Peanut Butter Oatmeal Sandwich Cookies

These are quite tasty...but also quite rich--you've been warned!  I really like them because the peanut butter is not overwhelming and the cookies are nice and soft--these practically melt in your mouth.  9.5/10, would definitely make again!

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a43671/peanut-butter-oatmeal-sandwich-cookies-marshmallow-creme-filling-recipe/

Ingredients:

dough--
3/4 c. quick oats
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter, softened
3/4 c. light brown sugar (packed)
1/4 c. sugar
1 T. vanilla extract
1/2 c. creamy peanut butter
1 large egg

marshmallow filling--
1 jar (7 oz.) marshmallow fluff
1/2 c. (1 stick) unsalted butter, softened
1/3 c. powdered sugar
1 T. vanilla extract
1/8 tsp. salt

Directions:

1. In a medium bowl, combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Set aside.

2. In the bowl of a stand (or electric) mixer, cream butter, brown sugar, and sugar until light and fluffy.

3. Beat in vanilla extract and peanut butter, followed by egg.

4. Mix in the reserved dry ingredients combination until just combined.  Cover cookie dough and chill for at least 2 hours (or up to a week).

5. Heat oven to 350°F.  Line baking sheets with parchment. Drop rounded tablespoons of dough (I used my cookie scoop) around 2" apart on prepared baking sheets.

6. Bake for 11 min, or until just pale golden.  Let cookies cool on sheet 5 minutes prior to transferring to cooling rack.

7. While cookies are cooling, prepare marshmallow filling: in a large bowl, combine all filling ingredients using an electric mixer on high speed for 1-2 min, or until light and fluffy.

8. Once cookies have cooled, pair them up by size and make "sandwiches" using the marshmallow filling.  Enjoy!