Memory Lane Oatmeal Peanut Butter Creme Sandwiches Recipes

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OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey-always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 15

1-1/2 cups shortening
2-2/3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups old-fashioned oats
FILLING:
3/4 cup shortening
3 cups confectioners' sugar
1 jar (7 ounces) marshmallow creme
1 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

MEMORY LANE OATMEAL PEANUT BUTTER CREME SANDWICHES



Memory Lane Oatmeal Peanut Butter Creme Sandwiches image

Prize-Winning Recipe 2010! What's better than a cookie? Two cookies sandwiched around a creamy peanut butter frosting filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 20

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
1 tablespoon water
1 egg
1 cup creamy peanut butter
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
4 teaspoons milk

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, brown sugar, butter, peanut butter, water and egg until soft dough forms.
  • Roll dough into 40 (1 1/4-inch) balls; place 2 inches apart on ungreased cookie sheet. Press each ball with fingers to slightly flatten.
  • Bake 9 to 10 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • In small bowl, stir peanut butter, frosting and milk until well blended.
  • For each sandwich cookie, spread about 1 tablespoon filling on bottom of 1 cookie. Top with another cookie, bottom side down. Press together lightly, twisting slightly. Store tightly covered at room temperature.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 230 mg, Sugar 18 g, TransFat 1/2 g

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