Ingredients for Nutter Butter Cookies
- 1 cup (2 sticks) shortening
- 1 ½ cups granulated sugar
- 1 large egg
- ½ teaspoon salt
- Creamy Peanut Butter
- Quaker Oats
- 2 cups all-purpose flour
- Powdered Sugar
- Cookie Crumbs
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How to Make Nutter Butter Cookies
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) of shortening and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 large egg, ½ teaspoon salt, and 1 cup creamy peanut butter until well combined.
- In a blender or food processor, pulse 2 cups rolled oats until finely ground, almost like flour.
- Add the ground oats and 2 cups all-purpose flour to the wet ingredients. Mix until just combined. Do not overmix.
- Roll rounded tablespoons of dough into 1-inch balls.
- Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each ball to form a 2-inch circle.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- While the cookies bake, prepare the filling: In a small bowl, combine ½ cup creamy peanut butter, ¼ cup powdered sugar, and 2 tablespoons milk. Mix until smooth.
- Let the cookies cool completely on the baking sheets before handling.
- Once cooled, spread a thin layer of filling onto the flat side of one cookie. Top with another cookie to create a sandwich.
- Repeat until all cookies and filling are used.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
39g
Fat
9g
Carbs
5g
