Oatmeal Cookies with Peanut Butter Cream Filling

Oatmeal Sandwich Cookies with Peanut Butter Cream Filling.

Oatmeal Sandwich Cookies with Peanut Butter Cream Filling.

The thought of making these cookies has been circulating around in my head now for some time.  Another blogger  ( Joy the Baker ), who I follow, first wrote about them, and I was intrigued  enough to make note of the recipe.  The reason I didn’t rush into making them immediately was because they are basically oatmeal cookies, which I find kind of boring on their own.  But every once in a while I would hear a little voice saying “oatmeal with peanut butter filling”.

"oatmeal with peanut butter filling".

“oatmeal with peanut butter filling”.

I don’t normally hear voices, but cookies do occasionally speak to me, and when they do I’ve learned to listen because if I make them they usually turn out to be something special.  And so it is with these cookies.

They contain all sorts of good things, beginning with the oatmeal.  Everyone knows how good that is for us; add some brown sugar, butter, and spices.

Oats, brown sugar and spices. so proud of themselves.

Oats, brown sugar and spices. so proud of themselves.

Oh yeah, gotta have some spices.  You see where this is going?  If you like nuts, add some chopped nuts to the batter, it can only get better.  It is the kind of batter you will want to eat by the spoonful, but don’t.  This is only the beginning, it gets even better.

Here's all that good looking, good tasting batter.

Here’s all that good looking, good tasting batter.

Once the dough is all mixed, you will form it into small balls.

Form dough into small balls.

Form dough into small balls.

These are not big cookies because two of them get sandwiched together with more butter, sugar and peanut butter as a filling.  You should get a total of about 2 dozen sandwich cookies.

After baking.

After baking.  Note how they spread.

It will be difficult to keep from eating one of these cookies fresh and warm out of the oven, but remember we are making sandwiches and that requires and even number.  I know you’re thinking well, I could eat two,  but that line of reasoning will soon get you out of control.  Who knows where it will end?  So hang on a bit longer, you’ll be so glad you did.

Hello, peanut butter!

Hello, peanut butter!

Measure out the peanut butter, and combine it with butter, powdered sugar, vanilla, and some milk.  OOOOH, so creamy and good.  Now start putting the cookies together.  Spread some filling on the bottom of one cookie and top it with another cookie.  Now that’s something to swoon over!

Match up cookies in pairs.  Spread filling on the bottom of one and top with the other.

Match up cookies in pairs. Spread filling on the bottom of one and top with the other.


YIELD:    about 2 dozen


  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cups uncooked old-fashioned oats
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped nuts, optional


  • 3 Tablespoons unsalted butter, at room temperature
  • 1/2 cup smooth peanut butter
  • 1 cup powdered sugar
  • 3-4 Tablespoons milk

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Beat the sugar and butter in the bowl of a stand mixer.  Beat well till creamy,  3-4 minutes.  Add egg and beat on medium for about 1 minute.  Add the vanilla extract and beat in.

In a medium bowl whisk together the oats, flour, baking powder, baking soda, spices, and salt.  Add the dry ingredients to the butter/egg mixture slowly on low speed just until incorporated.  Stir in the nuts last.

Portion about 1 heaping teaspoon of dough into your hand.  Roll into a ball an;d place on the prepared cookie sheet.  Leave adequate space between the cookies to allow for spreading.  If cookie dough begins to stick to your hands as you’re making the balls, rinse your hands and portion the dough with just slightly damp hands.

Bake for 10 – 13 minutes or until they reach your desired doneness.  A little underdone is good as they will firm up as they cool.  Transfer to a rack to cool completely.

To prepare the filling, place butter, peanut butter and powdered sugar in the bowl of a stand mixer.  Beat on medium speed adding in the vanilla.  Add the milk one tablespoon at a time until you have your desired consistency.  The filling should be creamy and spreadable.

Pair up the cookies and flip half of them over.  Spread the cookie bottoms with peanut butter filling.  Top with a similar size cookie.

These cookies will keep for about 5 days if kept covered and cool or chilled ( i.e., in the refrigerator ).

Sandwiches made.  Aren't they pretty?

Sandwiches made. Aren’t they pretty?

SOURCE:   http://joythebaker.com


Soft Oatmeal Cookies with Biscoff Glaze

These cookies are so seriously good that I have to give them away. Yes, I do, because I could eat the whole batch all by myself.

Am I the only person who did not know about Biscoff Spread until now? I really hope its a new product on the market, otherwise I’ve been missing out on something so good I don’t have words to describe it. Its thick and spreadable like peanut butter, but made from Biscoff cookies, so there are no nuts in it—great for folks with nut allergies. It’s all natural and vegan, and it can be used just like peanut butter. Where to find it? Check your grocery store in the section where peanut butter and Nutella are located, or I’ve heard it can be found at Walmart, or at Amazon.com.

I learned about Biscoff Spread from another blogger that I follow and from whom I got this recipe. Ordinarily I’m not overly fond of oatmeal cookies, but these are the best I’ve ever had. Soft and moist, they melt in your mouth, and the glaze on top—oh my, its sooooo good. If you’re a little tired of run-of-the-mill chocolate chip cookies, give these a try. In the words of my favorite taste tester, “these cookies offer a new experience for your taste buds”.


The recipe says it will make 18 cookies, but I got 28. I guess my cookie scoop is smaller than what is specified in the directions but that’s OK, ‘cuz then I can have two.


  • 2 cups quick oats You can use regular oats, but the flakes in the cookies will be larger.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 & 1/2 cups flour
  • 1 stick unsalted butter ( 4 oz.)
  • 2 Tablespoons vegetable oil
  • 1 cup brown sugar
  • 1 large egg
  • 6 Tablespoons plain Greek yogurt
  • 2 teaspoons vanilla extract


  • 1/4 cup Biscoff Spread
  • 1/4 cup milk
  • 1 & 1/2 cup powdered sugar
  • 2 teaspoons light corn syrup


1. Whisk together all the dry ingredients, oats through flour. Set aside.

2. In a large mixer bowl, cream the butter, oil, and sugar. Add egg and beat until fluffy. Beat in yogurt and vanilla, scraping down the bowl as needed.

3. Add in the flour mixture in 3 additions, and mix just to incorporate. Refrigerate the dough and let it rest for 30 minutes.

4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Use a 2 tablespoon size cookie scoop to place dough onto prepared sheets.

5. Bake at 350 for 12–14 minutes, till light brown. Cool on wire rack.

6. While cookies bake, make the glaze. Whisk or beat all the ingredients together till smooth. Add more milk or sugar if needed to achieve a pourable consistency.

7. Place a cooling rack on a parchment lined baking sheet and put all the cookies on the rack very close together.

Pour glaze over cookies. It will spread and smooth out, and after about 30 minutes will become set. Store in an air-tight container.