Diane Sparrow, Osage, Iowa
Recipe by Southern Living March 2005

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Recipe Summary test

prep:
20 mins
cook:
5 mins
bake:
11 mins
freeze:
1 hr 30 mins
total:
1 hr 66 mins
Yield:
Makes 9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium heat. Remove from heat, and stir in oats and next 7 ingredients.

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  • Drop oat mixture by tablespoonfuls 3 inches apart onto a parchment paper-lined baking sheet. Spread each dollop of cookie batter to form a 3-inch circle.

  • Bake at 350° for 9 to 11 minutes or until edges are golden. Remove from pan, and cool completely on a wire rack.

  • Swirl peanut butter into softened ice cream. Freeze 30 minutes. Scoop ice cream evenly on flat sides of half of cookies; top with remaining cookies, flat sides down. Roll sides of sandwiches in coarsely chopped peanuts. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.

  • Note: Do not substitute a greased baking sheet for parchment paper. Cookies will slide and tear.

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