I have a confession.
I just have to tell you.
I mean, if we’re going to be friends, then you probably should know…
I don’t really know how to put this, so away with it…
I have a disgusting, unhealthy, obsession with peanut butter. I’m talking spoon to jar, to mouth, to jar, to mouth, to jar…yeah you get the idea.
Shhh stop it. I know it’s gross. You’re cringing.
Unless you are a peanut butter-loving-freak like me. (If so, you rock)
But I am really trying to break this bad habit. I am. Except it gets REALLY hard when you dream up these insanely delicious little devils. I mean, I am talking two oaty-peanut buttery-mouthwatering cookies with a creamy MELTINYOURMOUTH layer of peanut butter frosting in between.
WARNING: You will be tempted to lick the bowl. Do not. Because once you start, you won’t stop. And there will be no frosting left for your cookie sandwiches. Then you wouldn’t be very happy, now would you?
Peanut Butter Oatmeal Cookies
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup white sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 cup quick cooking oats (or 3/4 cup old-fashioned oats)
3 tablespoons butter (salted or unsalted), softened
1 cup confectioners’ sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons half and half (milk or heavy whipping cream work well, too)
In a large mixing bowl cream together the butter, 1/2 cup of peanut butter, white sugar, brown sugar, and vanilla. Add the egg and beat until well combined.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and stir. Stir in the oats.
Drop by teaspoons onto a greased cookie sheet (I lined mine with parchment paper, which made cleaning up a breeze). Using your fingertips, press the cookies down so that they are about 1/2 inch thick (the cookies will be sticky). Bake at 350 degrees for 10 minutes. Cool on a wire rack.
While the cookies are baking making the filling. Cream 3 tablespoons of butter with the confectioners’ sugar, 1/2 cup peanut butter, and the half and half (or milk or cream). Spread a thin layer onto half of the cooled cookies and then top with the other half to form the cookie sandwiches.