These were great. However, I modified them the second time I made them. They were a bit too greasy and crumbly and the filling was too thin and I so next time I will make these ingredient and measurement modifications:
4 tablespoons margarine, softened;
1 cup packed light brown sugar;
½ teaspoon baking soda;
½ teaspoon salt;
¾ cup peanut butter;
1 teaspoon vanilla extract;
3 cups quick cooking oats (whir regular rolled oats in food processor if you don’t have quick cooking oats);
½ cup flour.
1 tablespoon butter, softened;
1 cup confectioners' sugar;
1/2 cup smooth peanut butter; and
2 ½ tablespoons milk.
For a less crumbly, chewier cookie, I've replaced the butter with margarine and decreased the amount. I increased the brown sugar and omitted the white sugar. I also increased the amount of oats and omitted the baking powder. I used a melon baller to scoop batter onto baking sheet to create the perfect size cookie. :)
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These were great. However, I modified them the second time I made them. They were a bit too...