For the cookies: 1 1/2 cups quick oats
 1/2 cup flour
 1/2 cup sugar
 1/2 cup brown sugar
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1/2 teaspoon vanilla extract
 1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods) 1/2 cup unsalted butter, softened
 1 egg For the filling:
 1/2 cup confectioner’s sugar
 1 cup smooth peanut butter*

Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonful of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.



While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.



On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges. Ta-da!

*do not use natural p.b. for this part- the frosting will come out thick and heavy