Ingredients

• 3/4 cup unsalted butter (1.5 sticks)
• 1 cup oats, old fashioned rolled
• 1/3 cup sugar
• 1/2 cup brown sugar (dark)
• 1/2 cup peanut butter (creamy)
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• 1/4 cup confectioners' sugar
• 3/4 cup peanut butter (creamy)

Instructions

1. Preheat oven to 350.

2. Melt butter over medium heat, add oats and cook 5-7 minutes. Stirring often until toasted. Pour oats onto cookie sheet and let cool.

3. Combine the remaining 1/2 cup butter and sugars in a stand mixer with the paddle attachment and mix until no chunks of butter remain.

4. Add peanut butter and mix until combined, add oats then flour, soda & salt and blend until smooth. Chill dough in freezer for 5 minutes.

5. Transfer the dough to a large surface covered with parchment paper. Add a light dusting of flour to keep from sticking. Top with another large sheet of parchment and roll dough until 1/4" thick.

6. Cut the dough into 2.5" cookies and space 1/2" apart on an ungreased cookie sheet.

7. Bake for 20 mins, turning the pan halfway through baking, then transfer to a cooling rack.

8. Filling:.

9. Combine butter, salt, sugar and peanut butter in the bowl of a stand mixer and mix on medium speed until filling is smooth.

10. Place half the cookies with the top side down. using a piping bag or spoon, distribute the filling and close with another top, pressing down.