Side Pannel
Peanut Butter and Oatmeal Sandwiches
Peanut Butter and Oatmeal Sandwiches
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 3 c Oats (quick or old
- -fashioned; uncooked)
- 1 1/4 c All purpose flour
- 1 ts Baking powder
- 1 c Peanut butter
- 1 c Sugar
- 3/4 c Margarine or butter;
- -softened
- 1/4 c Light or dark corn syrup
- 1 Egg
- 2 tb Water
- 1 ts Vanilla extract
Directions
FILLING
1 c Peanut butter
2/3 c Light corn syrup
For cookies, preheat oven to 350 degrees F. In medium bowl, combine oats,
flour, and baking powder; set aside. In large bowl, beat 1 cup peanut
butter, sugar, and butter until fluffy. Add 1/4 cup corn syrup, egg, water,
and vanilla; mix until smooth. Stir in dry ingredients. Shape dough into 1
inch balls. Place on ungreased cookie sheets. Using bottom of glass dipped
in sugar, press into 2-1/2 inch circles. Bake for 9 to 11 minutes or until
light golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
For filling, combine peanut butter and corn syrup; mix until smooth. Spread
rounded teaspoonfuls onto flat side of half the cookies; top with remaining
cookies. Sprinkle with powdered sugar and drizzle with melted chocolate if
desired. Store loosely covered. Makes about 2-1/2 dozen cookies.
1 c Peanut butter
2/3 c Light corn syrup
For cookies, preheat oven to 350 degrees F. In medium bowl, combine oats,
flour, and baking powder; set aside. In large bowl, beat 1 cup peanut
butter, sugar, and butter until fluffy. Add 1/4 cup corn syrup, egg, water,
and vanilla; mix until smooth. Stir in dry ingredients. Shape dough into 1
inch balls. Place on ungreased cookie sheets. Using bottom of glass dipped
in sugar, press into 2-1/2 inch circles. Bake for 9 to 11 minutes or until
light golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
For filling, combine peanut butter and corn syrup; mix until smooth. Spread
rounded teaspoonfuls onto flat side of half the cookies; top with remaining
cookies. Sprinkle with powdered sugar and drizzle with melted chocolate if
desired. Store loosely covered. Makes about 2-1/2 dozen cookies.
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