Peanut Butter Oatmeal Sammies

~Cookies~
Peanut Butter Oatmeal Whoppies
2 cups packed brown sugar
3/4 cup butter, softened
2 eggs
1/2 teaspoon salt
11/2 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 cups quick cooking oats
1 teaspoon vanilla (my addition)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, vanilla, baking soda and flour. Mix to combine. Stir in the oats.
Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Peanut Butter Filling.
~Filling~
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Chocolate Chip Sandwich Creme Cookies

>There is one chocolate chip cookie i make, the original Nestle Toll House recipe, i have tried several other recipes over the years and they just don’t seem to measure up. If you do have one that you like, please let me know, i would love to try it!!
This time i decided to make it a little over the top by making a sweet , creamy filling for them. Gimme a glass of milk and we’re good to go!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels ( i used Ghiradelli)
1 cup chopped nuts ( i omitted this time)
PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Next is the filling. The kind people at Solo Foods were kind enough to send me some of their Marshmallow Creme to try in one of my recipes, which i quickly thought of when making these.
1 7 oz container ( about 1 1/2 cups) Solo Marshmallow Creme
4 oz cream cheese, softened
4 T. butter, Softened
1 teaspoon vanilla extract
2 cups powdered sugar
Mix first 4 ingredients well. Add sugar and mix until well blended. For easier handling, place in friedge to harden a bit before spreading between cookies.
Thanks for reading as always. Hope everyone had a wonderful weekend!
*Disclaimer* Solo Foods provided their Marshmallow Creme for this recipe