Oatmeal Peanut Butter Cookies III

SUBMITTED BY: Joanne Reaney PHOTO BY: missteacher

"These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference!"

SERVINGS & SCALING

Original recipe yield: 2 dozen

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INGREDIENTS

3/4 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
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

READ REVIEWS (227)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Sep. 14, 2005 by Erin C.

I made these without the filling, and they're delicious as a stand-alone cookie! Super quick and easy, too. The trick is to avoid the temptation to over-bake them, because they don't LOOK done when they come out of the oven, but they set up nicely as they cool. I make mine slightly bigger than the recipe says and bake for exactly 10 minutes, and let them cool four or five minutes before removing them from the sheet. This is my new favorite.

9 users found this review helpful

Reviewed on Jun. 20, 2007 by kristen1139

HOLY COW ARE THESE GOOD! One of the best cookies I have ever had. I am not sure why (maybe handling of butter) but my cookies did not turn out thin like some of the pictures. Mine puffed up so much that I had to slam them on the counter to deflat them a bit. All of my ingredients were room temp. and I used old fashioned oats (they make a chewier texture) and I used dark brown suger (when gives a little more richness), I also added vanilla extract to both the cookie and the filling. All of these conditions added up to one of the best cookies I've ever had let alone baked myself.

5 users found this review helpful

Reviewed on Aug. 10, 2006 by Probey

These are the BEST! Wow, very tasty. I baked the cookies for 8-9 minutes, which was perfect. They are sooo soft, even the next day. And you don't need to flatten the cookies because they flatten on their own while baking. I used skim milk in the filling instead of heavy cream and it was fine. Next time I will double the recipe and use more filling in each cookie sandwich! The user who said these taste like gourmet Nutter Butters was absolutely correct. Yum!!!

5 users found this review helpful

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