Double Delight Peanut Butter Sandwich Cookies

My father-in-law found this recipe in the Teas Co-Op Power magazine.  Random place, I know.  BUt they were amazing!

2 1/4 flour (divided)
1 cup oats
1/2 c. chopped peanuts (or use crunchy peanut butter instead of creamy, see below)
1 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1/2 c. creamy peanut butter (if using crunchy, do 3/4 c.)
1/4 c. applesauce
1 egg
1/4 c. wheat germ
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 350.  Combine 1 cup flour with oats and peanuts and set aside.  Combine remaining 1 1/4 cups flour with remaining ingredients, mix well.  Stir in reserved oat mixture.  Form into walnut-sized balls and place on ungreased cookie sheet (seriously, don't grease it!).  Flatten balls with bottom of a drinking glass dipped in sugar (tip:  Flatten the first ball without sugar, then sprinkle sugar on top.  Now dip in the sugar and it will stick to the cup and transfer to the next ball). Bake 11-12 minutes or until light golden brown around the edges.  Place on rack until completely cooled (seriously,  they must cool completely.  I made this mistake the first time around and it was a mess).  Spread with Peanut Butter Frosting (see below) on bottom side of one cookie and top with second cookie to make sandwich!  Awesome!  I recommend putting them in the fridge for a bit so the frosting will set (otherwise the frosting all comes squishing out when you bite into it).

Peanut Butter Frosting
2 Tbsp. creamy peanut butter
1 tsp. softened butter
3-4 Tbsp. milk
1 3/4-2 c. powdered sugar
1/2 tsp. vanilla

Beat ingredients until creamy, adding either more milk or more sugar to achieve desired consistency.