Whipped cream frosting is sandwiched between an oatmeal and peanut butter cookie for a wonderful combination of flavors.more
Adapted from bettycrocker.com
(1-pound 1.5-ounce) pouch peanut butter cookie mix
tablespoons vegetable oil
(1-pound 1.5-ounce) pouch oatmeal cookie mix
cup butter, softened
container whipped cream frosting
Heat oven to 350°F. In medium bowl, stir together peanut butter cookie mix, oil, 1 tablespoon of the water and 1 of the eggs until dough forms. In another bowl, stir together oatmeal cookie mix, butter, remaining 1 tablespoon water and remaining egg until dough forms. Using small (2-teaspoon size) cookie scoop, scoop balls of dough onto ungreased cookie sheets (make 36 peanut butter cookies and 36 oatmeal cookies). Make sure cookies are uniform in size and DO NOT flatten peanut butter dough with a fork. Bake 10 to 12 minutes or until light brown and edges are set. Remove from cookie sheets to cooling racks; cool completely. For each cookie pie, spread about 1 tablespoon frosting on bottom of 1 peanut butter cookie. Top with 1 oatmeal cookie, bottom side down; gently press together. Store loosely covered at room temperature.