Peanut Butter Oatmeal Sandwich Cookies Recipe

Name: Peanut Butter Oatmeal Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup firmly packed light brown sugar; 1/2 cup butter softened; 1 1/4 cups Jif Creamy Peanut Butter; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup Pillsbury BEST All Purpose Flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon baking powder; 1 cup old-fashioned rolled oats or quick-cooking; 1 cup Pillsbury Whipped Supreme Fluffy White Frosting OR Array Pillsbury(R) Whipped Supreme(R) Vanilla Flavored Frosting

Servings: persons

1 cup firmly packed light brown sugar
1/2 cup butter softened
1 1/4 cups Jif Creamy Peanut Butter
1 large egg
1 teaspoon vanilla extract
3/4 cup Pillsbury BEST All Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 cup old-fashioned rolled oats or quick-cooking
1 cup Pillsbury Whipped Supreme Fluffy White Frosting OR Array Pillsbury(R) Whipped Supreme(R) Vanilla Flavored Frosting

1
HEAT oven to 350u00b0F. Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended.
2
COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats.
3
DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.
4
BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies.

1236

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup firmly packed light brown sugar, 1/2 cup butter softened, 1 1/4 cups Jif Creamy Peanut Butter, 1 large egg, and more.

Yes, Peanut Butter Oatmeal Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Oatmeal Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions