Peanut Butter Oatmeal Sandwich Cookies

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1/2 cup soft butter
1/2 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 1/2 cups quick oats
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 375 degrees.

Cream butter, peanut butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 more Tablespoons flour for high elevation. Scoop out approximately 30 1.5” balls of dough. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake.  Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 9-11 min. Let cool while you mix up Peanut Butter Cream Frosting.

Peanut Butter Cream Frosting:
4 oz. softened cream cheese
1/4 cup soft butter
1/3 cup peanut butter
1/2 teaspoon vanilla
2 cups powdered sugar

Mix cream cheese, butter and peanut butter. Add vanilla, and powdered sugar. Mix until fluffy. Spoon into quart size freezer strength Ziploc until ready to use.

To make a sandwich cookie,

Cut a ¼ inch hole into bottom corner of Ziploc bag of frosting. Pipe frosting onto bottom of ½ of all cookies. Place another cookie on top. Let set. Share!

Chocolate Dipped Option:

Dip half of all cookies into melted chocolate almond bark, or 1 cup semi-sweet chocolate chips melted with 2 Tablespoons Crisco or coconut oil. Use dipped cookies as top half of sandwich.