PEANUT BUTTER OATMEAL SANDWICH COOKIES
Provided by Food Network
Categories dessert
Time 50m
Yield 2 dozen sandwich cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended.
- COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats.
- DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.
- BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies.
OATMEAL SANDWICH COOKIES WITH CREAMY PEANUT BUTTER
Makes about 2 dozen small sandwich cookies The cookies are extra chewy and the peanut butter filling won't smoooosh out the sides if the cookies are served slightly chilled. Pro tip. From Joy The Baker
Provided by Karen Basso @Kittymobitty
Categories Cookies
Number Of Ingredients 16
Steps:
- Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add egg and beat on medium speed for about 1 minute. Add the vanilla extract and beat until blended. In a medium bowl, whisk together the oats, flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the pecans last.
- The cookies will be small, so portion about 1 heaping teaspoon of cookie dough into your hand. Roll into a ball and place on the prepared cookie sheet. Keep cookies about 1 1/2-inch apart on the baking sheet. If the cookie dough begins to stick to your hands as you're making dough balls, rinse your hands and portion the dough with just slightly damp hands. Bake for 10 to 13 minutes or until they've reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- To prepare the filling, place butter, peanut butter, and powdered sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed, drizzling in vanilla extract. Scrape down the bowl as necessary. Add milk one tablespoon at a time until you've reached your desired consistency. The filling should be easily spreadable. When cookies are completely cool, flip over and spread half of the cookie bottoms with peanut butter filling. Top with a similar size cookie. Wrap individually and store in the refrigerator. Cookies are best served slightly chilled. Cookies last, wrapped in the fridge, for about 5 days.
OATMEAL SANDWICH COOKIES
These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey-always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER OATMEAL SANDWICH COOKIES
Make and share this Peanut Butter Oatmeal Sandwich Cookies recipe from Food.com.
Provided by Jifreg Recipes
Categories Drop Cookies
Time 50m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- HEAT oven to 350°F Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended.
- COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats.
- DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.
- BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies.
Nutrition Facts : Calories 2140.1, Fat 132.8, SaturatedFat 47.4, Cholesterol 215, Sodium 2156.6, Carbohydrate 203.5, Fiber 15.2, Sugar 122.5, Protein 54.4
OATMEAL PEANUT BUTTER SANDWICH COOKIES
Make and share this Oatmeal Peanut Butter Sandwich Cookies recipe from Food.com.
Provided by Kaarin
Categories Drop Cookies
Time 30m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Cream the butters and sugars. Add the vanilla and egg. Stir in the flour, baking powder, soda, and salt till well combined; stir in the oatmeal.
- Drop by teaspoonfuls onto lightly greased cookie sheets. Press each cookie twice with a wet fork (In a crisscross pattern) to make 1/4 inch thick cookies. I use a small bowl of water to keep the fork wet.
- Bake at 350 degrees F for 10 minutes or until light brown. Cool on wire racks.
- To make filling: Cream all ingredients until smooth. Spread filling between two cookies to form sandwiches and hide from your husband.
Nutrition Facts : Calories 388.6, Fat 22.4, SaturatedFat 9.2, Cholesterol 46, Sodium 341.7, Carbohydrate 42.1, Fiber 2.2, Sugar 29.1, Protein 8
JUMBO OATMEAL-PEANUT BUTTER COOKIES
Make and share this Jumbo Oatmeal-peanut Butter Cookies recipe from Food.com.
Provided by Fauve
Categories Drop Cookies
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Combine first 4 ingredients in a large bowl.
- Set aside.
- Cream butter, peanut butter and sugars in another bowl until light and fluffy using electric mixer at medium speed.
- Add eggs, one at a time to creamed mixture; beat well after each addition.
- Blend in vanilla and milk.
- Gradually stir in dry ingredients, blending well.
- Stir in oats and raisins.
- Drop by tablespoon onto well greased baking sheets (about 2" apart).
- Bake in preheated 350* oven for 15 minutes, or till light golden brown.
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- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., To make the cookies: Combine the sugars, peanut butter, shortening, salt, baking soda, and vanilla, beating until smooth., Add the egg, beating to combine., Stir in the oats and flour., Drop the dough by the heaping teaspoonful onto the prepared baking sheets, leaving about 1 1/2" between them.
- A teaspoon cookie scoop works well here., Using the flat bottom of a drinking glass dipped in sugar, flatten each cookie to about 1/4" thickness, about 1 1/2" diameter.
- If you're a fan of the popular sweet/salty flavor combo, sprinkle each cookie with the tiniest amount of extra-fine salt (or to taste; you know your own tolerance for saltiness)., Bake the cookies for about 12 to 14 minutes, until they're a medium golden brown., Remove them from the oven, and transfer them to a rack to cool.
- Once they're cool, wrap airtight; they'll soften if left unwrapped., Decide which type of filling you want to use.
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