Memory Lane Oatmeal Peanut Butter Creme Sandwiches

 

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

• 1 Heat oven to 375°F. In large bowl, stir cookie mix, brown sugar, butter, peanut butter, water and egg until soft dough forms.
• 2 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.
• 3 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.
• 4 In small bowl, stir peanut butter, frosting and milk until well blended.
• 5 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.