2 teaspoons baking powder
4 teaspoons baking soda
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1.5 teaspoons vanilla extract
2.5 cups quick-cooking oats
( you can add 1/3 cup coarsely chopped peanuts to this recipe; I just omitted them because my kids wouldn’t eat them)
I omitted the butter in this filling because I find it to be too sweet. I wanted that true peanut butter taste, only slightly sweetened and it turned out perfect! But if you like the creamy sweet filling, here is her version:
1/4 pound (1 stick) butter, at room temperature
1/2 cup creamy peanut butter
1- 2/3 cups confectioners’ sugar
1 cup creamy peanut butter
1/2 cup confectioners’ sugar
For cookie dough: Preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
For filling: using an electric mixer, cream together peanut butter and confectioners’ sugar until very smooth.
To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.
Yield: 24 large cookies.