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Memory Lane Oatmeal Peanut Butter Creme Sandwiches

Prep 1 hr 15 min
Total 1 hr 15 min
Servings 20

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

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

Steps

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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 Facts

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;