Peanut Butter Oatmeal Sandwich Cookies

Hi everyone!  It’s Jennifer from The Chronicles of Home here today with a recipe for peanut butter and oatmeal sandwich cookies.  I love making sandwich cookies – that creamy layer in the middle just makes them seem extra-special.

My mom actually made these cookies a few weeks ago when we were visiting and I took one bite and thought, “Wow.  These taste just like the Girl Scouts peanut butter cookies.”  Which got me thinking of putting a little something in between two cookies and making a sandwich out of it.

When I got home I made the cookies and after letting them cool, spread a simple peanut butter frosting on one side, topped with another cookie, and sank into peanut-y heaven!

They’re chewier than the Girl Scouts version and the frosting is less stiff and more creamy, but the taste is pretty spot on and, as with most things, I’m partial to the homemade version.

If you make them, I’d love to hear how you think they measure up to the original!

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Peanut Butter Oatmeal Sandwich Cookies

Yield: Makes about 18 sandwich cookies

Ingredients:

• 1/3 c. smooth natural peanut butter
• 1/3 c. pecans
• 3/4 c. flour
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• 1/2 c. sugar
• 1/2 c. dark brown sugar
• 1/2 c. unsalted butter, slightly melted
• 1 tsp. vanilla
• 1 egg
• 1/2 c. old-fashioned oats
• 1/4 c. quick oats
  - - - - - - - -
• 1 c. powdered sugar
• 1 c. creamy natural peanut butter
• 4 tbsp. unsalted butter, room temperature
• 1/2 tsp. vanilla
• 1/4 tsp. kosher salt

Directions:

1. Preheat oven to 375º.

2. Combine peanut butter and pecans in a food processor and process until smooth. Whisk flour, baking soda, and salt in a small bowl.

3. Beat both sugars and butter with an electric mixer in a large bowl until fluffy. Add peanut butter mixture and vanilla and beat to blend well. Beat in egg. Add dry ingredients and mix until combined. Add both oats. Continue to blend at high speed for 1 minute.

4. Line 2 baking sheets with foil. Scoop balls of dough onto cookie sheets, spacing 1" apart. Bake until light golden, 10 minutes.

5. Let cookies cool on sheets for a couple minutes, then transfer to wire racks to cool completely.

6. For frosting, mix all ingredients with an electric mixer. Spread one cookie at a time with the frosting and top with another cookie.

Stop by and say hello at The Chronicles of Home and see what else I’ve been cooking up this past month.

Fresh Mint Chocolate Chip Ice Cream | Quinoa Salad with Watermelon and Feta | Healthy Homemade Granola

I’m Jennifer from The Chronicles of Home, where I share DIY and home decorating projects as well as lots of yummy food.  My truest loves are my husband and two young daughters, but I’ve also fallen for salvaging, refinishing, & reupholstering old furniture and building furniture from the frame up.  I have a sweet tooth to be reckoned with and love testing new desserts, though most of the time I eat and feed my family delicious, interesting, healthy food. I’m drawn to beautiful fabric, great books, anything kelly green, pasta made from scratch, dark chocolate, and brown butter.  I’m so thrilled to be a member of the I Heart Naptime creative team!