Peanut butter sandwich cookies recipe
 Crunchy peanut butter and rolled oats add bite to Donal's soft and delicious cookies. Best served with a cold glass of milk. 150g/5½oz caster sugar120g/4oz light soft brown sugar50g/1¾oz crunchy peanut butter175g/6oz butter, softened1 tsp vanilla extract2 large free-range eggs200g/7oz plain flour1 tsp bicarbonate of soda250g/9oz rolled oats 150g/5½oz caster sugar 120g/4oz light soft brown sugar 50g/1¾oz crunchy peanut butter 175g/6oz butter, softened 1 tsp vanilla extract 2 large free-range eggs 200g/7oz plain flour 1 tsp bicarbonate of soda 250g/9oz rolled oats 150g/5½oz icing sugar 250g/8oz crunchy peanut butter100g/3½oz butter, softened 150g/5½oz icing sugar 250g/8oz crunchy peanut butter 100g/3½oz butter, softened Method Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper.Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle.Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined.Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely.Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies. Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 4 and line two large baking trays with baking paper. Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle. Using an electric whisk, cream the sugars, peanut butter, butter and vanilla extract until pale and smooth. Add the eggs, one by one, mixing well after each addition so that the mix doesn’t curdle. Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined. Whisk in the flour and bicarbonate of soda, then using a spatula or wooden spoon, fold through the oats until combined. Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely. Place 40 heaped tablespoons of the mixture onto the trays and bake for 15 minutes or until golden brown. Allow to cool on the trays slightly before transferring to a wire rack to cool completely. Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies. Sift the icing sugar into a large bowl and beat in the peanut butter and butter. Add a heaped tablespoon of the filling to the flat underside of 20 of the cookies and sandwich together with the remaining cookies.