1.5c All Purpose Flour (225g)

1c Rolled Oats (100g)

½ tsp Salt

1 tsp baking soda

1 tsp baking powder

1/2c Granulated Sugar (100g)

1/2c Brown Sugar (100g)

1/4c Vegetable Oil

1c Chunky PB

2 eggs

1 tsp vanilla paste (2tsp vanilla extract)

1/2c softened butter.

Filling:

1c softened butter

1c powdered sugar

2 Tbsp heavy whipping cream

1 tsp vanilla paste / 2 tsp extract

1 tsp cinnamon

1.  Cream the butter and sugars for 3-5 minutes.

2. Combine dry ingredients in a separate bowl and set aside.

3. Once the butter and sugars are light and fluffy, add the PB.  Then eggs and vanilla, then vegetable oil.

4. Add the dry mix.

5. Chill the mix for 10 minutes in the fridge and preheat the oven to 400⁰F.  Line a baking sheet with parchment.

6. Roll the dough into golf ball-sized balls and slightly flatten onto the parchment.  Bake 400⁰ 10-12 minutes.

7. Allow the cookies to cool completely before adding the filling.

Filling:

1. Cream the butter for 5 minutes.  Then add the powdered sugar gradually.  You may not want a full cup if you don’t want the filling to be too sweet!

2. Cream the butter with the powder sugar for an additional 5 minutes. Then add the vanilla and cinnamon.  Cream for another 3 minutes before adding the whipping cream.

3. Sandwich a couple of Tablespoons worth of filling between 2 cookies and chill for 10-15 minutes before eating.