This is my favorite time of the year; the cold, lonely days of winter have gone for good and summer is upon us. The trees have blossomed, the grass is once again a beautiful shade of green.  The flowers are blooming brightly, filling the yard with every color you can imagine. Repeated in every garden, the streets are lined with kaleidoscopes of color.

I take much joy in watching my flowers bloom and my yard come alive with color. I have a big garden in my backyard and I enjoy watching the bees searching the flowers for pollen. Some of my flowers attract butterflies, each more beautiful than the last.

Besides the flora, there is so much to love about spring and summer. People are outside, sitting at cafes, coffee shops, walking, biking, and running. Everybody is celebrating the return of life in their own way.

I try to be outside as much as I can, where the air is clear and crisp. I appreciate the sound of the birds and crickets chirping. I love everything about this time of year. With plants producing so much, our diets freshen, and salads, fruits, and fresh vegetables become our staples. But let’s be real here, we have to sneak in a snack (or dessert) sometimes, and this is a perfect treat if you want to cheat just a little bit. I am not a fan of hot oatmeal, but put oats in a dessert and I am all in– some might call me obsessed. I am also a huge peanut butter fan, so when I saw this recipe, I knew I had to try it.

The key here is to keep the cookies small so that each is individually satisfying and packed with flavor, but you won’t overindulge,  The tops and bottoms of the cookie are made with oats and peanut butter which blend together to give the cookie a delightful texture. The center of the cookie is made with a velvety filling of creamy peanut butter and sugar. One bite and you are immediately hooked. This must go on your “must try” list.

This recipe is courtesy of Let’s Stay In and will make about 2 dozen cookies that your family and friends will appreciate as a rich treat on a summer day.

Ingredients for Oatmeal Peanut Butter Sandwich Cookies:

For the Cookies:

1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1 cup quick-cooking oats

For the Filling;

6 tablespoons unsalted butter, at room temperature
3/4 cup creamy peanut butter
1/3 cup confectioners’ sugar
1/2 teaspoon flake salt

Make the Cookies:

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter, sugars and vanilla.

Add the egg and beat well.

In another bowl, combine the flour, baking soda, baking powder, and salt.

Add the dry ingredients to the creamed mixture.

Stir well to combine, then stir in the oats.

Drop by teaspoons onto a parchment-lined sheet pan.

Bake for 12 to 15 minutes, or until the cookies are golden brown at the edges.

 

Make the filling:

In a medium bowl, cream together the butter, peanut butter, and confectioners’ sugar with an electric mixer.

Add the flake salt, then stir to combine well.

If the filling is too soft, refrigerate for about 30 minutes, then stir well.

Remove the cookies from the oven and let cool on the pan before adding 1 teaspoon of peanut butter filling to the bottom half of the cookies, then sandwiching with another cookie.

It’s that simple.