Oatmeal Peanut Butter Sandwich Cookies with Peanut Butter Filling (Better than the Girl Scout Verison)

The recipe directions said to take a fork and press the cookie dough down. I didn't want tong marks on top of the cookie so I used my 1 TBLS measuring spoon and smoothed the cookie dough out to a circle. The same way I did with the Milk Chocolate Florentine Cookies.

I got a nice flat round cookie. If you press your cookie down with a fork and it puffs up, raise the cookie sheet about 6 inches and drop it on the counter to deflate the cookie.

I only put 8 cookies to a baking sheet because they do spread a little.

Bake for 10 minutes and you have perfectly baked cookies. Let them sit on the cookie sheets to firm up a bit before transferring to a cooling rack.These are quite addicting all by themselves!

Now all that's left to do is make the frosting , spread it and ...eat!. Some of the reviewers didn't have cream on hand for the filling , they substituted milk for the cream and it worked just as well. If you want to get fancy with these, melt some chocolate and dip half the cookie in chocolate! I hope you enjoy these, I know we did!

Oatmeal Peanut Butter Sandwich Cookies with Peanut Butter Filling

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Make sure ingredients are room temperature

Cookie Batter

Ingredients

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.

In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.

Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.

To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half