Ingredients 5oz sugar 4oz light soft brown sugar 2oz crunchy peanut butter 6oz butter , softened 1 tsp vanilla extract 2 large eggs 7oz plain flour 9oz rolled oats For the Filling 9oz crunchy peanut butter 3.5oz butter , softened 5oz icing sugar, sifted Method 1.Preheat the oven to 180°C (350°F), Gas Mark 4 and line two large baking sheets with baking parchment. 2.Using a standing food mixer or an electric hand-held mixer, cream the two sugars, peanut butter, butter and vanilla extract in a bowl until they are pale and smooth. Add the eggs, one by one, mixing well after each addition so the mix doesn’t split. 3.Little by little, mix in the flour until they are completely incorporated. Using a spatula, fold through the oats until combined. 4.Place 40 heaped tablespoons of the mixture on the baking sheets and bake for about 15 minutes until golden brown. You may need to swap the trays halfway through the cooking time to get an even colour on the cookies. 5.Remove the trays from the oven and allow to cool slightly before transferring the cookies to a wire rack to cool completely. 6.For the filling, beat together the peanut butter, butter and icing sugar in a bowl until blended. Add about a heaped tablespoon of the mixture to the flat side of 20 of the cooled cookies and then sandwich together with the remaining cookies. Enjoy with a glass of milk! Source: RTE Recipes
 'Rock Cakes'.webp "Sasta Oiche Shamhna (Happy Halloween) Rock Cakes")
