Peanut Butter Oatmeal Sandwich Cookies

    (1207)
    40 min

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


    1091 people made this

    Ingredients
    Serves: 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

    Method
    Prep: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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (1207)

    Reviews in English (963)

    by
    368

    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  (Review from Allrecipes US | Canada)

    by
    274

    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  (Review from Allrecipes US | Canada)

    by
    271

    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 over medium low heat melt three 4 oz bars of ghiradelli semi-sweet chocolate, or 12 oz of semisweet chocolate chips along with about 3-4 tbsp of crisco. Dip the cookies into the chocolate. I usually dip just one side. Sometimes I dip the whole top of the cookie. You could try the whole cookie in chocolate, but thats pretty indulgent. Anyway, once dipped, set the cookies on wax paper. I do this on the cookies sheets. Then I put a whole sheet of freshly dipped cookies in the freezer. This sets the chocolate. (You can also add sprinkles to the dipped cookies directly after dipping...I shake mine on.)  -  18 Nov 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate