Oatmeal Peanut Butter Cookies III

Recipe View In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. (5 minutes)

Recipe View Beat in the egg until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. (3 minutes)

Recipe View Stir in the quick-cooking oats until evenly distributed. (2 minutes)

Recipe View Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View Drop rounded teaspoons of dough onto the prepared baking sheets, leaving some space between each cookie. (5 minutes)

Recipe View Using a fork, gently flatten each cookie to about 1/4 inch thickness, creating a crosshatch pattern. (3 minutes)

Recipe View Bake for 10-12 minutes, or until the edges are lightly golden brown. (12 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View To make the filling: In a medium bowl, cream together the softened butter, confectioners' sugar, and peanut butter until smooth and creamy. Gradually add the heavy cream until the desired consistency is reached. (5 minutes)

Recipe View Once the cookies are completely cool, spread a generous amount of filling onto the bottom of half of the cookies, then top with the remaining cookies to form sandwiches. (10 minutes)

Recipe View Serve immediately or store in an airtight container for later enjoyment.