Ingredients Jump to Instructions ↓

  1. For Cookies:

  2. 1 1/2 cups Flour

  3. 1/2 tsp Baking soda

  4. 1/2 tsp Cinnamon

  5. 1 cup Quick cooking oats

  6. 1 cup Brown sugar (firmly packed)

  7. 1/2 cups Salted butter (softened)

  8. 1 large Egg

  9. 1 tsp Vanilla extract

  10. For Filling:

  11. 3/4 cup Peanut butter (creamy style)

  12. 1/4 cup Butter (softened)

  13. 2 tbsp Half and half 1 tsp Vanilla extract

  14. 1 1/2 cup Powdered sugar

  15. 325 F. In a medium bowl, combine flour, baking soda, cinnamon and quick cooking oats. Mix well with a whisk. Set mixture aside. Cream together sugar and butter using electric mixer set to medium speed. Add in flour and oat mixture and blend at low speed until combined. Be careful not to overmix. Separate dough into two pieces. Flatten each piece into flat disks and wrap with plastic wrap. Chill for 1 hour. On a floured board and using a well floured rolling pin, roll out one disk at a time to

  16. 1/4 inch thickness. Cut cookies with

  17. 2 inch round fluted cookie cutter, dipped in flour before each cut. Repeat procedure with the second piece of dough and any dough scraps. Place cookies on ungreased cookie sheets leaving about 1/2 inch between each cookie. Bake for 13-15 minutes or until bottoms are a light golden brown. Transfer immediately from cookie sheets to cool on a flat surface. When cookies are completey cooled, spread cookie with approximately

  18. 1 tablespoon of peanut butter filling on the bottom side of one cookie and top with another cookie, making a cookie sandwich. For frosting: Cream together all ingredients until smooth.


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