Memory Lane Oatmeal Peanut Butter Creme Sandwiches Recipes

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OATMEAL SANDWICH COOKIES

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



Oatmeal Sandwich Cookies image

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.

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

PEANUT BUTTER CREAM SANDWICH COOKIES

This is a recipe I plan to use for my Christmas give-aways this year. It's from Better Homes & Gardens. I'm putting it here so it will be easy to find and also so I can add it to my Zaar shopping list when I do my Christmas cooking shopping (as all my Christmas give-aways will be from your submitted Zaar recipes!!). The cookie recipe follows and the filling recipe is in the directions below.

Provided by OB Nurse

Categories     Dessert

Time 22m

Yield 48 filled cookies

Number Of Ingredients 9



Peanut Butter Cream Sandwich Cookies image

Steps:

  • For Cookies:.
  • Preheat oven to 350 degrees.
  • In a bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.
  • Add brown sugar, egg, and vanilla. Beat untill combined, scraping sides of bowl.
  • Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
  • Form dough into balls, using a level teaspoon each. Place 11/2 inches apart on ungreased baking sheet. Flatten by making crisscross marks with the tines of a fork dipped in sugar.
  • Bake 7 to 8 minutes. Cool on baking sheet 1 minute then transfer to wire rack.
  • For Peanut Cream Filling mix 3/4 cup chunky peanut butter, 3/4 cup marshmellow cream, 3 tablespoons milk, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cumin.
  • Spread one teaspoon of Peanut Cream Filling on flat side on one cookie and top with another cookie.
  • Store in airtight container for 3 days. You can freeze unfilled cookies for up to a month.
  • You can also make the cookies from a package mix and use this cream filling recipe.

Nutrition Facts : Calories 73.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 3.9, Sodium 48.2, Carbohydrate 9.7, Fiber 0.3, Sugar 6.8, Protein 1.1

1/2 cup chunky peanut butter
1/2 cup shortening
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup granulated sugar

OATMEAL PEANUT BUTTER SANDWICH COOKIES

Make and share this Oatmeal Peanut Butter Sandwich Cookies recipe from Food.com.

Provided by Kaarin

Categories     Drop Cookies

Time 30m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 15



Oatmeal Peanut Butter Sandwich Cookies image

Steps:

  • Cream the butters and sugars. Add the vanilla and egg. Stir in the flour, baking powder, soda, and salt till well combined; stir in the oatmeal.
  • Drop by teaspoonfuls onto lightly greased cookie sheets. Press each cookie twice with a wet fork (In a crisscross pattern) to make 1/4 inch thick cookies. I use a small bowl of water to keep the fork wet.
  • Bake at 350 degrees F for 10 minutes or until light brown. Cool on wire racks.
  • To make filling: Cream all ingredients until smooth. Spread filling between two cookies to form sandwiches and hide from your husband.

Nutrition Facts : Calories 388.6, Fat 22.4, SaturatedFat 9.2, Cholesterol 46, Sodium 341.7, Carbohydrate 42.1, Fiber 2.2, Sugar 29.1, Protein 8

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 egg
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup quick oats
3 tablespoons butter, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
2 tablespoons milk

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