Why These Cookie Sandwiches Feel Extra Special
There’s something deeply comforting about oatmeal cookies, especially when peanut butter is involved. Add a layer of raspberry preserve in the middle, and suddenly you’ve got a cookie that feels both nostalgic and a little fancy. I love making these when I want something homemade but not fussy. The dough comes together easily, and the smell alone—nutty, buttery, slightly caramelized—makes the kitchen feel instantly cozy.
These cookie sandwiches strike that perfect balance: soft centers, lightly crisp edges, and a sweet-tart filling that cuts through the richness. They’re the kind of treat you reach for with a cup of coffee and end up lingering over longer than planned.
Ingredients You’ll Need for Peanut Butter Oatmeal Cookie Sandwiches
This recipe uses everyday baking staples, which is part of its charm. Make sure your butter is properly softened—it really helps with texture.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- Raspberry preserve, as needed
- Powdered sugar, for dusting
Creaming the Base for Soft, Chewy Cookies
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. I always do this first so I’m not scrambling later with dough on my hands.
In a large bowl, cream together the softened butter, peanut butter, brown sugar, and white sugar until smooth and fluffy. This step matters more than it seems—it’s what gives the cookies their soft, chewy interior. You’ll notice the mixture lighten slightly in color and become almost creamy in texture.
Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. The batter should look silky and cohesive at this point.
Bringing the Dough Together with Oats and Flour
In a separate bowl, combine the flour, rolled oats, baking soda, and salt. I like to whisk everything together to evenly distribute the baking soda—no one wants uneven rise.
Gradually add the dry ingredients to the wet mixture. Mix just until combined. The dough will be thick and slightly sticky, with visible oats throughout. It should hold its shape easily when scooped.
Shaping and Baking for Perfect Texture
Scoop the dough into evenly sized portions, roll them gently into balls, and place them on the prepared tray. Flatten each one slightly with your palm. They won’t spread much in the oven, so this step helps them bake evenly.
Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft. This is key—overbaking will dry them out. I usually pull them out when they look just barely done; they firm up as they cool.
Let the cookies cool completely on a wire rack before assembling. This takes patience, but it’s worth it. Warm cookies plus jam equals sliding mess.
Filling and Assembling the Cookie Sandwiches
Once cooled, spread a generous layer of raspberry preserve on the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. The jam should peek out just a little—it’s part of the charm.
Right before serving, dust the tops lightly with powdered sugar. It adds a soft sweetness and makes them look bakery-worthy with minimal effort.
Flavor Variations You Can Easily Try
If raspberry isn’t your favorite, strawberry or blackberry preserves work beautifully here. Apricot is another surprisingly good option with peanut butter.
You can also swap half the peanut butter for almond butter for a milder, nuttier flavor, or add a pinch of cinnamon to the dough for warmth. I’ve even added mini chocolate chips to the cookies when I’m feeling indulgent—no regrets.
Serving and Storing These Cookie Sandwiches
These cookies are best enjoyed the day they’re assembled, when the contrast between soft cookie and jammy center is at its peak. That said, they store well in an airtight container in the fridge for up to three days.
If you want to prepare ahead, bake the cookies in advance and sandwich them just before serving. They’re great for gatherings, lunchbox treats, or those moments when you want something sweet but comforting.
Nutrition Notes and Baking Balance
These cookies are rich, thanks to the peanut butter and butter base, but the oats add a hearty texture that makes them feel more satisfying. One sandwich goes a long way. I find that having a single cookie with tea feels indulgent without being overwhelming.
Common Questions About Oatmeal Cookie Sandwiches
Can I use natural peanut butter?
You can, but the texture may be slightly looser. If it’s very oily, stir well before measuring.
Why did my cookies turn out dry?
They were likely baked a bit too long. Pull them out when the centers still look soft.
Can I freeze these cookies?
Yes. Freeze the baked cookies without filling. Thaw, then assemble with jam when ready to serve.
Do I have to use oats?
The oats are essential for texture here. Without them, the cookies lose their signature chew.
These Peanut Butter & Raspberry Preserve Oatmeal Cookie Sandwiches are one of those recipes that feel simple but deeply satisfying. Once you make them, they tend to become a repeat bake—the kind you turn to when you want something familiar, cozy, and just a little special.
