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Peanut Butter Oat Sandwich Cookies

Peanut Butter Oat Sandwich Cookies




30 sandwich cookies


40 minutes


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  • 3 cups quick oats (not instant)
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon Fleischmann's® Baking Powder
  • 1 cup creamy peanut butter
  • 1 cup turbinado sugar
  • 3/4 cup butter
  • 1 egg
  • 1/4 cup Crown® Lily White® or Golden Corn Syrup
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract

Cookie Filling (Optional)

  • 1 cup creamy peanut butter
  • 2/3 cup Crown® Lily White® Corn Syrup
  • 1-1/4 cups powdered sugar



  1. Preheat oven to 350°F.
  2. To make cookies: Beat peanut butter, sugar and butter in a large bowl with mixer at medium speed until creamy. Add egg, corn syrup, water and vanilla; beat until smooth. Stir in oats, flour and baking powder.
  3. Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten each ball to a 2-1/2-inch circle using fingertips or heel of hand. TIP: If dough is sticky, place in freezer for 15 minutes before shaping.
  4. Bake 8 to 10 minutes or until golden around edges. Cool 1 minute on cookie sheet. Remove; cool on wire rack.
  5. If desired to make cookie filling: Combine peanut butter and corn syrup in a small bowl; stir until blended. Add powdered sugar and stir until blended. Spread 1 rounded teaspoonful filling on bottoms of half the cookies; top with a second cookie.


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