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Oatmeal Peanut Butter Cookies III

Oatmeal Peanut Butter Cookies III

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Joanne Reaney

Joanne Reaney

These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
  2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
  3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
  4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
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Reviews

Chef Joy
343

Chef Joy

7/7/2009

This doesn't make a lot (approx. 15 cookies when put together, 22 using my smallest scooper), so when you double this, don't double the filling. It's more than enough ...trust me if you don't want to go into a sugar shock!!! lol A thin layer is plenty sweet. Thought this was useful to know, so ingredients aren't wasted. Also, when applying the filling especially when you get anxious like me, it's easier to do it while the cookie is on a flat surface instead of trying to hold it in your hand or raised. The cookie will break in half. 10 min. was perfect baking time. It helps to refrigerate for a little while to ensure cookies aren't flat, but definitely flatten w/fork. While it does flatten, to get that perfect cookie as pictured, it requires you to flatten a little. Using ingredients that are room temperature helps w/the overall consistency of the final product. These were a hit, and people are always amazed these were baked not bought!

fredthemammoth
254

fredthemammoth

3/25/2008

This is my go-to cookie for showing off. I dip mine in chocolate also when they're done. Who doesn't love the peanut butter-chocolate combo? Over a double boiler over medium low heat melt three 4 oz bars of ghiradelli semi-sweet chocolate, or 12 oz of semisweet chocolate chips along with about 3-4 tbsp of crisco. Dip the cookies into the chocolate. I usually dip just one side. Sometimes I dip the whole top of the cookie. You could try the whole cookie in chocolate, but thats pretty indulgent. Anyway, once dipped, set the cookies on wax paper. I do this on the cookies sheets. Then I put a whole sheet of freshly dipped cookies in the freezer. This sets the chocolate. (You can also add sprinkles to the dipped cookies directly after dipping...I shake mine on.)

Erin C.
254

Erin C.

9/14/2005

I made these without the filling, and they're delicious as a stand-alone cookie! Super quick and easy, too. The trick is to avoid the temptation to over-bake them, because they don't LOOK done when they come out of the oven, but they set up nicely as they cool. I make mine slightly bigger than the recipe says and bake for exactly 10 minutes, and let them cool four or five minutes before removing them from the sheet. This is my new favorite.

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