Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (at cool room temperature)
  • 3/4 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter (at room temperature)
  • 1/2 cup + 2 tablespoons smooth peanut butter1
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons milk

Instruction

  • Preheat oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars together until light and creamy.
  • Beat in the egg until well-combined.
  • Stir in the vanilla extract until combined.
  • Add the oats, flour, baking powder, baking soda, and salt to the butter mixture, stirring on low speed until just incorporated.
  • Drop cookies by tablespoonful onto prepared baking sheets, spacing dough about 2-inches apart.
  • Bake for 10-15 minutes, or until they’re golden brown.
  • Allow cookies to cool on the cookie sheet for 5 minutes.
  • Then transfer to a wire rack to cool completely before filling.
  • To prepare the filling, beat together butter, peanut butter, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Stir in vanilla extract.
  • Add milk, and beat to combine. Filling should be at a spreadable consistency.
  • Once cookies are cool, turn half cookies flat side up.
  • Spread those cookies with peanut butter filling.
  • Top filling with another cookie.