Remember when I had that med student bake off? After much deliberation, I decided these delicious oatmeal cookies would be the ones to bring. I figured the cookie cups were amazing but they were really rich. Like really really rich. It would be safer bringing something that everyone could enjoy… even those folks that don’t like rich foods (do people like that exist??). Everyone likes peanut butter. If you don’t, I’m going to pretend you do. Everyone likes oatmeal cookies. Again, if you don’t, I’m going to pretend you do. Win win!
Although these cookies didn’t win me first prize, they were still a hit (I had to compete with oreo truffles and monkey bread for goodness sake!). I loved these cookies and I would make them again and again a thousand times over. So delicious and so easy.
The oatmeal cookies are crunchy, buttery, and full of oatmeal goodness. The peanut butter filling is creamy, sweet, and perfectly matches the crunchiness of the cookie. Doesn’t get much better than that.
Oatmeal Cookie Sandwiches with Peanut Butter Filling (recipe from here)
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 tsp. vanilla extract
1 1/4 cup uncooked oats (not quick oats!)
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup chopped pecans
For the filling:
3 Tbsp. unsalted butter, softened
1/2 cup smooth peanut butter
1 cup powdered sugar
2-3 tsp. vanilla extract
3-4 Tbsp. milk
Place racks in the center of the oven and upper third of the oven. Preheat to 350 degrees and line two baking sheets with parchment paper or baking mats.
Using an electric mixer, beat the sugar and butter until creamy, about 3-4 minutes. Add the egg and beat on medium speed for 1 minute. Add the vanilla and beat until blended.
Whisk together the flour, oats, baking powder and soda, salt, cinnamon, and nutmeg. Add the dry mixture to the wet mixer and beat on low speed until combined. Stir in pecans.
Spoon 1 heaping teaspoon (cookies will be small!) on your hand and roll into a ball. Place on the baking sheet about 1 1/2″ apart. The dough gets kind of sticky after a few rolls so rinse your hands and keep them damp every few cookies you roll.
Bake cookies for 10-12 minutes or until browned. Cool cookies on sheet for 5 minutes then transfer to a wire rack to cool completely.
For the filling, beat butter, peanut butter, and powdered sugar in an electric mixer on medium speed. Drizzle in vanilla extract then scrape down the bowl. Add the milk one Tbsp. at a time until you reach desired consistency (easily spreadable!)
Once cookies are cool, spread peanut butter filling on one cookie and top with a second cookie of similar size! Cookies are best served slightly chilled so the peanut butter filling doesn’t ooze out the sides (totally okay if it does though!).