Butterscotch Oatmeal Peanut Butter Sandwich Cookies

Hi my fellow bakers! How is everyone doing ? As I write this post today, there is news that the vaccine for the virus has just been sent to select hospitals in the United States. What an exciting and important day this is for us all! I am saying a prayer that everyone of us will be vaccinated soon and that this terrible virus will be gone for good!!

Now, back to happier news and COOKIES! 🙂 My latest cookie creation is a lot of what I love about dessert all rolled up into one super scrumptious cookie. My Butterscotch, Peanut Butter, Oatmeal Sandwich Cookies are so so yummy and I made them super big, of course. They are filled with a silky peanut butter cream for extra decadence!  You can make them smaller if you like, but I like my cookies extra large so I can say that I only ate one cookie 🙂

Let me know if you love them and I hope you are all doing well and staying healthy. Sending you lots of love!!


What a super yummy batter 🙂

I used a large cookie scoop to make these. You can certainly use a smaller scoop for smaller cookies 🙂

Look at all that goodness in one cookie 🙂 The peanut butter cream is so silky smooth 🙂

Spread love and peanut butter cream 😉

These cookies are simply divine all by themselves!

This was a fun shoot for me 🙂 I love the holiday decorations!!

Fill them extra full for extra yumminess 🙂

They will make the perfect holiday gift or a super delicious part of your cookie exchange 🙂

How pretty are they?

I absolutely love these cookies!Happy Holidays my friends! xo

Butterscotch Oatmeal Peanut Butter Sandwich Cookies

Makes: 15 large sandwich cookies Prep time: 30 minutes Bake time: 19 to 20 minutes



1 and 1/2 cups of softened Organic Valley Unsalted Butter

1 and 1/2 cups crunchy peanut butter

2 cups dark brown Dixie Crystals Dark Brown Sugar

3 eggs

2 teaspoons Nielsen Massey Vanilla Extract

3 cups old fashioned oats

2 and 1/2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1, 11 ounce bag of butterscotch chips

Peanut Butter Cream Filling

6 tablespoons softened Organic Valley Unsalted Butter

1 cup smooth peanut butter

2 cups Dixie Crystals Confectioners Sugar

5 tablespoons Organic Valley Heavy Cream

1/2 teaspoon Nielsen Massey Vanilla Extract

pinch of salt


Preheat your oven to 350 degrees.

Line several baking pans with parchment or silicone baking mats and set aside.

To make the cookies, in the bowl of your stand mixer, cream together the butter and brown sugar and peanut butter.

Beat until smooth and creamy.

Add in the eggs, one at a time and mix until combine.

Add in the vanilla and combine. Scrape down the sides of the bowl.

Next, add in the oatmeal and combine.

Mix in the baking soda, salt and flour and mix until combined. Add in the butterscotch chips.

Do not over mix.

With a larger ice cream scoop, scoop 6 balls of dough per baking sheet.

If you are using a smaller sized scoop, you can fit 12 balls of dough per sheet.

Adjust the baking time if you are using the smaller scoop, (approximately 10 minutes of bake time)

You need to have enough room for the cookies to spread.

Bake the cookies for 19 to 20 minutes or until lightly golden brown. Do not over bake them.

Cool the cookies on the pan for 10 minutes, then transfer them to a wire rack to cool completely before filling them.

Make the peanut butter filling

In your stand mixer with a whisk attachment, beat the butter and peanut butter until smooth and creamy.

Add the pinch of salt, vanilla and heavy cream.

Mix to combine.

Slowly add in the confectioners sugar and beat until creamy and fluffy.

This recipe makes a lot so be generous with the filling 🙂

Fill the cookies when they are totally cool.

Store in an airtight container for a few days.

Wrap them in wax paper and foil and store in the freezer for up to two months.


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