Peanut Butter Oatmeal Sandwich Cookies
Homey Peanut Butter Oatmeal cookies are delicious on their own but pair them together with a creamy vanilla buttercream filling and they make a perfect sandwich cookie!
Servings 11 cookie sandwiches (22 cookies)
Calories 501kcal
Ingredients
Cookies
- 8 tablespoons (1 stick) Unsalted butter softened
- 1/2 cup Light brown sugar packed
- 1/3 cup Granulated sugar
- 1/2 cup Creamy Peanut Butter
- 1 Egg
- 1 teaspoon Vanilla extract
- 3/4 cup All purpose flour regular or gluten-free measure-for-measure flour blend
- 3/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Old fashioned oats regular or gluten-free
Filling
- 12 tablespoons (1 1/2 sticks) Unsalted butter softened
- 2 1/2 cups Confectioner's (powdered) sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Heavy whipping cream
- Optional : 1/2 cup finely chopped peanuts OR mini chocolate chips to roll the edges of the cookie in
Instructions
Making the Cookies
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or use a non stick cookie sheet.
- In a large bowl, beat the butter, brown sugar, granulated sugar and peanut butter until light and fluffy.
- Add in the egg and vanilla, mixing until combined.
- In a small bowl, whisk together the flour, baking soda and salt.
- Add half of the flour mixture into the wet ingredients and beat until combined. Add the remaining flour and mix again.
- Stir in the oats.
- Form balls 1 1/2 to 2 tablespoon in size, or use a cookie scoop for better uniformly sized cookies. Place on a cookie sheet 2 inches apart.
- Bake for 8-10 minutes, just until the tops are set. Allow the cookies to cool on the baking sheet for five minutes. Then place them on a wire cooling rack to cool completely before making the sandwich cookies.
Prepare the filling
- Using a hand mixer or stand mixer, beat the butter for a few minutes until it has become light and fluffy.
- Slowly add in the powdered sugar, 1/2 cup at a time, and continue mixing in between each addition. The mixture will appear very crumbly at this point.
- Add in the vanilla and heavy cream and continue mixing until the texture changes and the icing has formed.
To Assemble Sandwich Cookies (pick one of the following two methods)
- OPTION 1: Spread the icing onto a bottom of a cookie (flat side) and top it with another cookie flat side facing the filling.
- OPTION 2: For a fancier ook, fill a piping bag with the icing and use a 1M tip for a ruffled effect. Or cut the tip of the bag off (no tip required) and pipe the icing through the cut end.
Optional Nuts around the Filling outside
- To coat the exterior of the filling with nuts, prepare a cookie sandwich. Roll the edges in a bowl of nuts.
Notes
To make it Gluten-Free:
- Use gluten-free measure-for-measure flour blend. I recommend Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
- Also be sure to select gluten-free Old Fashioned Rolled Oats.
Nutrition
Calories: 501kcal | Carbohydrates: 57g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 195mg | Potassium: 135mg | Fiber: 2g | Sugar: 44g | Vitamin A: 714IU | Calcium: 27mg | Iron: 1mg