Yield: 2 dozen 

 

For Cookies:

2 1/3 cups Flour

1 tsp Baking Soda

2 tsp Kosher Salt

1 ¾ cups Rolled Oats

2 tsp This Little Goat Went to India Spice Mix

1 cup Butter, softened

1 cup Light Brown Sugar

1 cup Sugar

1 ½ tsp Vanilla

2 Eggs

1 ¾ cups Smooth Peanut Butter

 

For Filling:

1 cup Butter, softened

14 ½ Tbsp Smooth Peanut Butter 

1 cup + 1 Tbsp Powdered Sugar, sifted

1 tsp This Little Goat Went to India Spice Mix

 

For cookies:

Whisk together flour, baking soda, salt, oats and India spice; set aside.  In stand mixer, with the paddle attachment, cream butter and sugars on medium high until well combined and fluffy.  Add eggs one at a time and mix completely after each.  Add vanilla and peanut butter, and mix completely.  Scrape bowl.  On low speed, add dry ingredients.  Mix just until all flour is combined.  Refrigerate for 20 minutes to firm up a little. 

Divide dough in half.  Roll each half to 1/8” thickness between 2 sheets of parchment paper.   Lay on baking sheet and freeze. 

Preheat oven to 325.

Working with 1 sheet at a time, cut cookies with a 2” round cutter and transfer to a separate parchment lined cookie sheet, placing 1” apart. Cookie dough scraps can be rerolled.

Bake for 10 minutes.  Cool completely on cookie sheet before filling.  

** If a more rustic cookie is desired you can portion with a 1 oz scoop and flatten to 1/8” thickness with the smooth bottom of a drinking glass.  Bake as directed.  

For filling:  

In stand mixer with whisk attachment, whip butter and peanut butter until soft and smooth.  On low speed, add powdered sugar and India spice mix. Mix until combined.  Scrape sides and bottom of bowl and then whip on high until light and fluffy.  Transfer frosting into a piping bag with 1/4” tip.  

To assemble:

Lay half of cookies flat side up on smooth surface.  Pipe frosting from center, leaving a ¼” ring unfrosted on the outside.  Press second cookie onto frosting, pushing down to squish frosting to the edge.  Serve at room temperature.