Recipe By Joanne Reaney
Rating
Published Mar 27th
Prep 30m Cook 10m Additional - Ready In 40m
Servings 2 dozen Calories 397.4

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

Recipe Ingredients

  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ½ cup peanut butter
  • ½ cup white sugar
  • ½ cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • ½ cup smooth peanut butter
  • 2 ½ tablespoons heavy whipping cream

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 397.4
  • Carbohydrate 42.2 g
  • Cholesterol 47.7 mg
  • Fat 23.5 g
  • Fiber 2.2 g
  • Protein 7.8 g
  • Saturated Fat 9.9 g
  • Sodium 343.4 mg
  • Sugar 29.2 g

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Reviews

  1. Too rich. My husband and I were not a fan at all. Won't be making again.
  2. 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 - Read more ...
  3. These were great. However, I modified them the second time I made them. They were a bit too greasy and crumbly and the filling was too thin and I so next time I will make these ingredient and measurement modifications: 4 tablespoons margarine, softened; 1 cup packed light brown sugar; ½ teaspoon baking soda; ½ - Read more ...
  4. 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. - Read more ...
  5. HOLY COW ARE THESE GOOD! One of the best cookies I have ever had. I am not sure why (maybe handling of butter) but my cookies did not turn out thin like some of the pictures. Mine puffed up so much that I had to slam them on the counter to deflat them a bit. - Read more ...
  6. Love this recipe!!! Instead of making sandwhichs with them, I place a soild circle of chocolate in the middle just before slipping then into the oven. For a bite of peanut butter and chocolate everytime. They are so good I can't keep them away from the anyone!!
  7. Everyone loved these. They are different than your ordinary pb cookie. My 2nd batch came out too crispy so next time I will go with 8-9 minutes and chill my dough. I cut down a little bit on the sugars. I didn't have heavy cream so I sub. cream cheese & used less powdered sugar. - Read more ...
  8. These are the BEST! Wow, very tasty. I baked the cookies for 8-9 minutes, which was perfect. They are sooo soft, even the next day. And you don't need to flatten the cookies because they flatten on their own while baking. I used skim milk in the filling instead of heavy cream and it was - Read more ...
  9. These are the BEST!!! I used a melon baller to scoop the dough- helped make them more uniform in size. And for cryin' out loud MAKE THE FILLING!! The cookies are good without it but they're to die for with it!!
  10. 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 - Read more ...
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