Oatmeal Peanut Butter Sandwich Cremes (Knockoff Cookies)
You may want to make a double batch, they won't last long. These were gone with three men almost all the same night, a few left in the morning, not sure who snagged the rest... I was lucky to get one~
Take two halves, fill with this delicious peanut butter filling.
Beat ingredients till light and fluffy filling.
Add confectionery sugar to the peanut butter.
Cook till edges are browned to get a nice crisp cookie.
The you will need to flatten them to 1/4 inch thickness.
You don't need much dough two finger fulls is enough for one cookie.
Since I never have time to do these all in one day because of working such long hours, I refrigerate overnight. One hour is plenty.
You can see its thick but not grainy looking.
I process the oatmeal until its fine like flour, it makes a much better consistency .
Oatmeal cookie dough:3/4 cup flour
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
pinch of cinnamon
1 cup of Old Fashioned Oats put in food processor and processed into semi fine flour in food processor
1/4 teaspoon salt
Set aside in a bowl while mixing the next set of ingredients.
In a heavy duty electric mixing bowl, add to bowl:
1/2 cup smooth peanut butter
1 cup of brown sugar
1 stick or half cup of butter (do not sure margarine)
1 egg
1 teaspoon pure vanilla extract
Cream these ingredients together till light and fluffy, add all dry ingredients next and mix together working all together evenly.
Wrap mixture in wax paper and put in refrigerator for about an hour.
Remove from fridge, roll into small rounded balls, two fingers full, then slightly flattened with two fingers, the bottom of a glass or the palm of your hand, no more than 1/4 inch high.(If using one sheet at a time, place dough back in the refrigerator until you are ready for the next batch.) Place on a oil sprayed greased cookie sheets and bake on 350 until cookies are light brown, around 8 to 10 minutes, if you like them hard cook longer, 8 minutes is crunchy but still a little chewy, 10 minutes completely crunchy. Cool for a minute on the cookie sheet and transfer to a wire rack to cool thoroughly. Make filling next. Fill cookie, add another cookie on top to make the sandwich. I used a cheese spreader to spread the filling on. Double the filling of this recipe. This recipe below will give you a thin creme for 3 1/2 dozen cookies.
Creme Filling for cookies:
6 to 7 tablespoons of heavy cream add more if this gets too thick and won't spread easily
1/2 cup plus 1 tablespoon smooth peanut butter
1 1/3 cups of confectionery sugar
3 tablespoons of butter (don't use margarine)
Mix till light and fluffy, depending on the weather, this can dry out and need to add drops of cream to moisten.
Note:
I have had test testers, some think these taste like G.S. Do-Si-Dos, some think Nutter Butters. So if you're a fan of any of these enjoy!
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
pinch of cinnamon
1 cup of Old Fashioned Oats put in food processor and processed into semi fine flour in food processor
1/4 teaspoon salt
Set aside in a bowl while mixing the next set of ingredients.
In a heavy duty electric mixing bowl, add to bowl:
1/2 cup smooth peanut butter
1 cup of brown sugar
1 stick or half cup of butter (do not sure margarine)
1 egg
1 teaspoon pure vanilla extract
Cream these ingredients together till light and fluffy, add all dry ingredients next and mix together working all together evenly.
Wrap mixture in wax paper and put in refrigerator for about an hour.
Remove from fridge, roll into small rounded balls, two fingers full, then slightly flattened with two fingers, the bottom of a glass or the palm of your hand, no more than 1/4 inch high.(If using one sheet at a time, place dough back in the refrigerator until you are ready for the next batch.) Place on a oil sprayed greased cookie sheets and bake on 350 until cookies are light brown, around 8 to 10 minutes, if you like them hard cook longer, 8 minutes is crunchy but still a little chewy, 10 minutes completely crunchy. Cool for a minute on the cookie sheet and transfer to a wire rack to cool thoroughly. Make filling next. Fill cookie, add another cookie on top to make the sandwich. I used a cheese spreader to spread the filling on. Double the filling of this recipe. This recipe below will give you a thin creme for 3 1/2 dozen cookies.
Creme Filling for cookies:
6 to 7 tablespoons of heavy cream add more if this gets too thick and won't spread easily
1/2 cup plus 1 tablespoon smooth peanut butter
1 1/3 cups of confectionery sugar
3 tablespoons of butter (don't use margarine)
Mix till light and fluffy, depending on the weather, this can dry out and need to add drops of cream to moisten.
Note:
I have had test testers, some think these taste like G.S. Do-Si-Dos, some think Nutter Butters. So if you're a fan of any of these enjoy!
Lemon Coolers (a retired Famous knockoff cookie)
Try these on this site as well!
printable recipe
0 Response to "Oatmeal Peanut Butter Sandwich Cremes (Knockoff Cookies)"
Post a Comment