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Oatmeal Peanut Butter Cookies III

"These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference!"
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40 m servings 397 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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. 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. 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. 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.

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Read all reviews 962
  1. 1206 Ratings

Most helpful positive review

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 me if you don't w...

Most helpful critical review

Too rich. My husband and I were not a fan at all. Won't be making again.

Most helpful
Most positive
Least positive

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 me if you don't w...

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 ...

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...

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 ...

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 s...

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...

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...

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 t...

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...