| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Breakfast Oats & PB Sandwich Cookies

3/4 cup brown sugar, firmly packed

1/4 cup butter, softened
1/4 cup vegetable shortening
1 large egg
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas (about 3 medium)
1 cup all-purpose flour
2/3 cup whole-wheat flour
2 to 2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
1 cup peanut butter, cashew butter or almond butter

1. Heat oven to 350ºF (175ºC).
2. In large bowl, beat brown sugar, butter and shortening with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well.
3. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats; mix until blended.
4. Drop dough by heaping tablespoonfuls 2-inches apart onto ungreased cookie sheets. With spatula or knife, spread into 2 1/2-inch circles.
5. Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
6. To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.

Makes 2 dozen.

||| Save this Recipe on Delicious |||