Peanut butter lace-filled cookies
42 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Light corn syrup |
| ½ | cup | Crunchy or smooth |
| Peanut butter | ||
| 5 | tablespoons | Butter |
| 1 | cup | Oats, quick-cooking |
| Or old-fashioned | ||
| ½ | cup | Brown sugar, packed |
| ¼ | cup | Flour |
| ¼ | teaspoon | Baking powder |
| 3 | ounces | (to 4) semisweet chocolate melted |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. Preheat oven to 300 F. In a 2-qt saucepan, bring corn syrup to a boil over medium heat. Add peanut butter and butter, reduce heat to low, and cook, stirring constantly, until butter is melted and mixture is well blended. Remove from heat. Stir in oats, brown sugar, flour, and baking powder. 2. Drop by level teaspoonfuls about 3 inches apart onto foil-lined cookie sheets. Bake 10 to 12 mins, or until golden. Let cookies cool at least 2 mins on pans before removing with a wide spatula to wire racks to let cool completely. 3. When cool, sandwich 2 cookies together with a little melted chocolate in between. Let stand at room temperature or refrigerate until chocolate is set.