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After posting last week about what I suspect may be the one and only peanut butter cookie recipe I’ll need for the rest of my life, I don’t want you to think today that I’m contradicting myself by posting these cookies today.  And I certainly don’t want to confuse you with too many peanut butter cookie recipes here at Smells Like Home.  But these peanut butter cookies are beasts in my cookie world.  Peanut Butter Oatmeal Sandwich Cookies: where peanut butter meets oats and the two adopt a fluffy cloud of peanut butter filling into the family.

A soft and chewy peanut butter oatmeal cookie reminiscent of the Girl Scouts’ Do-Si-Dos and old-school Nutter Butters, the oats add an adoringly nutty flavor to a cookie that houses two of my very favorite ingredients.  And while they are soft, they also remain sturdy enough to handle the role of a sandwich cookie.  We all know there’s nothing worse than sandwich cookies that crumble through your fingers and leave your hands full of frosting, especially when you’re eating them in front of other people and it’s just too embarrassing to lick the misguided frosting from your hands (just saying…).  There are none of those worries involved with these cookies because the gobs of peanut butter filling are nestled safely within.  I can assure you that even if you choose not to make the filling (blasphemous!), these peanut butter oatmeal cookies are perfect on their own.  The recipe only yields at 18 sandwiches so if you’re baking them for a crowd or an upcoming summer BBQ, I would at least make an extra half-batch because there’s no stopping the love people will have for these cookies – will power will play a strong role after you set them out!

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Peanut Butter Oatmeal Sandwich Cookies
source: Savory Sweet Life via Annie’s Eats

For the cookies:
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
8 tbsp unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup quick-cooking or old fashioned oats

For the filling:
4 1/2 tbsp unsalted butter, at room temperature
3/4 cup creamy peanut butter
1 1/2 cups confectioners’ sugar, sifted
5-6 tbsp heavy cream

To make the cookies: Preheat the oven to 350˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a small bowl, combine the flour, baking soda, baking powder, and salt.  Stir together with a fork to blend.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes.  Blend in the egg and vanilla extract.  Add the dry ingredients and mix on low speed just until incorporated.  Stir in the oats until evenly blended.

Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart.  Bake about 10 minutes, rotating the sheet halfway through baking.  The cookies will be light golden brown and slightly puffed.  Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely.  Repeat with the remaining dough.  Once the cookies have cooled, pair them up by size.

To make the filling: Combine the butter, peanut butter, confectioners’ sugar in the bowl of an electric mixer.  Cream together until well combined.  Mix in the heavy cream until smooth and fluffy.  Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie and press down so that the filling reaches the edges.  You will have enough filling to liberally fill each sandwich cookie and will likely have a little leftover which can be frozen for use at a later time (or just spooned out of the fridge for a sweet treat).

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  • June 10, 2011 at 6:02 AM

    Peanut butter cookie with a peanut butter filling? love!

  • June 10, 2011 at 7:25 AM

    Yum! Peanut butter overload…Love it!

  • June 10, 2011 at 7:48 AM

    This is incredible! YUM! I feel like I should exercise in advance of eating these!… and they would be totally worth every last calorie!

  • AEC
    June 10, 2011 at 9:33 AM

    These are amazing! I’ve made them several times from Annie’s site. I actually made them earlier this week for a potluck at work. Doubled the recipe and did half with a chocolate swiss meringue buttercream- super yummy! The cookies all disappeared quickly (which is good and bad- I was hoping there’d be a few left over for me to take home! 🙂 )

  • Niki
    June 10, 2011 at 11:20 AM

    Curious, because of the cream filling, how do these keep? Must you refrigerate or do they keep a couple days at room temp? Do they freeze well?

    • smellslikehome
      June 10, 2011 at 11:27 AM

      Niki: They’ll keep for a couple days at room temp and I would be hesitant to refrigerate them because the cookies will likely become dry. I haven’t frozen them either but they are so good that you probably won’t need to worry too much about how long they keep b/c they’ll be gone so fast. 🙂

  • June 10, 2011 at 12:17 PM

    I’m willing to do extra treadmill time to indulge myself with these. 😉

  • June 12, 2011 at 6:01 AM

    I wouldn’t mind having a batch of those in the house. That creamy filling would be so yummy. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html

  • June 15, 2011 at 12:58 PM

    So glad you love these as much as I do. They are definitely in my top 5 favorite cookies.

  • June 16, 2011 at 12:45 PM

    These by far are one of my favorite cookies!! And yours look fabulous!

  • June 16, 2011 at 1:26 PM

    Those look so good! I’m a lover of all things peanut butter, so I’m okay with having multiple peanut butter cookie recipes in the house!

  • June 16, 2011 at 4:22 PM

    These look amazing. I’ll definitely have to try and convert these to gluten-free. I was just thinking yesterday how I really need to make a gluten-free Nutterbutter! You’re recipe came just in time 🙂

  • June 16, 2011 at 5:43 PM

    I’ve never had oatmeal cookies with peanut butter filling- just the normal creamy vanilla filling. These look incredible, though! Especially for a peanut butter addict like myself 🙂

  • June 16, 2011 at 10:41 PM

    The cookes look so so good.

  • Jeana
    June 16, 2011 at 11:35 PM

    I’ve made these at least 10 times (from Annie’s site) and they are the BEST cookies ever. People beg me to make them and even people who don’t normally like peanut butter cookies said these are the best cookies they’ve ever had. Everyone should make these!!!

  • June 17, 2011 at 9:33 AM

    OMG… I love the sounds of these cookies. I am the hugest fan of Do-Si-Do’s and Nutter Butters. Going to have to make these babies…. 🙂

  • June 17, 2011 at 9:35 PM

    That filling sounds wonderful!

  • June 19, 2011 at 11:42 PM

    I have made these cookies before and I was AMAZED at how incredibly delicious they are. They are sooooo addicting and by far the best peanut butter cookie I have ever had!

  • jessica
    February 29, 2012 at 1:10 PM

    my sis-in-law taught me a trick to make her cookies evan she uses a small icecream scoop. :0)

  • Rachel Page
    July 4, 2015 at 12:11 AM

    This is essentially diet-kill but totally worth making!

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