So honestly, I forgot I made these cookies a couple of weekends ago. I was getting over being sick and still in that weird fog. I remembered that I made some Ramen recipe that failed, but figured that was it and didn't have any new recipes to upload. Silly me.
Well, I made these knock off Nutter Butters. My throat was all sore so they went down pretty rough, and with all the struggles I had I concluded they weren't very good. But I think my problem was that I was eating them warm, hence expecting them to be soft and gooey. Generally I like my cookies that way, but once you've refrigerated these cookies they are excellent all crunchy-like.
Tom liked them despite his sore throat as well, and his mom even went back for seconds even though she barely eats sweets. So, hopefully you kept reading my rambling and realized I've concluded that this is a great recipe, because otherwise it would just seem silly for me to put up a bad recipe. (Don't worry, I delete those off my hard drive.)
I had to modify this recipe a bit, but I originally found it here.
Cookies:
1 stick butter
1 tsp vanilla extract
1 cup instant oats
1/3 cup sugar
1/3 cup brown sugar
1/3 cup peanut butter
1 1/4 all-purpose flour
1 tsp baking soda
1 tsp salt
Filling:
1/2 stick butter
4 tbsp powdered sugar
1/2 cup peanut butter
1 tsp salt
Preheat the oven to 350 degrees. Melt a half stick of butter in a medium skillet. Reduce heat to medium-low and add the oats to the pan. Stir in the vanilla extract. Cook for 5 minutes, stirring constantly so the oats do not burn. Your oats should be slightly toasted. In a medium sized bowl, mix the flour, baking soda and salt together. Set aside. In a mixer, cream the other half stick of butter. Slowly mix in the sugars, and then the peanut butter. Add the flour mixture and set the mixer on slow until the batter becomes the consistency of dough. Add more flour if necessary. Roll the dough into 1 inch balls and place on a greased cookie sheet. Flatten each cookie with the back of a fork. Bake the cookies for 15-20 minutes. While the cookies are in the oven, prepare the filling. In a mixer combine the butter and salt until the butter is creamy. Add the peanut butter and sugar and combine. Once the cookies have cooled, assemble two cookies with the filling in between. (Or if you in your sick haze make the cookies way too thick, you can just spread the filling on top of each cookie.)
Well, I made these knock off Nutter Butters. My throat was all sore so they went down pretty rough, and with all the struggles I had I concluded they weren't very good. But I think my problem was that I was eating them warm, hence expecting them to be soft and gooey. Generally I like my cookies that way, but once you've refrigerated these cookies they are excellent all crunchy-like.Tom liked them despite his sore throat as well, and his mom even went back for seconds even though she barely eats sweets. So, hopefully you kept reading my rambling and realized I've concluded that this is a great recipe, because otherwise it would just seem silly for me to put up a bad recipe. (Don't worry, I delete those off my hard drive.)
I had to modify this recipe a bit, but I originally found it here.
Cookies:
1 stick butter
1 tsp vanilla extract
1 cup instant oats
1/3 cup sugar
1/3 cup brown sugar
1/3 cup peanut butter
1 1/4 all-purpose flour
1 tsp baking soda
1 tsp salt
Filling:
1/2 stick butter
4 tbsp powdered sugar
1/2 cup peanut butter
1 tsp salt
Preheat the oven to 350 degrees. Melt a half stick of butter in a medium skillet. Reduce heat to medium-low and add the oats to the pan. Stir in the vanilla extract. Cook for 5 minutes, stirring constantly so the oats do not burn. Your oats should be slightly toasted. In a medium sized bowl, mix the flour, baking soda and salt together. Set aside. In a mixer, cream the other half stick of butter. Slowly mix in the sugars, and then the peanut butter. Add the flour mixture and set the mixer on slow until the batter becomes the consistency of dough. Add more flour if necessary. Roll the dough into 1 inch balls and place on a greased cookie sheet. Flatten each cookie with the back of a fork. Bake the cookies for 15-20 minutes. While the cookies are in the oven, prepare the filling. In a mixer combine the butter and salt until the butter is creamy. Add the peanut butter and sugar and combine. Once the cookies have cooled, assemble two cookies with the filling in between. (Or if you in your sick haze make the cookies way too thick, you can just spread the filling on top of each cookie.)
