1 ½ cups quick oats
½ cup flour
½ cup sugar
½ cup brown sugar
½ teaspoon baking powder
½ teaspoon baking soda / bi carb
½ teaspoon salt
½ cup honey roasted smooth peanut butter
½ cup unsalted butter, softened
½ cup icing sugar
1 cup smooth peanut butter
½ teaspoon vanilla extract
Preheat an oven to 180°C.
In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla.
In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. Pour oat mixture into peanut butter mixture, stirring until just mixed.
Place mixture on to baking paper and roll into a cylinder. Allow to cool in the fridge for at least 30 minutes in the fridge.
Place rounded teaspoonfuls 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 icing sugar and peanut butter until light and airy. This should take 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.