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Ingredients
- For the filling:
- 2 -1/2 cups flour
- 1 teaspoon baking soda
- 3 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup butter, at room temperature
- 1-1/2 cups dark brown sugar
- 3/4 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 2 cups quick cooking oats
- 1/2 cup butter
- 1 cup peanut butter
- 1/2 cup powdered sugar
Preparation
Step 1
Preheat oven 350. Line cookie sheets
with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Using a mixer cream the butter. Beat in the dark brown a and granulated sugar for 5 minutes til light and fluffy. Beat in the eggs, one at a time, mixing well. Stir in vanilla extract. Stir in peanut butter. add oats, don?t over mix. Scoop out 4 ounces cookie dough and roll into balls with your hands. Flatten cookie dough balls to 1-1\2 diameter. Refrigerate for 30 minutes. Bake cookie for 10 to 12 minutes.
Mix icing and make sandwich cookies with the icing. Store for 3 days.