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Peanut Butter Oat Sandwich Cookies

PrintPrint Recipe
  • Difficulty: Easy
  • Yield: 30 sandwich cookies
  • Prep Time: 0:40
  • Bake Time: per batch, 8 to 10 minutes

Ingredients

  • 3 cups quick oats (not instant)
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup creamy peanut butter
  • 1 cup turbinado sugar
  • 3/4 cup butter
  • 1 egg
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
Cookie Filling (Optional):
  • 1 cup creamy peanut butter
  • 2/3 cup Karo® Light Corn Syrup
  • 1-1/4 cups powdered sugar

Directions

  1. Preheat oven to 350°F.
To make cookies:
  1. 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.
  2. 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.
  3. Bake 8 to 10 minutes or until golden around edges. Cool 1 minute on cookie sheet. Remove; cool on wire rack.
  4. If desired to make cookie filling: Combine peanut butter and powdered sugar 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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print image

Peanut Butter Oat Sandwich Cookies

  • Difficulty: Easy
  • Yield: 30 sandwich cookies
  • Prep Time:  40 minutes
  • Bake Time: per batch, 8 to 10 minutes

Ingredients

  • 3 cups quick oats (not instant)
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup creamy peanut butter
  • 1 cup turbinado sugar
  • 3/4 cup butter
  • 1 egg
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup creamy peanut butter
  • 2/3 cup Karo® Light Corn Syrup
  • 1-1/4 cups powdered sugar

Directions

  • Preheat oven to 350°F.
  • 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.
  • 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.
  • Bake 8 to 10 minutes or until golden around edges. Cool 1 minute on cookie sheet. Remove; cool on wire rack.
  • If desired to make cookie filling: Combine peanut butter and powdered sugar 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.