Okay, so obviously these are not the kind of things you’d send with your kids in their lunches at school, due to allergy risks and such, but damn, these cookies are really good, so i felt the need to share! So if you are lucky enough to live in a peanut free household, I would definitely suggest giving these bad boys a try. I originally got the idea from a Betty Crocker cookbook, which suggested using Betty Crocker cookie mix as a base for the cookies, but I was unable to actually buy the suggested cookie mix in Canada.
Thus, I used my own recipe for oatmeal peanut butter cookies, and made an easy but delicious spread for the middle. The best part of these sandwiches is how superbly soft they are, so be mindful of over cooking to keep them nice and soft. All that being said, here it is!
Ingredients
- 1/2 cup margarine, softened
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cups oats, quick oats for baking
- 1/2 cup peanut butter
- 1/2 cup Betty Crocker vanilla icing
Directions
- Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
- Add flour, oats, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
- Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don’t overcook. We store them in a plastic storage containers, and they stay soft!
- Let cool on counter, mix up the vanilla icing with the peanut butter in a small bowl. Use it as the filling to spread between two cookies and voila- Oatmeal Peanut Butter Cookie Sandwiches! Enjoy!