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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
1 cup miniature chocolate chips
3 tablespoons butter, softened
1 cup confectioners sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
In a large bowl, cream together 1/2 cup butter, 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. Mix only until combined. Add chocolate chips, oatmeal and fold in gently to the dough.
Using a small cookie scoop, make uniform cookie dough balls (should be about 1 tbsp of dough). Roll each into a ball and place them onto a greased baking sheet pressing each mound down with the palm of your hand to 1/4 inch thick cookies. Bake at 350 degrees F for 9-10 minutes, or until cookies are a light brown. Let them cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
To Make Filling: Cream 3 tablespoons butter with the confectioners sugar, 1/2 cup smooth peanut butter, and the cream. Fill the filling into a pastry bag or large resealable bag (cutting the corner to make a make-shift pastry bag) and squeeze filling onto half of the cooled cookies, then top with the other half to form sandwiches.
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PEANUT BUTTER, CHOCOLATE CHIP AND OATMEAL SANDWICH COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
1 cup miniature chocolate chips
3 tablespoons butter, softened
1 cup confectioners sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
In a large bowl, cream together 1/2 cup butter, 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. Mix only until combined. Add chocolate chips, oatmeal and fold in gently to the dough.
Using a small cookie scoop, make uniform cookie dough balls (should be about 1 tbsp of dough). Roll each into a ball and place them onto a greased baking sheet pressing each mound down with the palm of your hand to 1/4 inch thick cookies. Bake at 350 degrees F for 9-10 minutes, or until cookies are a light brown. Let them cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
To Make Filling: Cream 3 tablespoons butter with the confectioners sugar, 1/2 cup smooth peanut butter, and the cream. Fill the filling into a pastry bag or large resealable bag (cutting the corner to make a make-shift pastry bag) and squeeze filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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