Prep Time: 40 minutes
Cook Time: per batch, 8 to 10 minutes
Yield: 30 sandwich cookies
COOKIES:
3 cups quick oats (not instant)
1-1/4 cups flour
1 teaspoon Argo® Baking Powder
1 cup creamy peanut butter
1 cup SUGAR IN THE RAW®
3/4 cup Land O'Lakes® Butter
1 egg
1/4 cup Karo® Light OR Dark Corn Syrup
2 tablespoons water
1 teaspoon Spice Islands® Pure Vanilla Extract
COOKIE FILLING:
1 cup creamy peanut butter
2/3 cup Karo® Light Corn Syrup
Preheat oven to 350°F.
To make COOKIES: Combine oats, flour and baking powder in a medium bowl; set aside. Beat peanut butter, sugar and butter in a large bowl with mixer at medium speed until creamy. Add egg, corn syrup, water and vanilla; beat until smooth. Stir in flour mixture until well blended.
Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten each ball to a 2-1/2-inch circle using fingertips or heel of hand. TIP: If dough is sticky, place in freezer for 15 minutes before shaping.
Bake 8 to 10 minutes or until golden around edges. Cool 1 minute on cookie sheet. Remove; cool on wire rack.
To make COOKIE FILLING: Combine peanut butter and corn syrup in a small bowl; stir until blended. Spread 1 rounded teaspoonful filling on bottoms of half the cookies; top with a second cookie.
