Oh my, these are good. I made them for a group of teenagers and they were devoured! I used the leftover frosting on a graham cracker and was amazed that it tasted just like a “Nutter Butter” cookie. My family is begging me to make these again in large quantities. I think we can safely say they are a hit!
Peanut Butter Oatmeal Sandwich Cookies
Author: Cooking up a Project
Recipe type: Dessert
Cuisine: Cookies
Prep time:
Cook time:
Total time:

Ingredients
Cookie Dough
- 1 cup peanut butter
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups quick oatmeal
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ cups flour
Frosting
- 1 cup peanut butter
- ⅔ cup butter, softened
- 2 cups powdered sugar
- 8-10 Tbsp heavy cream
Instructions
- Mix together peanut butter, butter, sugar and brown sugar.
- Add the eggs and vanilla.
- Add salt, baking soda, baking powder and flour and mix until blended.
- Mix in oatmeal.
- Roll into small balls, about 1 inch. I used my smallest cookie scoop.
- Place on a greased cookie sheet leaving space for them to spread out.
- Bake at 350 degrees for 10 minutes and let cool on a wire rack.
Meanwhile, make the frosting
- Mix together the peanut butter, butter and powdered sugar.
- Slowly add the heavy cream 1 Tbsp at a time. You want it to be a good spreadable consistency, not to thick and not too runny.
- Spread frosting over half the cookies. I used an icing bag, but you could use a ziplock back with a corner cut out, or just spread it with a knife.
- Place another cookie on top and press down slightly.
Tip
- You could use milk if you don’t have the heavy cream on hand.