Whisk together flour, baking soda, baking powder and salt in a medium bowl and set aside.

In the bowl of an electric mixer, beat 3 sticks of butter with ¾ cup peanut butter until smooth. Add brown and white sugars and beat at medium-high speed until light and fluffy, about 3-4 minutes. Beat in eggs, one at a time then add vanilla..

Add flour mixture to butter mixture and beat on low speed until just incorporated, add oats and peanuts and beat until incorporated. Chill for 1 hour.

Preheat oven to 350º and line baking sheets with parchment paper.

Using a small 1 tablespoon ice cream scoop to scoop out dough and place on prepared sheet, place about 1 ½ inches apart as they will spread. Bake for 12 minutes, or until lightly golden brown. Leave on baking sheets for about 5 minutes then remove to a wire rack to cool completely.

While baking, make the filling. With the electric mixer, beat 1 stick of butter with 1 ½ cups of peanut butter and confectioners’ sugar until blended and smooth. Refrigerate for 1 hour until slightly chilled but still spreadable, about 1 hour.

Once cookies are completely cooled, spread about 1 tablespoon of filling on 1 cookie and top with another cookie. Keep refrigerated until ready to serve.