Ingredients

• 150g/5½oz caster sugar
• 120g/4oz light soft brown sugar
• 50g/1¾oz crunchy peanut butter
• 175g/6oz butter
• softened
• 1 tsp vanilla extract
• 2 large free-range eggs
• 200g/7oz plain flour
• 1 tsp bicarbonate of soda
• 250g/9oz rolled oats
• 150g/5½oz icing sugar
• 250g/8oz crunchy peanut butter
• 100g/3½oz butter
• softened

Directions

• Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper.
• Using an electric whisk
• cream the sugars
• peanut butter
• butter and vanilla extract until pale and smooth. Add the eggs
• one by one
• mixing well after each addition so that the mix doesn’t curdle.
• Whisk in the flour and bicarbonate of soda
• then using a spatula or wooden spoon
• fold through the oats until combined.
• Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely.
• Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies.