Peanut Butter Oatmeal Cookies

For the cookies:

  • ¾ cup all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup old fashioned oats

For the filling:

  • 3 tbsp. unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • 1 cup confectioners’ sugar, sifted
  • 3 tbsp. heavy cream

Directions:

Preheat the oven to 350˚ F.  Line a baking sheet with parchment paper. In a small bowl, combine the flour, baking soda, baking powder, and salt.  Stir together with a fork to blend.

Using an electric mixer cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes.  Blend in the egg and vanilla extract.  Add the dry ingredients and mix on low speed just until incorporated.  Stir in the oats until evenly blended.

Place balls of about 2 teaspoons of dough on the prepared cookie sheet, a couple inches apart.  Bake about 12 minutes, rotating the sheet halfway through baking.  The cookies will be light golden brown and slightly puffed.  Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely.

Using an electric mixer combine the butter, peanut butter, confectioners’ sugar. Mix in the heavy cream until smooth and fluffy.  Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

From Annies Eats

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