Ingredients
¾cupall-purpose flour,(95g), spoon & leveled
1cupold-fashioned rolled oats,(80g)
½tspbaking soda
½tspbaking powder
½tspsalt
⅓cupunsalted butter,5 tbsp (75g), softened to room temperature
¾cupbrown sugar,(150g) packed light or dark
¼cupgranulated sugar,50g
⅔cupcreamy peanut butter,170g
1large egg,at room temperature
1tsppure vanilla extract
1cupcreamy peanut butter,250g
1tbsphoney
¼cupconfectioners’ sugar,30g
Preparation
Preheat oven to 350 degrees F.
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
With a stand mixer, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy for about 2 minutes.
Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute.
Scrape down the sides and bottom of the bowl as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined.
Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie, and arrange 3 inches apart on the baking sheets.
Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten.
Bake for 10 to 11 minutes or until edges are lightly browned and appear set.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
In a large bowl using a hand-held mixer, beat the frosting ingredients together until combined and smooth.
Spread the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
