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Peanut Butter Oat Sandwich Cookies

Good with or without the filling!

Quick Facts

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



  • 3 cups quick oats (not instant)
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon Argo® 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


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  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 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.