Servings: About 2 dz.

¾ C. All-purpose flour ¾ C. All-purpose flour
½ t. Baking soda ½ t. Baking soda
¼ t. Baking powder ¼ t. Baking powder
½ t. Salt ½ t. Salt
½ C. Butter, softened ½ C. Butter, softened
½ C. Peanut butter ½ C. Peanut butter
½ C. Granulated Sugar ½ C. Granulated Sugar
½ C. Packed Splenda brown sugar blend ½ C. Packed Splenda brown sugar blend
1 Egg 1 Egg
1 t. Vanilla extract 1 t. Vanilla extract
1 C. Quick cooking oats 1 C. Quick cooking oats
Filling: subheading: Filling:
3 T. Butter, softened 3 T. Butter, softened
1 C. Confectioners' sugar 1 C. Confectioners' sugar
½ C. Smooth peanut butter ½ C. Smooth peanut butter
2 ½ T. Heavy whipping cream 2 ½ T. Heavy whipping cream

In a large bowl, cream together ½ cup butter or margarine, ½ cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form ¼ inch thick cookies. Bake at for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, ½ cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Nutritional Facts Per Serving:  Nutritional Facts Per Serving:
Calories: 175.7g – Total Fat: 11.7g - Saturated Fat: 3.3g - Cholesterol: 13.8mg - Sodium: 156.6mg - Potassium: 85mg - Total Carbohydrates: 15.4g - Dietary Fiber: 1.3g - Sugars: 9.9g - Protein: 3.8g  Calories: 175.7g - Total Fat: 11.7g - Saturated Fat: 3.3g - Cholesterol: 13.8mg - Sodium: 156.6mg - Potassium: 85mg - Total Carbohydrates: 15.4g - Dietary Fiber: 1.3g - Sugars: 9.9g - Protein: 3.8g