The recipe directions said to take a fork and press the cookie dough down. I didn’t want tong marks on top of the cookie so I used my 1 TBLS measuring spoon and smoothed the cookie dough out to a circle. The same way I did with the Milk Chocolate Florentine Cookies.
I got a nice flat round cookie. If you press your cookie down with a fork and it puffs up, raise the cookie sheet about 6 inches and drop it on the counter to deflate the cookie.
I only put 8 cookies to a baking sheet because they do spread a little.
Bake for 10 minutes and you have perfectly baked cookies. Let them sit on the cookie sheets to firm up a bit before transferring to a cooling rack.These are quite addicting all by themselves!
Now all that’s left to do is make the frosting , spread it and …eat!. Some of the reviewers didn’t have cream on hand for the filling , they substituted milk for the cream and it worked just as well. If you want to get fancy with these, melt some chocolate and dip half the cookie in chocolate! I hope you enjoy these, I know we did!
To print the recipe, click here.
Oatmeal Peanut Butter Sandwich Cookies with Peanut Butter Filling
Make sure ingredients are room temperature
3/4 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter,softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp vanilla
1 cup quick oats
Peanut Butter Filling
3 TBLS butter, softened
1 cup confectioners sugar
2 1/2 TBLS cream
1/2 cup peanut butter
- In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
- In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
- Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
- To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half
Here’s another delicious peanut butter cookie made with nutella!