Skinny Chocolate Oatmeal And Peanut Butter Cookie Sandwiches

• FOR THE CHOCOLATE OATMEAL COOKIES:
• 1/4 cups Unsalted Butter, At Room Temperature
• 1/2 cups Brown Sugar (lightly Packed)
• 1/2 cups Granulated Sugar
• 1/4 cups Canola Oil
• 2 Eggs
• 1/4 cups 1 Percent Milk
• 2 teaspoons Vanilla Extract
• 1/2 cups All-purpose Flour
• 1 cup Whole Wheat Flour
• 1/4 cups Ground Flaxseed
• 3 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 cup Rolled Oats
• FOR THE PEANUT BUTTER FILLING:
• 1 cup Vanilla Nonfat Frozen Yogurt
• 1 cup Peanut Butter

1. Preheat the oven to 350u0b0F.
2. In a food processor or electric mixer, cream together the butter, brown sugar, and granulated sugar. Add the canola oil, eggs, milk, and vanilla and pulse until combined. Add the all-purpose flour, whole wheat flour, flaxseed, cocoa powder, salt, and cinnamon and pulse until combined.Add the oats and pulse quickly, just until oats are fully mixed in.
3. Measure exact tablespoonfuls of dough and place on a parchment-lined baking sheet. Press dough flat, into cookie-shaped rounds (cookies will not flatten on their own in the oven). Bake for 7-9 minutes. Allow cookies to cool to room temperature, about 5 minutes.
4. Meanwhile, prepare the peanut butter filling. Set frozen yogurt on counter and allow it to begin to thaw and soften, about 15 minutes. Place softened frozen yogurt and peanut butter in a food processor or blender and pulse until just combined.
5. Spoon heaping teaspoonfuls of the peanut butter filling on the flat side of half of the chocolate oatmeal cookies. Top each with a second cookie, forming sandwiches. Serve immediately.

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Taken from tastykitchen.com/recipes/desserts/skinny-chocolate-oatmeal-and-peanut-butter-cookie-sandwiches/ (may not work)