Oatmeal Sandwich Cookies

with Peanut Butter Cream Filling

Are you in the mood for a sandwich cookie but a homemade one! Not sure what I was looking for. Spicy Country Kitchen was one among several blogs I came across. I really wasn’t into an oatmeal cookie, exactly, since I have so many delicious oatmeal cookie recipes. But I was taken in. The marshmallow creme filling was not appealing to me … at least not this day. Maple and peanut butter are two sandwich cookie flavors I love. The marshmallow creme has been switched out for peanut butter filling; and the ingredients for the oatmeal cookies have been reduced to make my recipe a quickie. Enjoy! And if you’d like to try Spicy Country Kitchen’s, here.

Preheat oven to 350 degrees F.
Use parchment paper covered cookie sheets or non stick cookie sheets. These cookies do spread.

3/4 Cup shortening
1 1/3 Cup packed dark brown sugar
2 Eggs
1 Teaspoon best vanilla
1 Cup plus 2 tablespoons of all purpose flour
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
3/4 Teaspoon baking soda
1/2 Teaspoon salt
2 Cups old fashioned oats

Whisk together the flour, spices, salt and baking soda. Set aside.

Mix the first 4 ingredients until well blended.

Add the flour mixture to the creamed ingredients until just incorporated.

Fold in oats.

Using a small ice cream scoop place cookie dough on cookie sheet, each scoop about two inches apart.

Bake until the cookies until they look dry on top and are lightly golden, approximately 15 minutes.

Remove the cookies from the cookie sheet after about one-two minutes to (parchment paper covered if necessary) countertop.

Let cool completely.

Frosting

2 Cups powdered sugar
1/4 Cup butter-room temperature
2 Tablespoons creamy peanut butter
1 Teaspoon best vanilla
Cream added, half & half, to spreading consistency (Start with 2 tablespoons and add a teaspoon at a time after as needed to thin.)

Use 1-2 tablespoons of the frosting and spread on the bottom of one cookie. Press the bottom of another cookie into the frosting. That’s it!

So good!