Peanut Butter And Oatmeal Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookie | 30 | Servings | |
INGREDIENTS
| 3 | c | Oats, quick or old |
| fashioned uncooked | ||
| 1 1/4 | c | All purpose flour |
| 1 | t | Baking powder |
| 1 | c | Peanut butter |
| 1 | c | Sugar |
| 3/4 | c | Margarine or butter |
| softened | ||
| 1/4 | c | Light or dark corn syrup |
| 1 | Egg | |
| 2 | T | Water |
| 1 | t | Vanilla extract |
| 2/3 | c | Light corn syrup |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) From: the1edr@cabell.vcu.edu (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 1/4 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 2-1/2 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 2-1/2 dozen cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 79
Total Fat: 9.2g
Cholesterol: 18.4mg
Sodium: 65.4mg
Potassium: 65.5mg
Carbohydrates: 20.4g
Fiber: <1g
Sugar: 10.3g
Protein: 3g