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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!

More oatmeal cookies you may like: Chewy Apple Oatmeal Sandwich Cookies and Pumpkin Chocolate Chip Oatmeal Raisin Cookies.

 Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on:  Pinterest, Instagram, TwitterFacebookGoogle+    and sign up for e-mail updates, to receive more recipes and a copy of my FREE e-cookbook 15+ Most Popular Recipes On CookingLSL.

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5 from 6 votes

Peanut Butter Oat Sandwich Cookies

By Lyubomira from CookingLSL
Peanut Butter Oat Sandwich Cookies – peanut butter oat cookies with chocolate peanut butter filling.
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 24




  • 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.



Calories: 252kcal, Carbohydrates: 26g, Protein: 6g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 220mg, Potassium: 174mg, Fiber: 1g, Sugar: 14g, Vitamin A: 110IU, Calcium: 25mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. I don’t know…is there a better combination of flavors than peanut butter and chocolate? Oh mannnn – that first picture almost knocked me off my chair! Love it! Pinned!

  2. Mira – these cookies look fantastic! Love the combo of delicate oat cookies with a PB&CO Dark chocolate Peanut Butter filling! Total decadence right here!

  3. These look very special and I’m sure they taste delicious. Thanks for sharing with us at #AnythingGoes and I can’t wait to try them.

  4. These cookies look divine, Mira! I love that they are packed with oats but flavored with peanut butter, and that chocolate spread just looks so tasty. It’s cool that you’re part of the Yum Squad, I hadn’t heard of that one. Cool!