These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference!
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 ...trust me if you don't want to go into a sugar shock!!! lol A thin layer is plenty sweet. Thought this was useful to know, so ingredients aren't wasted. Also, when applying the filling especially when you get anxious like me, it's easier to do it while the cookie is on a flat surface instead of trying to hold it in your hand or raised. The cookie will break in half. 10 min. was perfect baking time. It helps to refrigerate for a little while to ensure cookies aren't flat, but definitely flatten w/fork. While it does flatten, to get that perfect cookie as pictured, it requires you to flatten a little. Using ingredients that are room temperature helps w/the overall consistency of the final product. These were a hit, and people are always amazed these were baked not bought!
Read MoreToo rich. My husband and I were not a fan at all. Won't be making again.
Read More 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 ...trust me if you don't want to go into a sugar shock!!! lol A thin layer is plenty sweet. Thought this was useful to know, so ingredients aren't wasted. Also, when applying the filling especially when you get anxious like me, it's easier to do it while the cookie is on a flat surface instead of trying to hold it in your hand or raised. The cookie will break in half. 10 min. was perfect baking time. It helps to refrigerate for a little while to ensure cookies aren't flat, but definitely flatten w/fork. While it does flatten, to get that perfect cookie as pictured, it requires you to flatten a little. Using ingredients that are room temperature helps w/the overall consistency of the final product. These were a hit, and people are always amazed these were baked not bought!
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 when they come out of the oven, but they set up nicely as they cool. I make mine slightly bigger than the recipe says and bake for exactly 10 minutes, and let them cool four or five minutes before removing them from the sheet. This is my new favorite.
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 4 oz bars of ghiradelli semi-sweet chocolate, or 12 oz of semisweet chocolate chips along with about 3-4 tbsp of crisco. Dip the cookies into the chocolate. I usually dip just one side. Sometimes I dip the whole top of the cookie. You could try the whole cookie in chocolate, but thats pretty indulgent. Anyway, once dipped, set the cookies on wax paper. I do this on the cookies sheets. Then I put a whole sheet of freshly dipped cookies in the freezer. This sets the chocolate. (You can also add sprinkles to the dipped cookies directly after dipping...I shake mine on.)
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 measurement modifications: 4 tablespoons margarine, softened; 1 cup packed light brown sugar; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup peanut butter; ¼ milk; 1 egg; 1 teaspoon vanilla extract; 3 cups quick cooking oats (whir regular rolled oats in food processor if you don’t have quick cooking oats); ½ cup flour. 1 tablespoon butter, softened; 1 cup confectioners' sugar; 1/2 cup smooth peanut butter; and 2 ½ tablespoons milk. For a less crumbly, chewier cookie, I've replaced the butter with margarine and decreased the amount. I increased the brown sugar and omitted the white sugar. I also increased the amount of oats and omitted the baking powder. I used a melon baller to scoop batter onto baking sheet to create the perfect size cookie. :)
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 so much that I had to slam them on the counter to deflat them a bit. All of my ingredients were room temp. and I used old fashioned oats (they make a chewier texture) and I used dark brown suger (when gives a little more richness), I also added vanilla extract to both the cookie and the filling. All of these conditions added up to one of the best cookies I've ever had let alone baked myself.
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 everytime. They are so good I can't keep them away from the anyone!!
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 sugars. I didn't have heavy cream so I sub. cream cheese & used less powdered sugar. Delicious! I also only had old fashioned oats but I don't think you can tell the difference. Thanks for sharing!
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 on their own while baking. I used skim milk in the filling instead of heavy cream and it was fine. Next time I will double the recipe and use more filling in each cookie sandwich! The user who said these taste like gourmet Nutter Butters was absolutely correct. Yum!!!
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 to die for with it!!
These were awesome! I used a 1/2 oz scoop and they turned out the perfect size. I doubled the recipe and got about 40 cookie sandwiches.
Great cookie...My husband and i loved them!!I might try to make the filling a little more creamy next time! TIP: If your oven rack is in the middle, move it down one. This allows the bottom of the cookie to cook a little more so that when it comes time to frost the cookie, the cookie is more stable and doesn't break apart.
I made these cookies for the first time on Christmas Eve to have for dessert on Christmas Day with my neighbor. The cookies turned out wonderful and there was plenty of icing to fill the cookies with when they cooled off enough to pat together and refrigerate until dinner time. They make a very large cookie.
Wonderful peanut butter cookies. Only change i made was using milk instead of cream. Worked out very well.
I thought this recipe was the best! The cookies tasted so good that my husband had them all gone in 2 days. The only thing I would change is to make twice as much the next time so I can have more than 2 of them.
10 TIMES BETTER THAN GIRL SCOUT COOKIES! I made these over the holidays & they were a HUGE HIT. We just picked up my daughter's Girl Scout cookies & I opened a box to compare...GS's are dry & hard (blah.) These are super soft & the cream melts in your mouth. They are my new favorite cookie & that's saying alot since there is no chocolate in them. TIP: Use a 1 1/4" mini ice cream scoop to make smaller cookies. That way when you sandwich them you get more per batch. Be generous with the filling too!
yum. I baked these in a mini tart pan..baked for 10 minutes @350. Got about 50 mini tarts. Filled half of them with peanut butter filling.. the other half with chocolate. Delicious!
These are sweet, crisp, and peanut buttery. Not hard to make, either. I'll be making them again.
These cookies are delicious and easy to make. The filling is so creamy and good, you could probably eat it by its self. If you want them chewier, bake for only 8-9 min. They are wonderful as is, but do get crunchy, if you like that. Anyway, all around very tasty recipe!!!
OMG, These are the best pb cookies ever. I used chunky pb in the cookie batter. I used all natural pb in the filling. Wow!! These cookies are great without the filling. I made them both ways. The filling is pretty rich, so I would make the cookies small to use the filling. If not, go for it. Thanks for the recipe Joanne.
This recipe is outstanding!! I cannot pull myself away from them, seriously! Instead of heavy cream, I used skim milk and it is wonderful. I will double the batch the next time I make them because they are just too good.!!
DELICIOUS! The only change I'd make next time is to make the cookies 1/2 the size recommended. Making 24 cookies as the recipe says (to make 12 sandwiches) yielded 4 inch cookies. They are yummy, but so peanut butter rich that more than one at a time is too much, so smaller cookies would allow someone to have 2 and be happy! Plus, they'll go further! Chunky PB in the dough was a nice suggestion. We will DEFINITELY be making these again.
I have been looking for a perfect peanut butter cookie recipe for years, AND THIS IS IT!!! Didn't have to change a thing in the recipe, although I did refrigerate the dough for an hour and used a small ice cream scoop to make perfect size cookies. The second time I made them I dipped them in milk chocolate and couldn't believe how fast they were gone!! This is a must for any cookie jar :) they freeze and travel well to so loved ones far away can enjoy them as well.
These cookies are Excellent. They tasted exactly like the Do-Si-Dos cookies that I sold in Girl Scounts twenty years ago. I thought they were even better since the cookies were soft. I followed the recipe exactly with one exception, I used butter flavored Crisco instead of butter. Everyone enjoyed them, Thanks Joanne.
JOANNE!!! These are Fantastic. Oh MY ! My husband ooohed and ahhhed and ate 3 (6) at once as soon as they were cooled. The filling is delicious! I fell bad for those who are eating these without the filling. I followed your recipe (with one little change- used 3/4 cup Brown sugar and 1/4 cup white for a chewy cookie). The dough was very sticky so I just spooned it on the cookies sheet and when they came out of the oven they were puffy so I dropped the cookies sheet from about 6" on to the counter top and viola they deflated - perfect cookies. It is so nice to have a totally new cookie recipe in the house. The size of the batch is great too. There is just 2 of us and I got one cookie and my hubby the rest - gone in 48 hours - imagine...he is a cookie monster. Thank you for sharing Joanne.
I used whole wheat flour and crunchy peanut butter. WOW, they turned out fantastic!
DELISH!! Easy to make, even tasty without the cream filling. You may want to double the recipe. They don't make enough! These got eaten as fast as they cooled off.
Oh my goodness these are delicious! I have never tried the GS cookies but I made them last night and brought them to work and many people say they taste just like them...and the whole batch was wiped out by 8:30 am! I reduced the sugar in the cookies to 1/3 c. each white and brown sugar because another reviewer remarked that they were a little sweet. Too late, I realized I had only "old-fashioned" oats rather than "quick cooking" but the texture was great, crispy but chewy. I didn't even bother pressing them down with a fork...I just used my fingertips to "tamp" down the cookies and give them uniform round edges. Just about everyone asked for the recipe. DO make a double-batch. I didn't and wish I had. Thanks Joanne! You are a genius!
Delicious!!! Pressing them down with the fork isn't really necessary...I just slam the pan down when they come out of the oven. Much easier. :) I doubled the cookie dough and kept the filling single as someone else suggested and it worked out well. I'm definitely making these again!
This cookie recipe is easy and SO impressive. I've made them twice - the second time I threw in a bag (12 oz.) of semi-sweet chocolate chips just to cut the peanut buttery taste of it all, and because chocolate makes everything better. Wonderful recipe, thank you so much!
These are amazing! Everyone raved about them and I will definitely be using this recipe over and over! My only minor gripe is that I would have liked just a little more of the filling, but that's just personal preference and I can adjust on my own.
I have already made the batter and frozen it in preparation for the holidays. Tasting the batter did indeed remind me of the infamous Girl Scout cookies. My only regret was that I didn't double the recipe. Can't wait to pop them in the oven. From Regina
Fantastic! Just to re-iterate what others have said: they will not look done at 10 minutes, but pull them out, let them cool completely on the pan, and they are perfect!!
These could possibly be the best cookies I've ever made. I have some tough critics too, and this is the only cookie I ever get requests for. Amazing recipe, didn't change a thing. Thanks so much *****
I made these for my Belgian host family and added hunks of dark Belgian chocolate left to melt on top---my host brother polished them off in no time! Do pay close attention and check them often, they are deceptively pale when done.
This is such a simple and delicious recipe!These are now my go-to cookies for everything, everyone loves them! So much better then the girl scout version!
These are scrumptious cookies! They don't last long at our house. They are better than the Girl Scout version! A truly splendid treat!
My husband got a big smile on his face when he tasted these cookies. He loves Girl Scout peanut butter cookies and he said these were pretty close to the real thing. He said he knew what he wanted me to make for his next manager's meeting at work. I made them according to the recipe and the batch made 24 sandwich cookies. The only difference I did was to smash them down with the side of my hand instead of a fork. They kept sticking to the fork and not my hand. Do keep them to a tsp. size, they look small, but they get bigger. I had very little cream left over. GREAT!
I'm so glad I tried this recipe! I doubled the recipe and used my smallest scoop and ended up with over 3 dozen sandwich cookies. They are delicious! My cookies came out nice and round and did not crumble when I layered the filling. This recipe produces a very nice cookie that is crispy on the outside, but chewy on the inside. The addition of the quick oats makes for a nice texture and flavor. For those having trouble with the cookie spreading too much, it could be because the butter was too soft. For my oven, just under 9 minutes was perfect. I set my timer for 8 minutes and the kept watch to look for that pretty, golden color. I made one pan of cookies that I pressed down lightly with my fingers, but I think the cookies that I pressed down using a fork are prettier. With a big glass of cold milk, this cookie will be a fan-favorite after school snack. Thank you for sharing!
I think it is good because it has frosting. I love frosting, and it is also good because it has oats in it. Yumm Yumm.
These are amazing. I use the recipe as posted and add a layer of melted chocolate chips before I put the sandwiches together. They are great as written, but the extra chocolate layer takes it to a new level!
I decreased the sugars to 1/3 cup each, but otherwise made as directed. They turned out awesome. I was concerned that the filling would be "too much" -- that it would take them from good to over the top (you know, too much of a good thing; sugar, in this case). The filling is really mild and creamy and only slightly sweet and really compliments the sweet cookie. I will make these again; they were a huge hit!
Bake beautifully. Easy and delicious, will be making these a lot. My family went crazy over them!
Perfection! The only change I made is that I coarsley ground the oatmeal in the food processor before adding it to the dough. I will definitely make these again!
Perhaps my expectations were set too high with such rave reviews. I think these are good, but not incredible. I made exactly as the recipe calls for...the cookies are a little on the greasy side. May make again, but I have other cookie recipes I prefer.
Deelish! The cookies themselves are amazing even without the filling. Glad I found this recipe :)
These cookies are incredible, and I just made the cookies without the filling. My children usually avoid cookies made with oatmeal but they love these! Thanks for sharing.
I love these cookies! I have to admit I've never made the filling but these shine all by themselves.
This is the cookie! I am so happy it makes no more than 15 cookie sandwiches because I eat them. Does anyone remember Gaucho peanut butter sandwich cremes from the 60s? These are them. Heaven.
The Icing makes 2 batches worth no question and the cookies SPREAD out so make sure to use a teaspoon to put them on the pan or just give them lots of room ... excellent recipe the hubby and I enjoyed very much
A really good cookie with a great peanut taste. For a change I fill half of the recipe with Nutella for a chocolate / peanut butter cookie. Thanks for sharing.
I doubled the ingredients but NOT the baking powder...and I had to double the filling. THESE were one of the most delicious cookies I have ever eaten..it is an Orgasmic Cookie :-) I also added some vanilla extract to the filling and cookies batter.
Look no further!!! LOVE THEM! With or with out the filling! I won't make any other peanut butter cookies!!!
these are so good they are deadly. while they take a little longer than the conventional peanut butter cookie... the outcome is absolutely worthwhile. i followed the recipe exactly and the cookies are perfect.
These cookies are GREAT! Our 12 year old daughter found this recipe on Allrecipes & made them the same day. We all enjoyed the excellent results...& added this recipe to our bulging recipe box! Thanks for a winner! P.S. Using the smallest cookie scoop really helped make uniform cookies.
Very nice. I'm only giving it 4 stars because it was INCREDIBLY sweet and too rich for my tastes. I will definately make these again, but next time I'll use less butter and sugar and probably not make the filling
I doubled the recipe and used half crunchy and half creamy "natural" peanut butter. Not sure why several reviews said they were greasy, mine weren't at all. I think they are even better the next day. This recipe is a keeper.
I made it exactly how the recipie said with one exception. I used old fashion oats as some reviewers mentioned it would leave the cookie more chewy. I did not make them into sandwhiches, but did add chocolate chips to the top before baking. I did chill the batter before putting it on pans and pressed with a fork. I can't stop eating them!! They are great.
OMG! If I could give these 10 plus stars, I would! Holy Cow they are SOOOO good! I love(d) the girl scout cookie version of these but these have surpassed those, ten times over. When I gave one to my husband to try his eyes got all big and he said, "MMMMMM" and kept eating them! I don't think he came up for air until almost all the cookies were gone. LOL. I will be making these often I think ( ;
It's a very good recipe however all that butter makes it way to grease so I cut it down to half and they turned out beautiful. I didn't have heavy cream so I used cream cheese like another reviewer suggested and they came out wonderful.
I just made these last night... without the filling. And they're great! they taste good even without filling. :) I will make these again, very soon... So far its the best cookies I had baked! My friends loved the taste, and these are such soft cookies. They easily break though. But still, 5 starts for this recipe! Thanks so much for this recipe!
I made these just before Christmas for my cookie tins. I didn't love them but that's because I prefer chewy cookies. Though the flavor was great! I took them to my roommate's parent's house and they were the first cookie gone. I'll keep the recipe on hand since it seemed to be a hit.
Oh.My.Goodness. These are amazing!!! I had to quadruple the recipe the second time I made them for our group of friends on football Sunday. They were gone before I could even have one. I followed the recipe exactly. If you love peanut butter, this cookie is a must!
These cookies are absolutely amazing...I've been making them for two years in a row during the holiday season...I always make a batch for my grandmother (a diehard PB lover) and give them to her in Christmas tin containers. But I do tend to make the cookies themselves larger than the recipe suggests to make more decadent "sandwiches."
Oh, my goodness! These are wonderful! Great peanut butter taste. The cookies are perfect and the filling is magnificent. Love 'em Love 'em Love 'em If you are looking for an oatmeal peanut butter cookie recipe - look no further - this is it!
I thought these were pretty good. They were a little rich and kind of greasy for me. I agree with some of the other reviewers, it might be better to decrease the butter and increase the peanut butter. Also, I made them gluten free by using gluten free flour and quinoa flakes instead of oats. My first time using them and they worked great!
Wish I could give this one more stars! This is the best peanut butter cookie i've ever had. I followed directions exactly, except adding a little extra peanut butter to both the cookie and the frosting. Maybe 1/2 cup. Sooooo good.
This recipes is great! It is a little time consuming but the dough refrigator's very easily. Perfect for a cookie platter.
I wish I could have video-taped my husband taste-testing these! He turned into a little bug-eyed kid! So yummy and so rich. I used Adam's natural peanut butter and everything I kept true to the recipe.
I followed recipe exactly. We love peanut butter cookies and with the reviews I was excited to give this one a try. Unfortunately this was not one of our favorites, the cookies turned out hard and the consistency when placing them on the pan was like whipped cream. I'm still looking for that perfect soft, moist and very peanuty flavor peanut butter cookie.
My family really enjoyed these cookies. I did not have heavy cream and used Fat-Free Milk and the filling was delicious. I'm sure it would be even more decadent with the cream. Loved it and will definitely make again.
The ultimate cookie. Just don't look up the fat and calorie count. These were a little work intensive but worth it. The ship well. Mailed them to Ohio, got there still moist and yummy.
OMG these are sooo good, very rich w/ the filling (excellent but rich) I doubled the cookie recipe but not the filling, so I did half w/ filling half w/out. Excellent P.B. cookies !!!
These take a little time, but worth it!!!
Best peanut butter cookie ever. It doesn't make a lot (about 2 dozen small cookies) , so when I make these for work or the family I have to double the recipe. The cookies by themselves is wonderful, but add the icing and they are to die for.
DELICIOUS!!!! I will make this over and over again. I took heed to what other reviewers had written, so I doubled the cookie recipe. It was a good idea if you are plan of making the sandwich cookie, otherwise you are fine to use the recipe as is.
I made the cookies a little smaller and cooked for 8 minutes. Someone else said, they don't look done but they are, remember this advice - it is true. Other than size I changed nothing and it was fantastic! I can not wait to make these again and again.
AMAZING! The Girl Scout version has always been my Dad's favorite, but these put the Scouts to shame! The look on his face said it all...This recipe is a keeper!
sooooo good! I didpped 1/2 in chocolate and people couldnt stop talking about them!
Lovely cookies! I made them just as the recipe called and they were a hit. You don't even know that the oatmeal is in there! Make sure that the cookies are soft, not crispy - they taste much, much better that way in the sandwiches.
This was really good! Although I thought the sandwich cookie was a bit too much! My husband and I enjoyed the cookies just as they are out of the oven, there was no need to do anything else to them.
Delicious cookies! I have made a couple times, once using leftover icing from a cinnamon roll recipe (Clone of a Cinnabon), as I didn't have any cream, and tonight just frosting with 1/2 cup PB, a few dashes milk, and some powdered sugar (didn't use butter). Thank you! My boyfriend and I love them.
OMG these were wonderful!!!! I doubled the recipe which made 44 sandwiched cookies. Unsandwiched as just a regular cookie, I give this 5 stars... sandwich these together as the recipe suggests and I would love to give these 10 stars BUT dip these in chocolate as another review suggested and these were way off the charts good!!!!
Wow...I'm impressed. I made these on a whim for a birthday gathering tomorrow nite. I just knew they would be too peanut buttery, but they're truly decedant and you can taste the heavy cream in them. Very good. I went by the recipe except for using DARK BROWN SUGAR only b/c that's all I had. They turned out great though! I eyeballed it and came out with 26 cookes making 13 sandwiches and they're the a regualar choc chip cookie size.
I can't believe how easy and amazing these cookies are. They taste soooo much better than the Girl Scout peanut butter sandwich cookies do. They even taste great straight from the freezer..... I did add about 1/8 c. more of peanut butter in the dough portion. It still turned out great. No problems there. I also used half and half for I didn't have whipping cream.
These are FANTASTIC! I made the recipe exactly as written. I whipped the filling mixture with my beater for about 2 minutes to make it light and fluffy. I also dipped half of my batch in home made chocolate ganache. So much for the New Year's diet!
I doubled the recipe, I knew these would go fast! I also didn't like the consistency of the frosting in the middle, so I added twice as much heavy whipping cream. It was much easier to spread and nice and fluffy. Be sure to use a teaspoon to make the balls, I used a tablespoon and they spread way too big.
These are great! I followed the recipe to a 't'. Only change was to not cook for the full 10 minutes.
These are the best peanut butter cookie I've ever made. Actually, I didn't make them with peanut butter; instead, I used fresh honey roasted cashew butter that I got for Christmas, and they were AMAZING. I didn't bother filling them; the cookies alone are outstanding. I served them at a Super Bowl party and everyone raved. Will definitely make them again using peanut butter and other types of nut butters.
Canada doesn't get different types of Girl Guide cookies but I wish we got these. Really great, although I would have liked a stronger Peanut flavor. We didn't add the filling ~ Kids wouldn't stop eating them just the way they are. I did make a batch with Bittersweet chips just to off set the sweet. Excellent!!
FanTAStic! The dough was too sticky to flatten, but it didn't matter - they spread perfectly. I added slightly more cream to the frosting to make it little thinner and creamer. This made way more than 12 servings - we made 24 sandwiches, and they're too sweet to have more than 1 at a time. I even thought they could have been smaller. But I *loved* them and will make them again!
These cookies are fabulous! I definitely will be making these for my next potluck! I did not think the filling was too sweet at all and had no problem slathering it on nice and thick ;) I baked them on the lighter side (about 9 min or so) so they stayed nice and soft. These won't last long in my house! Thanks!!!!!
These cookies are exceptional! I would not change a thing about this recipe, although I did double the batch and they still came out perfectly. When I bake I always share my goodies with family and friends and they could not believe how awesome these cookies were. I will definitely be making these cookies often. Thanks for sharing this yummy recipe Joanne.
