0.5 pound regular butter salted at room temperature (2 sticks)
4 tablespoons butter at room temperature
0.8 cups confectioners' sugar plus a tiny bit more if needed
0.3 cup creamy peanut butter
1 large eggs
1 cup flour all-purpose
0.5 cup granulated sugar
3 tablespoons peanuts coarsely chopped
1.3 cups quick-cooking oats
0.8 teaspoons vanilla extract
Equipment
bowl
baking sheet
oven
hand mixer
ice cream scoop
Directions
Preheat oven to 350 degrees F.Prepare Dough:In a bowl, mix together the flour, baking powder and baking soda; set aside.Using an electric mixer, cream together the butter and peanut butter.
Add sugars and beat at medium speed for 3-4 minutes, scraping down bowl twice.At low speed, add egg and vanilla.
Add flour mixture and stir until well mixed, frequently scraping down bowl.
Add peanuts (if using) and oats, and mix well. Using an ice cream scoop 2 inches in diameter or an extremely heaping tablespoon, place balls of dough on parchment-lined baking sheets at least three inches apart.
Bake until cookies have spread and turned very light golden brown, about 10-14 minutes.
Remove from oven and set aside to cool and firm up, 5 to 10 minutes.
Spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.Makes 12 large cookies
