Can you believe this baby girl is going to be ONE on Wednesday???? Wasn’t it just a few weeks ago that I was announcing baby #6 was coming, and then just last week when she was born?
It completely stinks how fast the first year flies by. While I believe every age has it’s pros and cons, there is nothing like that first year of your child’s life. What makes it even worse is knowing the next time we have a baby in our family is when I am a GRANDMA!!!!
Give me a sec while I do some math…..
I had my first baby when I was 22.
Tori is about to turn 16.
I could be a Grandma is SIX YEARS! (All of my friends who are younger than me can stop laughing right now!)
I need to go eat one of these heavenly cookies. Maybe two…..
Peanut Butter Oatmeal Sandwich Cookies
(makes 16 sandwich cookies)
1/2 C unsalted butter at room temperature
1/2 C peanut butter
1/2 C granulated sugar
1/2 C light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla
1 C quick oats
3/4 C flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3 Tb unsalted butter, room temperature
1/2 C peanut butter
1 C powdered sugar
3 Tb heavy cream (you can use milk as well)
1. Preheat oven to 350 degrees. In the bowl of your mixer with the paddle attachment, beat together the butter and peanut butter until completely combined. Add the sugars and beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl then mix in the egg and vanilla. Add all the dry ingredients and mix together just until combined.
2. Using a 1 1/2″ cookie scoop, portion the dough on to ungreased cookie sheets and bake for 10 minutes. The cookies will be lightly browned along the edges. Let cool on the sheet for 5 minutes before removing to a cooling rack.
3. While the cookies cool, beat together all the ingredients for the frosting until smooth and fluffy. Use a pastry bag fitted with a large round tip and pipe a swirl of frosting onto the flat side of one cookie, then top it with a second. Press down until the filling reaches the edges.