Delicious peanut butter oatmeal cookies are kicked up a notch when paired with a creamy peanut butter filling.
One of the reasons this blog was started was due to my oldest son. He's a serious picky eater. Serious. He can kinda drive me insane when it comes to his eating habits. I love him, but, geesh. Anyway, back in day, I started branching out with my cooking and baking, so, whatever he ate on his picky eater list, was homemade and healthier. It kinda steamrolled from there.
Well, this son, my picky eater, does love his desserts. Wonder where he gets that from?!
His favorite is peanut butter cookies, these cookies right here to be exact. He even makes them himself! It's awesome.
I love those cookies too. But, it is nice to change up things up every once in a while when it comes to our peanut butter cookies.
These cookies are a definite change up. Not only are they soft and have an amazing peanut butter taste, they are packed with some tasty oatmeal. Which, gives them an amazing texture and added flavor.
Let's not forget the filling. It's creamy, peanut buttery and requires no powdered sugar. It's so very good. It goes perfect with the cookies. It also make these a bit more fun and kicks your peanut butter cookie up a notch.
Another new favorite peanut butter cookie for our house!
Peanut Butter Oatmeal Sandwich Cookies
Prep Time: 00:20
Cook Time: 00:10
Ingredients (12 sandwiches)
- 2/3 cup flour
- 1 cup old fashion oats
- 1 egg
- 1 cup brown sugar
- 1/4 cup butter, softened
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup milk
- 3 TBSP flour
- 1 cup sugar(granulated, not powdered)
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1 tsp vanilla
Preheat oven to 350 degrees. Lightly grease a rimmed baking sheet or line with parchment paper/slip mats.
In a bowl, whisk together flour, oats and baking soda. Set aside.
In a mixing bowl, beat butter, peanut butter and sugar until well combined. Add in egg and vanilla. Gradually, add in flour/oats mixture and mix until just combined.
Spoon batter on to baking sheet about an inch apart. Gently flatten each cookie with the bottom of a glass.
Bake 10-12 minutes or until lightly browned. Let cookies sit for 5 minutes before removing them from baking sheet. Cool them completely on a wire rack before adding filling.FOR FILLING
In a saucepan, stir in flour and milk. Stirring constantly, let mixture come to a boil, then, remove from heat. Cover with plastic wrap and let it sit at room temperature for 30 minutes.
Once milk mixture is cooled, add in mixing bowl. Add in remaining filling ingredients and beat until fluffy.
Spread filling on cookie, then, cover with another cookie to make a sandwich. Repeat.
Store any leftover filling in a cover container in the refrigerator.