Peanut Butter Sandwich Cookies

My online mommy's board has weekly cooking recipes and though this recipe didn't win for cookies; I had to try it out since my husband loves peanut butter.

Cookies

1/2 cup (1 stick) plus 4 Tbsp unsalted butter, softened at room temperature

1 cup old fashioned oatmeal

1 cup plus 2 Tbsp flour

1 tsp baking soda

1 tsp salt

1/3 cup granulated sugar

1/2 cup packed dark-brown sugar (I used light-brown sugar)

1/2 cup peanut butter

Filling

4 Tbsp unsalted butter
3/4 cup peanut butter

1/4 cup confectioners' sugar

1/2 tsp salt

Cookies: line a baking sheet with parchment paper; set aside. Melt 4 Tbsp butter in a medium saucepan over medium heat. Add oats and cook; stirring until toasted, about 5-7 minutes. Spread oat mixture onto prepared baking sheet and let cool.

Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside. In a medium bowl, whisk together flour, baking soda and salt. In a bowl of an electric mixer fitted with the paddle attachment, cream together remaining 1/2 cup butter, granulated and brown sugars. Add peanut butter and mix until combined. Add oat and flour mixtures, mix on low speed until combined.

Turn dough out onto a piece of parchment paper. Cover dough with a second piece of parchment paper and roll out dough, to 1/2 inch thick. Carefully slide rolled dough onto the back of a baking sheet and transfer to refrigerator until chilled, about 20 minutes.

Remove top layer of parchment paper; cut out cookies using a 2 inch round cookie cutter. Place cookies 1 inch apart on baking sheets. If desired, sprinkle with turbinado sugar.

Transfer baking sheets to oven and bake until golden, rotating baking sheets halfway through baking, about 8-10 minutes. Let cool complete on baking sheets.

For the filling, mix all ingredients in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use.

When cookies have completely cooled, snip the end of the pastry bag and squeeze filling in a spiral motion on the bottom side of half of the cookies. top with remaining cookies to form sandwiches.