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Memory Lane Oatmeal Peanut Butter Creme Sandwiches

 12 Ratings
5 Comments
  • Prep Time 1 hr 15 min
  • Total Time 1 hr 15 min
  • Servings 20
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Prize-Winning Recipe 2010! What's better than a cookie? Two cookies sandwiched around a creamy peanut butter frosting filling.

Ingredients

Cookies

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

Filling

1
cup creamy peanut butter
1/2
cup Betty Crocker™ Rich & Creamy vanilla frosting
4
teaspoons milk

Directions

  • 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.

Expert Tips

For even baking, make sure cookies are of the same shape and size.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
300
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
5g
26%
Trans Fat
1/2g
Cholesterol
25mg
8%
Sodium
230mg
10%
Potassium
170mg
5%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
5%
Sugars
18g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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