Ingrédients pour Oatmeal Peanut Butter Sandwich Cookies
- Butter
- Creamy Peanut Butter
- Sugar
- Brown Sugar
- Pure Vanilla Extract
- 1 large egg
- 2 ½ cups all-purpose flour
- Baking Soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Quick Oats
- Powdered Sugar
- Milk
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Comment préparer Oatmeal Peanut Butter Sandwich Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 3 cups rolled oats.
- Drop by rounded teaspoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Dip a fork in a bowl of water and press down on each cookie twice to create a criss-cross pattern. This helps to flatten the cookies and prevents them from spreading too much.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **For the Peanut Butter Filling:** In a medium bowl, cream together ½ cup creamy peanut butter, ½ cup (1 stick) unsalted butter, and 2-3 tablespoons powdered sugar until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Once the cookies are completely cool, spread a generous amount of peanut butter filling onto the flat side of one cookie and top with another cookie to create a sandwich.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
116g
Fat
45g
Carbs
14g
