This cookie recipe was born of a failed monster cookie recipe. So I altered the recipe a bit and turned them into a great granola cookie to use in ice cream sandwiches!
The cookies are very hearty, just like a soft granola bar. The ice cream filling gives that satisfying cool, light taste to offset the heartiness of the cookies.
Sometimes changes don’t turn out as well as granola sandwich cookies, like in the jazz standard “You’ve Changed” sung by the great Nancy Wilson. But changes or alterations are inevitable in life and we make the best of them!
- 16-ounce jar Smucker’s® Natural Chunky Peanut Butter--stir in oil on the top
- 1 cup packed brown sugar
- 1 cup granulated white sugar
- 8 tablespoons butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons Karo® Corn Syrup
- 4 to 4 ½ cups quick cooking oats
- 2 ½ teaspoons baking powder
- ½ cup chopped pecans
- Ice cream
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats.
- In a large bowl, beat with a mixer to combine the peanut butter with the sugars and butter. Add eggs and vanilla and mix until smooth and consistent. Then mix in the oats, baking powder, and pecans.
- Please note: If after baking a test cookie, the cookie spreads too much, add 2 tablespoons of quick cooking oats at a time.
- Roll cookies into balls and flatten between palms of your hands. Press smooth with the bottom of a flat-bottomed glass.
- Bake 8-10 minutes. Do not over bake. They will set after being removed from the oven.
- Transfer cookies to wire racks to cool.
- Once cool, scoop desired ice cream flavor onto one upside down cookie. Top with another cookie right side up and gently push the two cookies together.