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Peanut Butter Oatmeal Sandwich Cookies recipe

Peanut Butter Oatmeal Sandwich Cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Peanut butter cookies

A decadently delicious peanut butter and oat cookie sandwiches a rich peanut butter cream filling. Everyone will love these!

1092 people made this

IngredientsServes: 12

  • 110g butter, softened
  • 130g peanut butter
  • 100g caster sugar
  • 110g light brown soft sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 100g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 80g porridge oats
  • 45g butter, softened
  • 120g icing sugar
  • 130g creamy peanut butter
  • 2 1/2 tablespoons cream

MethodPrep:30min ›Cook:10min ›Ready in:40min

  1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, caster sugar, brown soft sugar and vanilla. Add egg and beat well.
  2. In another bowl, combine the flour, bicarb, baking powder and salt. Add these dry ingredients to the creamed mixture. Stir. Add oats and stir.
  3. Drop by teaspoons onto greased baking tray, and press each mound down with a fork to form 5mm thick cookies. Bake at 180 C / Gas 4 for 10 minutes, or until cookies are a light brown.
  4. To Make Filling: Cream 45g butter or margarine with the icing sugar, 130g peanut butter and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

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Reviews & ratingsAverage global rating:(1285)

Reviews in English (1021)

by Chef Joy

This doesn't make a lot (approx. 15 cookies when put together, 22 using my smallest scooper), so when you double this, don't double the filling. It's more than enough ...trust me if you don't want to go into a sugar shock!!! lol A thin layer is plenty sweet. Thought this was useful to know, so ingredients aren't wasted. Also, when applying the filling especially when you get anxious like me, it's easier to do it while the cookie is on a flat surface instead of trying to hold it in your hand or raised. The cookie will break in half. 10 min. was perfect baking time. It helps to refrigerate for a little while to ensure cookies aren't flat, but definitely flatten w/fork. While it does flatten, to get that perfect cookie as pictured, it requires you to flatten a little. Using ingredients that are room temperature helps w/the overall consistency of the final product. These were a hit, and people are always amazed these were baked not bought!-05 Mar 2008

by Erin C.

I made these without the filling, and they're delicious as a stand-alone cookie! Super quick and easy, too. The trick is to avoid the temptation to over-bake them, because they don't LOOK done when they come out of the oven, but they set up nicely as they cool. I make mine slightly bigger than the recipe says and bake for exactly 10 minutes, and let them cool four or five minutes before removing them from the sheet. This is my new favorite.-14 Sep 2005

by fredthemammoth

This is my go-to cookie for showing off. I dip mine in chocolate also when they're done. Who doesn't love the peanut butter-chocolate combo? Over a double boiler overmedium low heat melt three 4 oz bars of ghiradellisemi-sweet chocolate, or 12 oz of semisweet chocolatechips along with about 3-4 tbsp of crisco. Dip the cookies into the chocolate. I usually dip just one side. Sometimes Idip the whole top of the cookie. You could try thewhole cookie in chocolate, but thats pretty indulgent.Anyway, once dipped, set the cookies on wax paper. Ido this on the cookies sheets. Then I put a wholesheet of freshly dipped cookies in the freezer. Thissets the chocolate. (You can also add sprinkles to the dipped cookies directly after dipping...I shake mine on.)-18 Nov 2007


Peanut Butter Oatmeal Cookies

It’s a great alternative to a traditional peanut butter cookie, great with a cold glass of milk.

Ingredients

  • 1 stick Unsalted Butter, Softened
  • 1 cup Sugar
  • 1 cup Brown Sugar, Packed
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 1-½ cup Peanut Butter
  • 4 cups Oatmeal

Preparation

Preheat oven to 350 degrees

Cream butter and sugars, add eggs and vanilla mix until combined, then remaining ingredients and mix until combined.

Line a baking sheet with a silpat or parchment then scoop out cookies using a medium cookie scoop.

Bake for 15 min until done then let sit for a few minutes before transferring to a rack.

More Recipes from Heather

Devil’s Food Cake

Roasted Red Pepper Hummus

Find Heather elsewhere on the web.

5 Comments

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Alexa on 8.23.2010

I tried these because I had run out of flour but was desperate for some sort of dessert – as I was making them I realized I only had 2 eggs instead of 3 (it just wasn’t my day) but guess what, they came out great with just the 2 eggs!

Inkreasingcolor on 9.5.2009

One of our friends is helping us redo my craft room to make it into a craft/guest room. So I whipped up a batch of these cookies using my food processor. Then, I used an ice cream scoop for uniformity. The guys both exclaimed how huge the cookies were. I gave some to our friend to take home. The next thing I know, my husband is telling me how his wife and him were saying these were such awesome cookies! I think I may have friends for life!

my sister is highly allergic to wheat, so I’m planning on sending her this recipe as there is not even a trace of flour in these babies!

Planning on making another batch very soon!

Bobbisue on 8.4.2009

Fast and easy, and yummy. They didn’t spread like I expected (must be the 3 eggs holding them together) so got a puffy cookie with good flavour.

My first sheet the bottoms browned quickly but when I went up a rack level in the oven the rest turned out great.

CottageGirl on 8.2.2009

Martha on 8.1.2009

Love oatmeal cookies and peanut butter cookies so the combination sounds delicious! Looking forward to giving them a try.


Peanut butter cookie simply irresistible

There’s a “day” for nearly everything, but here is a holiday so good, it’s nuts. Or perhaps rather, legumes? This Saturday is National Peanut Butter Cookie Day.

There’s a “day” for nearly everything, but here is a holiday so good, it’s nuts. Or perhaps rather, legumes? This Saturday, June 12, is National Peanut Butter Cookie Day.

Over the years I’ve baked my share of peanut butter cookies, usually the good old-fashioned drop cookie made by creaming butter with sugar and adding flour and baking powder, etc. But not anymore. Since trying this simpler, easier approach, I’m never going back. I know you’ll love it, too.

The recipe I’m sharing needs only five ingredients for sweet, salty, crunchy, chewy, delectable cookies. Like most cookies, they’re best warm from the oven with a glass of milk.

One thing to love about this recipe is the simplicity. It’s a perfect cookie to make with kids who are learning to bake. It’s very tactile with lots of stirring and rolling stuff in sugar, which is especially great for the very young (or young at heart). And since it doesn’t contain flour, it’s ideal for people with gluten allergies.

To top it off, it’s very inexpensive. Don’t waste your money buying natural peanut butter, where the oil separates from the solids, it doesn’t work with this recipe. Buy the cheap stuff. Those with peanut allergies can substitute almond butter or sunflower butter.

I can’t write about peanut butter without acknowledging George Washington Carver, the American agricultural extension educator from Alabama, and passionate peanut proponent. In 1925, professor Carver wrote a research bulletin called “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption.” It included three recipes for peanut cookies calling for crushed or chopped peanuts.

Although those recipes didn’t specifically call for peanut butter (that didn’t happen until the 1930s) I say, close enough. Thank you, professor Carver. Today we raise a glass of milk and dip a peanut butter cookie in your honor.

FLOURLESS PEANUT BUTTER COOKIES

What you’ll need:

1 16-ounce container of peanut butter (2 cups)

1 cup packed light brown sugar

2 teaspoons vanilla extract

Optional: ¼ cup granulated or demerara sugar, for rolling

Please remember, any time kids use the oven, adult supervision is required. Preheat your oven to 350 F, placing the racks in upper and lower thirds. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using elbow grease and a rubber spatula, mix or stir the peanut butter and brown sugar until combined. Add eggs, vanilla and salt, then mix or stir once again to thoroughly combine.

Shape dough into walnut-sized balls and, if desired, roll in sugar to coat. That makes a delightfully sparkly exterior that’s so pretty. Place them 2 inches apart on prepared baking sheets. Using the tines of a fork, press down to flatten each ball and then press again at a 90-degree angle, to form the iconic crisscross pattern on top.

Bake cookies until edges are set and beginning to brown, about 12 minutes, rotating baking sheets top to bottom and back to front halfway through cooking time.

This makes about 38 cookies.

Why do we press peanut butter cookies with a fork? Because peanut butter cookie dough is usually very dense. Flattening them slightly allows for more even baking. The fork marks also make it easier for those with peanut allergies to spot them.

You’re going to love this recipe so much and I don’t want you to get tired of it. So, I’ve included some easy variations to this basic recipe to shake up your peanut butter palate.

Peanut butter sandwich cookies: Prepare recipe as directed. For filling, with a hand mixer, blend ½ cup creamy peanut butter, 3 cups confectioners’ sugar, 1 teaspoon vanilla extract and 5-6 tablespoons milk until light and fluffy. Place a spoonful between two baked cookies to make a sandwich.

Extra crunchy: Prepare recipe as directed, stirring in 1 cup chopped dry-roasted, salted peanuts before shaping and baking.

Oatmeal raisin: Prepare recipe as directed, stirring in 1 cup old-fashioned regular rolled oats, ½ cup raisins and 1 teaspoon ground cinnamon before shaping and baking.

Chocolate pretzel: Prepare recipe as directed, stirring in ½ to 1 cup semisweet or milk chocolate chips, and 1 cup chopped pretzels before shaping. You won’t be able to make a crosshatch pattern so just flatten slightly with the palm of your hand.


Start Cooking

Prepare the Cookies and Filling

Yield: 18 sandwich cookies

Preheat oven to 350ºF. Line two baking sheets with Gefen Easy Baking Parchment Paper and spray with nonstick cooking spray.

In the bowl of an electric mixer, combine coconut oil and light brown sugar. Mix until creamy. Add egg and vanilla. Mix until incorporated.

Then add oats, flour, baking powder, baking soda, cinnamon, salt, and ground pecans. Mix well.

Scoop one heaping teaspoon of cookie dough, roll into a ball, and place on baking sheet. Do not press down these cookies will spread as they bake. Space cookies about one and 1/2 inches apart.

Bake for 10-13 minutes, depending on how chewy or crispy you like your cookie.

Prepare the filling. In the bowl of an electric mixer, combine coconut oil, peanut butter, and confectioners&rsquo sugar until creamy and smooth.

Add vanilla and slowly add almond milk, one tablespoon at a time, until you have a texture that will spread easily.

When the cookies are cool, flip them over and spread some filling over half the cookies. Top with a similar sized cookie. The cookies are best served slightly chilled. They last well if kept refrigerated for up to a few days.

If preparing these more than a few days in advance, keep the cookies and filling separate (cookies can be frozen and filling can be kept in the refrigerator). Assemble before serving.


DIVAS ON A DIME: Bake up some joy on National Peanut Butter Cookie Day

There’s a “day” for nearly everything, but here is a holiday so good, its nuts! Or perhaps rather, legumes? This Saturday, June 12, is National Peanut Butter Cookie Day.

There’s a “day” for nearly everything, but here is a holiday so good, its nuts! Or perhaps rather, legumes? This Saturday, June 12, is National Peanut Butter Cookie Day.

Over the years I’ve baked my share of peanut butter cookies, usually the good old-fashioned drop cookie made by creaming butter with sugar and adding flour and baking powder, etc. But not anymore. Since trying this simpler, easier approach, I’m never going back. I know you’ll love it too.

The recipe I’m sharing needs only five ingredients for sweet, salty, crunchy, chewy, delectable cookies. Like most cookies, they’re best warm from the oven with a glass of milk.

One thing to love about this recipe is the simplicity. It’s a perfect cookie to make with kids who are learning to bake. It’s very tactile with lots of stirring and rolling stuff in sugar which is especially great for the very young (or young at heart). And since it doesn’t contain flour, it’s ideal for people with gluten allergies. To top it off, it’s very inexpensive.

Don’t waste your money buying natural peanut butter, where the oil separates from the solids, it doesn’t work with this recipe. Buy the cheap stuff! Those with peanut allergies can substitute almond butter or sunflower butter.

FLOURLESS PEANUT BUTTER COOKIES

What You’ll Need:

1 (16-ounce) peanut butter (2 cups)

1 cup packed light brown sugar

2 teaspoons vanilla extract

Optional – ¼ cup granulated or demerara sugar – for rolling

Please remember, any time kids use the oven, adult supervision is required. Preheat your oven to 350°F, placing the racks in upper and lower thirds. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using elbow grease and a rubber spatula, mix or stir the peanut butter and brown sugar until combined.

Add eggs, vanilla, and salt then mix or stir once again to thoroughly combine.

Shape dough into walnut-sized balls and if desired, roll in sugar to coat. That makes a delightfully sparkly exterior that’s so pretty. Place them 2 inches apart on prepared baking sheets. Using the tines of a fork, press down to flatten each ball and then press again at a 90°-degree angle, to form the iconic criss-cross pattern on top.

Bake cookies until edges are set and beginning to brown, about 12 minutes, rotating baking sheets top to bottom and back to front halfway through cooking time. Makes about 38 cookies.

Why do we press peanut butter cookies with a fork? Because peanut butter cookie dough is usually very dense. Flattening them slightly allows for more even baking. The fork marks also make it easier for those with peanut allergies to spot them.

You’re going to love this recipe so much and I don’t want you to get tired of it! So, I’ve included some easy variations to this basic recipe to shake up your peanut butter palate.

Peanut Butter Sandwich Cookies – Prepare recipe as directed. For filling – With a hand mixer, blend ½ cup creamy peanut butter, 3 cups confectioners’ sugar, 1 teaspoon vanilla extract and 5 to 6 tablespoons milk until light and fluffy. Place a spoonful between two baked cookies to make a sandwich.

Extra Crunchy – Prepare recipe as directed, stirring in 1 cup chopped dry-roasted, salted peanuts before shaping and baking.

Oatmeal Raisin – Prepare recipe as directed, stirring in 1 cup old-fashioned regular rolled oats, ½ cup raisins, and 1 teaspoon ground cinnamon before shaping and baking.

Chocolate Pretzel – Prepare recipe as directed, stirring in ½ to 1 cup semisweet or milk chocolate chips, and 1 cup chopped pretzels before shaping. You won’t be able to make a crosshatch pattern so just flatten slightly with the palm of your hand.

I can’t write about peanut butter without acknowledging George Washington Carver, the American agricultural extension educator from Alabama, and passionate peanut proponent.

In 1925 Professor Carver wrote a research bulletin called “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption”.

It included three recipes for peanut cookies calling for crushed or chopped peanuts. Although those recipes didn’t specifically call for peanut butter (that didn’t happen until the 1930’s) I say, close enough! Thank you, Professor Carver! Today we raise a glass of milk and dip a peanut butter cookie in your honor.


THE BEST PEANUT BUTTER COOKIES

I have done quite a bit of research on peanut butter cookies. Not the Peanut Butter Blossom kind, although those are some of my favorite cookies &ndash the kind with the criss-cross pattern on top.

I have read blogs, recipe websites, message boards, cookbooks, and anything else I could get my hands on.

Most of the peanut butter cookie recipes I have tried had great reviews, but in my opinion made a less than desirable cookie.

Some of them lacked peanut butter flavor and most an odd crumbly texture. I am as anti-crumbly-cookie as they come!

At that point I decided to try a recipe from AllRecipes. Some reviews for this recipe stated that these cookies actually tasted like my favorite Girl Scout cookies, so of course I was curious.

I made the first batch according to the instructions. I plopped the cookies down by the teaspoon full and baked for 10 minutes. Well, I ended up with slightly crunchy cookies in irregular shapes.

If you didn&rsquot know it before, I&rsquom a bit of a perfectionist. Therefore, along with hating crumbly cookies, I also dislike irregular-shaped cookies and I decided to adjust a couple of components.

I ended up baking for them about 7 minutes and rolled the cookies into balls before pressing them down with the fork. I ended up with soft, chewy, perfectly shaped cookies.

In my opinion, this recipe makes my hands-down favorite peanut butter cookie &ndash it&rsquos delicious!!

(Psst! Want to make the dough ahead and freeze it for later? Follow my method for how to freeze cookie dough!)


How to make peanut butter oatmeal cream pies

  1. Get your oven ready. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Mix the dry ingredients. Add them all to a large bowl and whisk until they’re well-combined.
  3. Make your dough. First, mix your wet ingredients together with an electric mixer, adding the egg, vanilla, honey & sour cream last. Slowly add the dry ingredients and mix until your dough forms.
  4. Get a little wild. Add some mini chocolate chips if you’re feeling fancy like me!
  5. Scoop & bake. You’ll want to grab just a tablespoon of dough with a cookie scoop, roll it, and place it on your baking sheet. Leave 2 inches apart for the cookies to expand a bit, and bake for about 10 minutes.
  6. Make your filling. While the cookies are cooling, whip up the peanut butter filling in your electric mixer.
  7. Assemble the pies. Add just a spoonful of peanut butter frosting to a cookie, and sandwich it with another cookie. Enjoy!


Recipe notes and tips

  • Makes 8-10 cookies depending on the size of the cookies.
  • You may blend the oats or use rolled oats but the texture of the cookies will be altered slightly.
  • For a gluten-free option, use gluten-free oats.
  • For a vegan option- use dairy-free chocolate chips and replace the egg with 1 tablespoon of ground flaxseed. Mix the ground flaxseed first with 3 tablespoons of water.
  • Any nut butter will work.
  • Allow them to cool on your kitchen counter before storing them. Store in an airtight container at room temperate for 3 days or in the fridge for up to 10 days.

  • 1 1/2 cup (7.5 ounces / 213 grams) cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup (8 ounces / 227 grams) no-stir peanut butter
  • 1 cup (7.4 ounces / 208 grams) brown sugar, packed
  • 1/4 cup (2.5 ounces / 70 grams) white sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (3.3 ounces / 96 grams) rolled oats

Heat oven to 350°F and adjust two racks to middle of oven. In a large bowl, whisk together cake flour, baking soda, baking powder, and salt until well combined.

In the bowl of a stand mixer, mix butter on high speed until light and creamy, about 30 seconds, then add in peanut butter and mix on high until well combined, scraping down the sides of the bowl with a spatula as needed. Reduce speed to low and add brown and white sugars, then mix on medium speed until everything is well combined, lighter in color, and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add eggs and vanilla and mix until they completely disappear.

Reduce mixer speed to low and add flour mixture, slowly, just until it is fully combined. Bring mixer back up to medium speed, add oats, and mix until fully combined. Move mixing bowl to refrigerator to chill for 30 minutes.

Line two half sheet pans with parchment paper. Using a 3 tablespoon ice cream scoop, portion dough into 18 scoops and divide evenly across 2 sheet pans, leaving 1 1/2 inches of space between scoops. If you don't have an ice cream scoop, measure one scoop of dough with a tablespoon measure and make other portions a similar size.

Bake for 5 minutes, then using the back of a spatula, press down on cookies until they form flat 3 inch discs. Return to oven, moving the top pan to the bottom and vice versa, and bake until bottoms begin to turn brown, about 4 minutes. Cookies may not look fully done, but do not overbake. Transfer cookies to cooling rack and cool completely if using for ice cream sandwiches.


Peanut Butter Oatmeal Cookies (Makes about 60 cookies)

Ingredients

  • 1/2 Cup Butter (1 Stick), softened
  • 1/2 Cup Agave Nectar OR 1/2 Cup Honey
  • 1 large egg
  • 1 Tsp vanilla extract
  • 1 Cup peanut butter
  • 1 1/2 Cup all purpose flour
  • 1 Cup old fashioned oats
  • 1 Tsp baking soda
  • 1/2 Tsp kosher salt

Preparation

1. Preheat oven to 350 degrees.

2. Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.

3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.

4. In a separate bowl, combine all the dry ingredients and mix to combine.

5. Slowly add the dry ingredients to the wet and mix to incorporate.

6. Drop 1 tbsp of the cookie dough onto a Silpat or parchment-lined cookie sheet. Flatten down each ball of cookie dough with the back of your hand or with the back of a fork making a checkerboard pattern.

*Freeze dough after step 6 for 30 minutes then place par-frozen cookies in a ziploc bag, label and freeze for up to 4 months. When ready, pop them on a silpat or parchment lined cookie sheet and bake adding an additional 1-2 minutes.



Comments:

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