Peanut Butter Oat Sandwich Cookies
Peanut Butter Oat Sandwich Cookies – peanut butter oat cookies with chocolate peanut butter filling. These cookies require a little more effort than a drop cookie, but at the end it is all worth it.
I love all kinds of cookies, but I have a special relationship with sandwich cookies. Especially, when peanut butter and oats are involved. And did I mention the ultra creamy dark chocolate peanut butter filling?
When I was given the opportunity to create a recipe using Peanut Butter & Co.’s peanut butter and Bob’s Red Mill Organic Old Fashioned Rolled Oats, I knew exactly what I was going to make. It is cookie baking time!
For the month of October, Peanut Butter and Company is partnering with Bob’s Red Mill to create #oatober.
In this Peanut Butter Oat Sandwich Cookies recipe I used both Peanut Butter And Company’s Smooth Operator Peanut Butter – for the cookies and their Dark Chocolate Dreams for the filling.
If you are a peanut butter lover and have the patience to make these cookies, you definitely should.
The recipe requires chilling time of at least 2 hours and also double – panning (optional) to ensure even baking and spreading. And then you have to let them cool down completely before you add the filling.
These cookies taste amazing! I couldn’t stop myself from eating just a few. And since I made over 20 cookies, I had a hard time giving some away, because I loved them so much!
These Peanut Butter Oat Sandwich Cookies make the perfect snack with a glass of milk, but I enjoyed them for breakfast, too!
The recipe for these peanut butter oat cookies was adapted from one of my all time favorite baking cookbooks – “The Dahlia Bakery Cookbook”. The original recipe’s name is: “Peanut butter cookies, aka “the Nora Ephron”. I used creamy peanut butter for the dough and instead of regular peanut butter filling, I made a chocolate peanut butter filling. Because we all know – chocolate goes well with peanut butter. And oats of course!
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DISCLOSURE: THIS IS NOT A SPONSORED POST. I AM A MEMBER OF PEANUT BUTTER & CO’S YUM SQUAD. ALL OPINIONS EXPRESSED HERE ARE MY OWN.
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 2/3 cups Bob's Red Mill Old Fashioned Rolled Oats
- 1/4 tsp salt
- 2 sticks + 2 tbsp unsalted butter , softened (2 cups + 2 tbsp)
- 1/4 cup Peanut Butter And Company Smooth Operator Peanut Butter
- 2 tbsp coconut oil
- 3/4 cup sugar
- 2/3 cup packed brown sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups Peanut Butter And Company Dark Chocolate peanut butter
- 6 tbsp unsalted butter softened
- 2 tbsp powdered sugar
- 1/4 tsp salt
- Combine all ingredients in a medium bowl and whisk. Refrigerate until ready to use.
- In a bowl, sift together the flour, salt, baking soda and baking powder. Stir in oats and set aside.
- In the bowl of a stand mixer with the paddle attachment, on medium speed, cream together butter, peanut butter, coconut oil and sugars until pale, for 3-4 minutes. Scrape down the mixing bowl as needed.
- Turn the mixer down to low and add the eggs, one at a time. Add vanilla and mix to combine.
- Add dry ingredients in 3 additions and mix on low speed. Mix until just combined. Do not overmix. Scrape down the bowl, to ensure everything is mixed well.
- Use a small ice cream scoop (if you have one) or 1 heaping tablespoon of dough per cookie. Place scoops on a parchment lined cookie sheet. You'll have between 40 and 48 cookies. Chill for at least 2 hours. (For chilling you can place the cookies as close together as possible, but for baking they need to be 1 inch apart).
- To bake the cookies: Preheat oven to 375 F. Place 8 cookies on each parchment-lined sheet. There is no need to flatten cookies, they will spread while they bake. Set the baking sheet inside another one to double-pan. This will ensure even baking and spreading. Bake until evenly golden for about 12-14 minutes, rotating the pan half-way through. Remove pan from the oven and cool for 10 minutes. Then remove cookies from the pan and let them cool completely on a cooling rack.
- Turn one cookie flat side up and add 2 tsp of filling, then top with another cookie, flat side down. Repeat until all cookies are assembled.
Recipe Adapted from "The Dahlia Bakery Cookbook".