OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
OATMEAL PEANUT BUTTER COOKIES III
These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference!
Provided by Joanne Reaney
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
- In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
- Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
- To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 42.2 g, Cholesterol 47.7 mg, Fat 23.5 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 9.9 g, Sodium 343.4 mg, Sugar 29.2 g
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
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 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
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
These chocolate peanut butter oatmeal cookies are filled with delicious surprises in every bite. We can't decide whether the chocolate chips, toasted walnuts or Reese's Pieces™ are our favorite, but thankfully we don't have to! These easy-to-bake cookies use two different pouches of Betty Crocker™ cookie mix, which gives them a delicious flavor but keeps the recipe simple and easy-to-make. We suggest doubling this recipe because these fan-favorite peanut butter oatmeal cookies tend to go quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
- On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
- Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 16 g, TransFat 0 g
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PEANUT BUTTER OATMEAL SANDWICH COOKIES - TWO PEAS
From twopeasandtheirpod.com
5/5 (1)Estimated Reading Time 4 mins
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Mix until combined. With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Finally, add the oats and mix until just combined.
- Take about 1 tablespoon of dough and roll into a cookie ball. Place on prepared baking sheet, leaving about 2 inches between the cookies. Bake for 10-12 minutes, or until the cookies are slightly golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.
- While the cookies are cooling, make the filling. Combine the butter, peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Add the heavy cream and beat until light and fluffy. Using a knife, spread peanut butter filling onto the flat side of a cookie. Find a cookie the same size and sandwich the cookies together, pressing the filling to the edges.
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4.3/5 (30)Total Time 47 mins
- 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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