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4.84 from 6 votes

Peanut Butter Oatmeal Sandwich Cookies

The softest, most tender peanut butter cookies, sandwiched together with rich peanut butter frosting! These Peanut Butter Oatmeal Sandwich Cookies are a homemade version of the Girl Scout cookies called Do-si-dos. 
Prep Time10 mins
Cook Time8 mins
Chill Time1 hr
Total Time1 hr 18 mins
Course: Dessert
Cuisine: American
Servings: 29
Calories: 262kcal
Author: Karen


For the cookies

  • 1/2 cup butter softened (1 stick)
  • 1/2 cup butter-flavored shortening*
  • 1 cup dark brown sugar or light
  • 3/4 cup granulated sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 & 1/2 cups flour spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup quick oats**
  • 1/2 cup old fashioned oats**

For the frosting

  • 4 tablespoons butter
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tablespoons milk OR cream plus more
  • 1 teaspoon vanilla


  • In a large bowl or stand mixer, beat 1/2 cup butter and 1/2 cup shortening for 2 minutes, scraping the sides and bottom.
  • Add 1 cup brown sugar and 3/4 cup white sugar. Beat for 2 minutes, until light and fluffy, scraping the sides and bottom of the bowl.
  • Add 1 cup peanut butter and beat until incorporated.
  • Add 2 eggs and 1 teaspoon vanilla. Beat well, scraping sides and bottom.
  • Add 1 and 1/2 cups flour but don't mix it in. Use a small spoon to stir 2 teaspoons baking soda and 1 teaspoon salt into the flour. Then beat the dry ingredients gently into the wet ingredients. Stop mixing when there are still flour streaks.
  • Add 1 cup quick oats and 1/2 cup old fashioned oats. Stir until incorporated but do not over mix. Make sure you scrape the sides and bottom.
  • Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight).
  • When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
  • Use a 1 inch cookie scoop to measure out the dough. 
  • Bake the cookies at 350 for 8-10 minutes until the centers have just barely lost their shine. The edges should be firm. Do not over bake.
  • Let cool on the sheet for 5 minutes before removing to a cooling rack. Let cool completely while you make the frosting.
  • Make the frosting: In a large bowl or stand mixer, beat the butter until it is smooth and creamy. Add 1/2 cup  peanut butter and combine. 
  • Add 1 cup powdered sugar and beat, scraping the sides. 
  • Add 2 tablespoons of milk or cream to start. Add 1 teaspoon vanilla.
  • Add more milk or cream, a couple teaspoons at a time, until it has reached a good spreading consistency that you like. 
  • Spread about a tablespoon of frosting on the bottom of each cookie, then sandwich with another cookie. Devour! So good dipped in milk. 


*You can replace the shortening with butter! The cookies will be delicious, but not quite as soft as with shortening. I tried it both ways. 
**You can use any combination of old fashioned oats and quick oats that you like. All old fashioned, all quick, or a combo. It's really just personal preference! 


Serving: 1cookie sandwich | Calories: 262kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 267mg | Potassium: 127mg | Fiber: 1g | Sugar: 18g | Vitamin A: 166IU | Calcium: 20mg | Iron: 1mg