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Better'N Nutter Butters - Peanut Butter Cookies Recipe

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This recipe for Better'N Nutter Butters - Peanut Butter Cookies, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Macy


1/2 c butter, softened
1/2 c peanut butter, creamy
1/2 c granulated sugar
1/2 c light brown sugar, packed
1 tsp pure vanilla extract
1 large egg
3/4 c white whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c quick oats
3 Tbsp. butter, softened
1 c confectionersí sugar
1/2 c peanut butter, creamy
2-1/2 Tbsp. cream

Preheat oven 350 - Going to bake these cookies on plain un-greased cookie sheets.
Cream together butter, peanut butter, granulated sugar, and brown sugar.
Then add vanilla and the egg.
While using my Kitchen-Aid mixer, I add each remaining dry ingredient while mixing on low while adding each item down the list. Scrape the bowl and blend another minute or so.
I used a rounded 1/2 tablespoon measuring spoon while creating complete half rounds of dough.
Gently press fork indenting criss-cross while keeping dough 1/4 inch thick.
I prepare 2 pans before beginning the actual baking cycle. This keeps pace with baking each pan 5-8 minutes.
Remove from oven once edges are beginning to brown.
Cool cookies on the baking sheets 3 minutes (the cookies continue to bake on those hot sheets) before removing onto wire rack. They will appear as having lovely light golden brown bottoms. Once all cookies have been properly baked and cooled make your sandwich cookie filling.
PEANUT BUTTER FILLING: Place all ingredients in mixer bowl.
Cream until well combined. Using between 1 teaspoon - 1/2 tablespoon, create your sandwich cream filled cookies (amount of filling based on your preference). For even larger cookies use 1 rounded tablespoon.

Number Of Servings:
Number Of Servings:




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