Peanut butter and oatmeal sandwiches

30 Servings

Ingredients

Quantity Ingredient
3 cups Oats (quick or old fashioned; uncooked)
1¼ cup All purpose flour
1 teaspoon Baking powder
1 cup Peanut butter
1 cup Sugar
¾ cup Margarine or butter; softened
¼ cup Light or dark corn syrup
1 Egg
2 tablespoons Water
1 teaspoon Vanilla extract
1 cup Peanut butter
⅔ cup Light corn syrup

Directions

FILLING

Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@... (Micaela Pantke) (COLLECTION) From: the1edr@... (Erica D. Rodgers) Source: FAVORITE BRAND NAME COOKIE COLLECTION, published by Crescent Books.

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 ¼ 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 2-½ 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 2-½ dozen cookies.

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