Do as I say, not as I do*

I think I should say that eating raw cookie dough is not recommended. Of course, I have been eating raw cookie dough for most of my life (which is a fair amount of time), and I have never suffered from eating raw cookie dough. I cannot resist oatmeal cookie dough, and if you choose to eat a spoonful I won't tell anyone.

This recipe makes a sharing sized batch.

Using a small cookie scoop (approximately 1 Tablespoon) this recipe yields 20 sandwich cookies. The recipe is easily cut in half for a smaller batch.

Choose the right peanut butter.

I love a true natural peanut butter for eating by the spoonful, but for baking purposes I use a Jif or Skippy. My go to is the "Natural Skippy" which does contain palm oil and does not need to be refrigerated.

If you have a piping bag, use it.

It is so much easier to pipe peanut butter frosting onto the cookie than it is to spread it out.

Peanut Butter Oatmeal Sandwich Cookies - Just Desserts Bakehouse

Name: Peanut Butter Oatmeal Sandwich Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: dessert
Ingredients: 1 cup softened butter; 1/2 cup peanut butter; 1 1/2 cups brown sugar; 1/2 cup sugar; 2 eggs; 1 teaspoon vanilla; 2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon kosher salt; 3 cups old fashioned oats; 1 cup peanut butter; 1/2 cup softened butter; pinch of salt; 1 cup powdered sugar

Peanut Butter Oatmeal Sandwich Cookies

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★★★★★

5 from 1 reviews

A homemade, baked from scratch “Nutter Butter” like sandwich cookie with peanut butter and oats sandwiched with a creamy peanut butter frosting.

Author: Darla McVay
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Category: cookies
Cuisine: dessert

Ingredients

Scale

Cookie:

1 cup softened butter

1/2 cup peanut butter

1 1/2 cups brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon kosher salt

3 cups old fashioned oats

Filling:

1 cup peanut butter

1/2 cup softened butter

pinch of salt

1 cup powdered sugar

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Instructions

Preheat oven to 350

Mix butter and peanut butter with both sugars until well incorporated. Add eggs and vanilla. Mix in the flour, baking soda and salt. Stir in the oats.

Scoop cookie dough onto a parchment lined baking sheet leaving a two inches of space between each cookie. Each scoop should be about a generous Tablespoon in size. Bake the cookies for approximately 8 minutes until set and golden at the edges. Allow to cool on the baking sheet for a few minutes before transferring to a rack to cool completely.

For the filling, mix the peanut butter, butter and salt until well incorporated. Add in the powdered sugar and mix to create a spreadable frosting.

To assemble, spread a generous Tablespoon of peanut butter filling onto the flat side of one cookie, and top with an additional cookie to form a sandwich.

Notes

Avoid using a natural peanut butter that requires refrigeration after opening. The natural oils can be problematic in baked goods and frostings.

This recipe calls for old fashioned rolled oats. Using a quick cooking or instant oat will alter the texture.

I press lightly on the balls of cookie dough before baking- not to flatten, but just a bit to even them out.

Keywords: sandwich cookie, peanut butter, oatmeal

Find it online: https://justdessertsbakehouse.com/peanut-butter-oatmeal-sandwich-cookies/