Heavenly peanut butter cookies

Ingredients:

For the cookies:

• 1 1/2 cups quick oats
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods)
• 1/2 cup unsalted butter, softened
• 1 egg

For the filling:

• 1/2 cup confectioner’s sugar
• 1 cup smooth peanut butter*

Directions:

Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an un-greased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.


While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.

On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 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. Ta-da!

*do not use natural peanut butter for this part- the frosting will come out thick and heavy!