Plain Flour
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Bi Carbonate of Soda
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 cup Peanut Butter
- 1 cup Butter softened
- 2 Eggs
For the filling:
- 1 cup Icing Sugar
- 2 cups Smooth Peanut Butter
Ingredients
For the filling:
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Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix all the dry ingredients (oats, flour, sugar, brown sugar, baking powder, baking soda, and salt.) Set aside.
- In a large mixing bowl (or mixer), mix peanut butter, softened butter, eggs, and vanilla until smooth.
- Pour dry ingredients into peanut butter mixture, stirring until just mixed. (Don’t forget to scrape the bottom of the bowl.)
- Place rounded teaspoonfuls of cookie dough on an ungreased, foil-lined baking sheet, leaving about 1 inch between each one. (I used a jelly roll pan and was able to fit 5 short rows of 4 cookies – 20 total). Using your fingers, gently pat dough down so they form small semi-flattened circles.
- Bake for 8 minutes. Let cool completely on cookie sheet before removing.
- While the cookies are baking, whisk together the powdered sugar and peanut butter until light and airy, about 5 minutes.
- On your work surface, place half of the cookies upside down. Whisk the filling to lighten it. Spoon approximately 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges! Makes approximately 2 dozen SANDWICH cookies (48 total cookies).
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