I've been wanting to try a new recipe for Oatmeal Sandwich Cookies with Creamy Peanut Butter Filling. Whew! What a long name for a little cookie. This is a recipe from Joy the Baker .
For the cookies:
1/2 cup butter softened
1 cup brown sugar, packed
1 teaspoon vanilla
1 1/4 cups uncooked oats
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans*
*I didn't have pecans in the store cupboard so I left them out. I'd say they are optional.
Preheat the oven to 350degrees F/ 180 degrees C. Line two baking sheets with baking paper.
Cream together the butter and sugar, add the egg and vanilla and beat until well blended. Sift together the flour, soda, baking powder, salt and spices. Add the dry ingredients to the moist ingredients and stir to incorporate. Stir in the oats and pecans.
Using your wonderful new cookie scoop, or your hands, make little balls of dough ( about 1 heaped teaspoon per ball) and place them an inch or so apart on the baking sheets. Bake for 10-13 minutes. Allow the cookies to cool on the baking sheets for about five minutes before transferring them to a wire rack. Cool completely before frosting.
For the frosting:
3 tablespoons butter at room temperature
1/2 cup smooth peanut butter
1 cup powdered sugar
3-4 Tablespoons milk
Place the butter, powdered sugar and peanut butter in a bowl. Beat together with an electric mixer adding the milk one tablespoon at a time until you have a spreadable consistency.
Flip one half of the cookies over and spread frosting over their bottoms. Top each frosted cookie with another cookie of similar size. ( Glad I have my super scoop, cookies are almost exactly equal!)
Joy says to wrap the cookies individually in plastic and store in the fridge, but I am going to use this tin lined with plastic wrap. I don't think these are going to last very long!