- 24
- 25 mins
- 90 mins
Ingredients
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 1/2 cup butter, softened
- 1 1/2 cups Creamy Peanut Butter, divided
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 3/4 cups quick-cooking rolled oats
- 1 cup sweetened coconut flakes
- 1 cup Vanilla Flavored Frosting
Preparation
Step 1
HEAT oven to 350°F. Beat sugar, brown sugar, butter and 3/4 cup peanut butter in large mixing bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats and coconut. Add to peanut butter mixture, beating on low speed until well blended. Cover and chill 30 minutes.
DROP by rounded tablespoonful, 2 inches apart, onto ungreased baking sheets. Bake 10 to 12 minutes or until light brown around edges. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Roll rounded tablespoonfuls of frosting mixture into a ball, then flatten slightly into a disk. Place disk on the flat side of one cookie, top with the flat side of another cookie and press lightly to make sandwich cookie. Repeat with rest of cookies.