Peanut Butter-Oatmeal Sandwich Cookies

  • Yield 22 servings

Your two favorite cookies combined into one.

Peanut Butter Cookies
Teresa Blackburn


1/2 cup brown sugar
1/4 cup granulated sugar
2/3 cup peanut butter, smooth or chunky
1/4 cup vegetable shortening
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 eggs
1 cup quick rolled oats (not instant)
2/3 cup all-purpose flour
Extra-fine salt for dusting on top
Peanut Butter Filling
1 1/2 cups powdered sugar, sifted
1/2 cup (heaping) peanut butter
5 tablespoons milk or half-and-half


  1. Preheat oven to 350F. Lightly grease (or line with parchment) 2 baking sheets.
  2. To prepare cookies, combine sugars, peanut butter, shortening, salt, baking soda and vanilla, beating until smooth. Add egg, beating to combine. Stir in oats and flour.
  3. Drop dough by heaping teaspoonfuls onto prepared baking sheets about 1 1⁄2 inches apart. Using the bottom of a drinking glass dipped in sugar, flatten each cookie to about 1⁄4-inch thickness, about 1 1⁄2-inch diameter. Sprinkle with a tiny amount of extra-fine salt, if using.
  4. Bake 12 to 14 minutes, until medium golden brown. Remove from oven and transfer to a wire rack to cool. When cool, wrap airtight; they’ll soften if left unwrapped.
  5. To prepare peanut butter filling, combine all ingredients, stirring until smooth. 6. Spread filling on half the cookies. Top with remaining cookies. Makes about 22 sandwich cookies.



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