Peanut Butter Oatmeal Sandwich Cookies
Yield: 17-24 sandwich cookies
Cook Time: 9-10 minutes
Tips: To prevent sticking, dip a fork in a small bowl of water before squashing cookie dough balls.
This Peanut Butter Oatmeal Sandwich Cookie recipe produces an outstandingly delicious sandwich cookie! They are the perfect blend of flaky and chewy, and the flavor is amazing. These cookies eaten all by themselves (without the filling) would be delicious; but when you add the
creamy, peanut-buttery cookie filling in between two of these baked delights, you're in for a divine cookie experience! The addition of rolled oats in this recipe creates added flavor, texture and substance - and let's not forget the element of healthiness! When arranging the balls of cookie dough on the cookie sheets, keep in mind that the oats will expand while cooking, so your cookies will be substantially larger after they've baked. The cookies in the photo are about 2 1/2 inches in diameter, so this recipe will produce this same-sized cookie. Achieving the perfect chewy, flaky cookie depends greatly on the amount of baking time, so watch them closely after 8-9 minutes of baking. As soon as the edges turn a light golden brown (as shown in photo), they are ready to be removed from the oven. You can make these cookies small, medium or large, but no matter the size, these wonderful cookies will not last long!
Recipe▼
Ingredients
- Cookies
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup quick cooking oats
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- Filling
- 3 tablespoons butter, softened
- 1 cup confectioners' sugar
- 1/2 cup smooth peanut butter
- 2 1/2 tablespoons heavy whipping cream
Directions
Preheat oven to 350° F.
Cookies
In an electric mixer bowl, add butter, peanut butter, white sugar, brown sugar and vanilla. Beat until smooth. Add egg and beat again until well-blended.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt. Stir in oats, then add flour and oats mixture to the butter mixture. Beat on medium speed until well blended. (Don't over-mix.) Remove bowl from electric mixer and scrape sides with rubber spatula, then mix batter manually with spatula until fully blended.
Drop by rounded 1-inch balls onto greased baking sheet about 2 inches apart. Keep a small bowl of water near work area. Dip a fork in water, then press each cookie mound twice, making a criss-cross pattern. Cookies should pressed to about 1/4-inch thick. (You only need to dip fork in water when it starts to stick to cookie dough.) Place in oven and bake for 9-10 minutes, or until outer edges of cookies begin to turn a light golden brown (as shown in photo). Remove from oven and allow to sit on cookie sheet for about 1-2 minutes. Transfer cookies to a cooling rack and allow to completely cool to room temperature.
Filling
In a medium mixing bowl, add 3 tablespoons butter, confectioners' sugar, 1/2 cup peanut butter and the cream. Smash and mix filling ingredients with a fork until well blended and smooth. (You may also use an electric mixer or handheld electric mixer, though mixing by hand is easy.)
Once cookies have completely cooled to room temperature, place a small amount of filling (about 1 1/2 teaspoons) with a knife or spoon onto the bottom half of one cookie, spreading to about 1/8 inch from the edges of the cookie. (Filling should be about 1/8 inch thick.) Place another cookie on top of the filling and gently press together until cookie filling squeezes close to edges and is visible, but not oozing out. Serve and watch them disappear!
Cookies
In an electric mixer bowl, add butter, peanut butter, white sugar, brown sugar and vanilla. Beat until smooth. Add egg and beat again until well-blended.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt. Stir in oats, then add flour and oats mixture to the butter mixture. Beat on medium speed until well blended. (Don't over-mix.) Remove bowl from electric mixer and scrape sides with rubber spatula, then mix batter manually with spatula until fully blended.
Drop by rounded 1-inch balls onto greased baking sheet about 2 inches apart. Keep a small bowl of water near work area. Dip a fork in water, then press each cookie mound twice, making a criss-cross pattern. Cookies should pressed to about 1/4-inch thick. (You only need to dip fork in water when it starts to stick to cookie dough.) Place in oven and bake for 9-10 minutes, or until outer edges of cookies begin to turn a light golden brown (as shown in photo). Remove from oven and allow to sit on cookie sheet for about 1-2 minutes. Transfer cookies to a cooling rack and allow to completely cool to room temperature.
Filling
In a medium mixing bowl, add 3 tablespoons butter, confectioners' sugar, 1/2 cup peanut butter and the cream. Smash and mix filling ingredients with a fork until well blended and smooth. (You may also use an electric mixer or handheld electric mixer, though mixing by hand is easy.)
Once cookies have completely cooled to room temperature, place a small amount of filling (about 1 1/2 teaspoons) with a knife or spoon onto the bottom half of one cookie, spreading to about 1/8 inch from the edges of the cookie. (Filling should be about 1/8 inch thick.) Place another cookie on top of the filling and gently press together until cookie filling squeezes close to edges and is visible, but not oozing out. Serve and watch them disappear!
