[Makes 48]

INGREDIENTS [PEANUT BUTTER FILLING]

4 oz Plugra butter

1/2 cup Skippy Creamy Peanut Butter

8 oz sugar, confectioners’ 10x

METHOD
Pull butter out of refrigerator 2 hours prior to mixing. Cream all together with a paddle attachment.

INGREDIENTS [COOKIE DOUGH]

3/4 oz baking soda

8 oz sugar, brown light

1 lb butter, Plugra

11 oz flour, all purpose, Gold Medal

6 1/2oz peanut butter, Skippy Creamy

8 oz sugar, granulated

3/4 oz vanilla extract

4 oz eggs, large loose

1/4 oz baking powder, Fleishmann’s

8 oz oats, quick

2 oz nuts, peanut chunks

11 oz Nutter Butter Filling

METHOD
Combine AP flour and baking soda. Set aside. Using a paddle attachment on the Kitchen Aid mixer, cream the butter and peanut butter   together on #2 speed.

Add the sugar and brown sugar to the butter mixture and cream on #3 speed for 4 minutes.... scrape bowl down twice. On #2 speed, incorporate the vanilla and egg slowly, scrape the bowl down.

Incorporate dry ingredients and mix on #1 speed ...scrape bowl frequently. Now add peanut chunks and oats on #1 speed. Scrape with an ice cream spoon onto a parchment-lined sheet pan and refrigerate. Bake as needed.

Once baked, place Nutter Butter Filling on top of one cookie and place another cookie on top to form a sandwich. You want to have the filling right to the end of the cookie.