Peanut Butter Oat Sandwich Cookies
Preheat oven to 350°F. To make cookies: Beat peanut butter, sugar and butter in a large bowl with mixer at medium speed until creamy. Add egg, corn syrup, water and vanilla; beat until smooth. Stir in oats, flour and baking powder.
Ingredients
Cookies:
- 3 cups quick oats (not instant)
- 1-1/4 cups all-purpose flour
- 1 teaspoon Fleischmann's® Baking Powder
- 1 cup creamy peanut butter
- 1 cup turbinado sugar
- 3/4 cup butter
- 1 egg
- 1/4 cup Crown® Lily White® or Golden Corn Syrup
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
Cookie Filling (Optional):
- 1 cup creamy peanut butter
- 2/3 cup Crown® Lily White® Corn Syrup
- 1-1/4 cups powdered sugar
Method
Preheat oven to 350°F.
To make cookies: Beat peanut butter, sugar and butter in a large bowl with mixer at medium speed until creamy. Add egg, corn syrup, water and vanilla; beat until smooth. Stir in oats, flour and baking powder.
Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten each ball to a 2-1/2-inch circle using fingertips or heel of hand. TIP: If dough is sticky, place in freezer for 15 minutes before shaping.
Bake 8 to 10 minutes or until golden around edges. Cool 1 minute on cookie sheet. Remove; cool on wire rack.
If desired to make cookie filling: Combine peanut butter and corn syrup in a small bowl; stir until blended. Add powdered sugar and stir until blended. Spread 1 rounded teaspoonful filling on bottoms of half the cookies; top with a second cookie.
